Let’s talk about roasted tomato soup-a classic comfort food that’s both soothing and packed with flavor. This isn’t just your everyday tomato soup from a can; this is the kind of soup that fills your kitchen with a warm, savory aroma, wraps you in a blanket of cozy, and makes every spoonful feel like a hug from the inside. What makes it extra special is the roasting process: it caramelizes the natural sugars in the tomatoes, intensifies the flavor, and adds that slight, irresistible smoky depth that elevates it from ordinary to gourmet. Whether you’re cooking for yourself on a chilly evening or planning a meal that wows guests without spending hours in the kitchen, this recipe hits all the right notes.
We’re going to dive deep-not just into how to make it, but also why each step matters, what each ingredient brings to the table, and how you can tweak it to your heart’s content. Let’s get started!
Roasted Tomato Soup Recipe
This recipe brings together roasted tomatoes, onions, garlic, and a blend of herbs into a silky-smooth soup that’s rich, flavorful, and naturally comforting. You’ll get the perfect balance of sweetness, acidity, and a subtle smoky undertone. The soup can be enjoyed on its own, paired with a grilled cheese sandwich, or served as a starter for a dinner party-it’s versatile and always delicious.
Ingredients Needed
Here’s what you’ll need to make this soup truly shine:
- Fresh tomatoes (about 2 pounds): Ripe, juicy, and flavorful tomatoes are the backbone of this soup. Heirlooms or vine-ripened varieties work beautifully.
- Olive oil (3 tablespoons): Adds richness and helps with caramelization during roasting.
- Garlic cloves (4-6, unpeeled): Roasting garlic brings out a mellow, nutty sweetness that blends perfectly with the tomatoes.
- Yellow onion (1 large, chopped): Provides depth and sweetness. Caramelizing it slightly before blending enhances flavor.
- Carrot (1 medium, chopped): A subtle touch of natural sweetness that balances the acidity of the tomatoes.
- Vegetable or chicken broth (2-3 cups): Acts as the base, making the soup creamy without heavy cream.
- Fresh basil leaves (a handful): Adds a fragrant, herbaceous note. Optional but highly recommended.
- Salt and pepper (to taste): Essential for seasoning. Don’t be shy!
- Optional extras: pinch of red pepper flakes, a splash of cream, or a drizzle of balsamic vinegar for added complexity.
Cooking Instructions
Here’s a step-by-step guide to making this soup, with notes so you don’t miss a beat:
- Preheat your oven to 400°F (200°C).
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Prepare The Tomatoes And Garlic
- Slice the tomatoes in halves or quarters depending on size.
- Place them on a baking sheet with garlic cloves.
- Drizzle generously with olive oil and sprinkle lightly with salt and pepper.
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Roast The Vegetables
- Roast for 25-30 minutes until tomatoes are soft, slightly charred, and caramelized. Garlic should be golden and fragrant.
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Sauté The Onion And Carrot
- While the tomatoes roast, heat a small amount of olive oil in a large pot.
- Add the chopped onion and carrot, cooking until soft and slightly golden.
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Combine And Simmer
- Add the roasted tomatoes and garlic (squeeze the garlic out of its skin) to the pot.
- Pour in the broth and fresh basil.
- Simmer gently for 10-15 minutes to allow flavors to meld.
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Blend The Soup
- Use an immersion blender for convenience or transfer to a blender in batches.
- Blend until smooth and velvety. Adjust seasoning with salt and pepper.
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Optional Finishing Touches
- For extra creaminess, stir in a splash of cream or coconut milk.
- Serve with fresh basil leaves or a swirl of olive oil.
Ingredient Insights
- Tomatoes: Roasting intensifies natural sugars, reduces acidity, and gives a smoky flavor. The fresher the tomato, the better the soup.
- Garlic: Roasting transforms sharp raw garlic into a sweet, mellow flavor that blends seamlessly.
- Onion & Carrot: These vegetables add depth, subtle sweetness, and a natural richness that makes the soup feel indulgent without heavy cream.
- Broth: Choose a high-quality broth-it’s the canvas for your soup. Homemade or low-sodium store-bought works best.
- Basil: Fresh basil brightens the soup and adds a layer of herbal complexity that dried herbs can’t fully replicate.
Expert Tips
- Don’t skip roasting: It’s the step that differentiates ordinary tomato soup from a restaurant-quality masterpiece.
- Use a mix of tomato varieties: Combining Roma and heirloom tomatoes gives a balance of sweetness and acidity.
- Season gradually: Add salt in stages-once before roasting, and then adjust after blending.
- Consistency control: If you prefer a thinner soup, add extra broth; for a thicker, heartier soup, reduce the liquid slightly before blending.
- Cool slightly before blending: This prevents hot splatters and makes the process safer.
Recipe Variations
- Creamy Tomato Soup: Stir in ¼ cup of cream, coconut milk, or cashew cream at the end.
- Spicy Tomato Soup: Add ½ teaspoon of crushed red pepper flakes during roasting or a dash of smoked paprika.
- Roasted Red Pepper Twist: Roast 1-2 red bell peppers with the tomatoes for a smoky, slightly sweet flavor.
- Herb Infusion: Swap basil for thyme, rosemary, or oregano for a different aromatic profile.
- Cheesy Surprise: Serve with shredded Parmesan or a grilled cheese crust on top.
Final Words
Roasted tomato soup is more than just a meal; it’s an experience. The aroma, the velvety texture, and the rich, complex flavors make it the perfect dish for cozy nights or casual entertaining. Each spoonful brings out layers of sweetness, acidity, and a hint of smokiness that’s deeply satisfying. It’s approachable for beginners but rewarding enough for seasoned cooks looking for that wow factor.
Remember, the beauty of this soup is in its adaptability-play with herbs, add cream, spice it up, or keep it simple. No matter how you make it, the result is always comforting, nourishing, and incredibly flavorful.
FAQs
What Ingredients Do I Need For A Roasted Tomato Soup Recipe?
To make a basic roasted tomato soup, you’ll need ripe tomatoes, olive oil, garlic, onions, vegetable or chicken broth, salt, pepper, fresh basil, and optional seasonings like thyme or oregano. You can also add cream or milk for a richer texture.
How Do I Roast The Tomatoes For The Soup?
Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic. Roast for about 30-40 minutes until the tomatoes are tender and caramelized.
Can I Use Canned Tomatoes Instead Of Fresh Tomatoes?
Yes, you can use canned tomatoes if fresh ones are not available. Opt for high-quality whole canned tomatoes, and use them as a substitute in the recipe. Keep in mind that the flavor may be slightly different but still delicious.
Should I Peel The Tomatoes Before Roasting Them?
There is no need to peel the tomatoes before roasting. The skin will naturally separate as they roast, and once the tomatoes are blended, the skin won’t affect the texture of the soup. However, you can peel them if preferred after roasting.
How Can I Make My Roasted Tomato Soup Creamy?
For a creamy texture, add heavy cream, whole milk, or a non-dairy milk like coconut or oat milk after blending the roasted tomatoes. You can also stir in a bit of cream cheese or a dollop of sour cream for added richness.
Can I Freeze Roasted Tomato Soup?
Yes, roasted tomato soup can be frozen. Let the soup cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and reheat on the stove.
How Do I Add More Flavor To My Roasted Tomato Soup?
To enhance the flavor, try adding a splash of balsamic vinegar, a pinch of red pepper flakes for heat, or a sprinkle of smoked paprika for depth. Fresh herbs like basil, thyme, or rosemary also elevate the taste.
Is Roasted Tomato Soup Healthy?
Roasted tomato soup can be quite healthy, as tomatoes are rich in vitamins like Vitamin C, lycopene, and antioxidants. By using olive oil and low-sodium broth, you can keep the soup light and nutrient-dense. You can also opt for a low-fat cream or skip it entirely for a lighter version.
How Long Does It Take To Make Roasted Tomato Soup From Start To Finish?
The entire process, including roasting the tomatoes and blending the soup, typically takes about 1 hour. Roasting the tomatoes takes about 30-40 minutes, and preparing the soup afterwards usually takes another 15-20 minutes.
Can I Make Roasted Tomato Soup In A Slow Cooker?
Yes, you can make roasted tomato soup in a slow cooker. Simply roast the tomatoes first, then add them to the slow cooker with onions, garlic, and broth. Let it cook on low for 4-6 hours, then blend the soup and add any desired seasonings.