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There is something incredibly comforting about a bowl of homemade tomato soup, and this Easy Roasted Tomato Soup Recipe brings that cozy feeling right to your table with minimal effort. By roasting ripe tomatoes and aromatics until caramelized, you unlock a deep, natural sweetness and a rich, silky texture that makes every spoonful a pure delight. Whether you’re craving a warm lunch on a chilly day or a simple yet impressive starter for a family dinner, this recipe offers a fantastic blend of fresh flavors and wholesome goodness in every bowl.
Ingredients You’ll Need
The magic of this Easy Roasted Tomato Soup Recipe lies in its simplicity—each ingredient is purposeful, adding depth, texture, and vibrant color to the final dish. From the juiciness of ripe tomatoes to the fragrant herbs that infuse the broth, every element works harmoniously to create a soup you’ll want to make again and again.
- 4 pounds ripe tomatoes: Choose the ripest tomatoes you can find for maximum sweetness and vibrant flavor.
- 1 large yellow onion: Adds a subtle sweetness and enhances the soup’s savory base.
- 6 cloves garlic: Roasting garlic mellows its sharpness while boosting flavor complexity.
- 1/4 cup olive oil: Essential for roasting and adding a silky richness to the soup.
- 1 teaspoon dried oregano: Brings an earthy, Mediterranean note that complements the tomatoes beautifully.
- 1/2 teaspoon dried thyme: Adds a delicate herbaceous layer to the soup’s flavor profile.
- 1/4 teaspoon red pepper flakes (optional): A little heat that wakes up your palate without overpowering the soup.
- 6 cups vegetable broth (or chicken broth): Builds the soup’s base, balancing out the roasted veggies for a smooth consistency.
- 1/2 cup heavy cream (optional): Adds luscious creaminess and rounds out the acidity of the tomatoes if you’re feeling indulgent.
- Salt and freshly ground black pepper: Essential for seasoning that brings all the flavors together.
- Fresh basil leaves: Bright, fresh garnish to add a pop of color and freshness.
- Crusty bread: Perfect for dipping and soaking up every last bit of this flavorful soup.
How to Make Easy Roasted Tomato Soup Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This high heat encourages the natural sugars in the tomatoes and onions to caramelize, developing the deep, rich flavors this soup is known for.
Step 2: Ready Your Veggies
Core and halve the tomatoes, quarter the onion, and peel the garlic cloves. These preparations ensure everything cooks evenly and can be blended effortlessly later on.
Step 3: Arrange and Drizzle
Spread the tomatoes, onion, and garlic evenly on a baking sheet. For an easy cleanup, lining it with parchment paper is a great idea. Drizzle the olive oil over everything, then sprinkle on the oregano, thyme, red pepper flakes if you like some kick, and season generously with salt and pepper. This seasoning mix will penetrate the vegetables during roasting, infusing the soup with an irresistible aroma.
Step 4: Roast to Perfection
Roast the vegetables in the oven for about 45 to 60 minutes until the tomatoes are soft and caramelized, and the onions turn tender and golden. This step transforms simple ingredients into rich, layered flavors that form the soul of your soup.
Step 5: Blend with Broth
Once roasted, allow the veggies to cool slightly before transferring them to a high-speed blender. Pour in 4 cups of your broth and blend until smooth and creamy. Add more broth if needed to get your desired soup consistency. Using a kitchen towel to cover the blender opening lets steam escape safely while blending.
Step 6: Simmer and Finish
Pour the blended soup into a large pot, bring it to a gentle simmer over medium heat, then lower the heat and let it simmer for 15 to 20 minutes. If you’re opting for the creamy twist, stir in heavy cream during the last five minutes. Taste and adjust the seasoning with salt and pepper to perfect your bowl of comfort.
Step 7: Serve and Enjoy
Ladle the soup into bowls, add a fresh basil leaf or two, and a drizzle of olive oil if you like. Don’t forget a side of crusty bread to soak up every bit of this luscious soup. Pure happiness in a bowl!
How to Serve Easy Roasted Tomato Soup Recipe
Garnishes
Fresh basil leaves add a bright, herby touch that contrasts beautifully with the roasted richness. A drizzle of good-quality olive oil or a sprinkle of cracked black pepper can also elevate the presentation and flavor instantly. For a bit of texture, consider a few crunchy croutons or a sprinkle of parmesan cheese.
Side Dishes
Crusty artisan bread is a classic partner for roasted tomato soup, perfect for dipping. For something heartier, grilled cheese sandwiches or garlic breadsticks complement the silky soup beautifully, making it a satisfying meal.
Creative Ways to Present
Serve the Easy Roasted Tomato Soup Recipe in rustic bowls topped with a swirl of cream or a dollop of tangy yogurt for added creaminess and visual appeal. For a party, use mini cups as an appetizer with a basil leaf garnish—they’re sure to impress your guests!
Make Ahead and Storage
Storing Leftovers
Cool the soup fully before transferring it to airtight containers and refrigerating. It will keep fresh for up to four days, making it an excellent option for meal prep or quick lunches throughout the week.
Freezing
This soup freezes wonderfully. Pour it into freezer-safe containers or zip-top bags, leaving some space for expansion. It can be stored in the freezer for up to three months without losing flavor or texture.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent scorching. If the soup appears too thick after refrigeration or freezing, simply add a splash of broth or water to loosen it up.
FAQs
Can I use canned tomatoes instead of fresh tomatoes?
Absolutely! While fresh ripe tomatoes give the best flavor, canned whole peeled tomatoes can be a convenient substitute, especially when fresh tomatoes are out of season. Just drain them slightly before roasting to avoid excess liquid.
Is this soup vegetarian or vegan?
This Easy Roasted Tomato Soup Recipe is naturally vegetarian if you use vegetable broth. To keep it vegan, simply skip the heavy cream or substitute it with coconut cream or cashew cream for that silky texture.
Can I make this soup spicy?
Yes! The recipe already includes optional red pepper flakes. You can increase their amount or add a pinch of cayenne pepper or a dash of hot sauce to your soup while simmering for an extra kick.
What if I don’t have a high-speed blender?
A regular blender works just fine; just blend in smaller batches to avoid overfilling and be cautious with the hot mixture. Alternatively, use an immersion blender directly in the pot for a rustic, chunky texture.
Can I prepare the roasted vegetables ahead of time?
Definitely! You can roast the tomatoes, onions, and garlic a day before and refrigerate them. Then, blend and finish the soup whenever you’re ready. This makes it a great make-ahead meal for busy days.
Final Thoughts
This Easy Roasted Tomato Soup Recipe is a wonderful way to showcase simple ingredients at their best, transforming them into a dish full of warmth and flavor. It’s effortless to make, comforting to eat, and perfect for sharing with loved ones. I wholeheartedly encourage you to try it—you might just find your new favorite soup that everyone will ask for again and again.
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Easy Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Roasted Tomato Soup is a simple and delicious recipe that brings out the rich, caramelized flavors of roasted tomatoes, onions, and garlic. Blended into a smooth, creamy soup and finished with a touch of cream and fresh basil, it’s a comforting dish perfect for any season. Serve it with crusty bread for a complete meal.
Ingredients
Vegetables
- 4 pounds ripe tomatoes, cored and halved
- 1 large yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Liquids
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth (or chicken broth)
- Salt and freshly ground black pepper to taste
Optional
- 1/2 cup heavy cream (for extra richness)
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) in preparation for roasting the vegetables.
- Prepare Vegetables: Core and halve the tomatoes, quarter the onion, and peel the garlic cloves.
- Arrange on Baking Sheet: Spread the tomatoes, onion, and garlic in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Drizzle and Season: Drizzle the vegetables with 1/4 cup olive oil, then sprinkle dried oregano, thyme, and red pepper flakes if using. Season generously with salt and freshly ground black pepper.
- Roast Vegetables: Place the baking sheet in the oven and roast for 45-60 minutes, until the tomatoes are softened and caramelized and the onions are tender and golden brown.
- Cool Slightly: Remove the baking sheet from the oven and let the vegetables cool for 10-15 minutes to make blending easier.
- Transfer to Blender: Carefully transfer the roasted vegetables to a high-speed blender. If needed, blend in batches. Remove the center piece of the blender lid and cover the opening with a clean kitchen towel for steam to escape.
- Add Broth: Pour in 4 cups of the vegetable or chicken broth. Add more broth as needed to reach your desired soup consistency.
- Blend Until Smooth: Blend the mixture until completely smooth and creamy. Adjust the thickness by adding additional broth if necessary.
- Pour into Pot: Pour the blended soup into a large pot or Dutch oven on the stovetop.
- Simmer: Heat over medium until the soup begins to simmer. Then reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally to prevent sticking.
- Add Cream (Optional): Stir in the heavy cream during the last 5 minutes of simmering for a richer texture.
- Season to Taste: Taste the soup and adjust seasoning with more salt and pepper if needed.
- Ladle and Garnish: Ladle the hot soup into bowls. Garnish each serving with fresh basil leaves and a drizzle of olive oil, if desired.
- Serve: Serve the soup hot alongside crusty bread for dipping and enjoying.
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- For a vegan version, omit the heavy cream or use a plant-based cream substitute.
- Roasting the vegetables brings out deep, rich flavors which make this soup uniquely delicious.
- If you prefer a chunkier texture, blend the soup for less time or pulse to your liking.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
