There’s something magical about the smell of tomatoes roasting in the oven – that deep, caramelized aroma that fills the whole house. I first fell in love with roasted tomato soup on a chilly fall evening when my youngest refused to eat anything but “red soup.” Out of desperation, I tossed some tomatoes in the oven, and wow – the flavor was incredible! Now it’s our family’s go-to comfort food. The roasting brings out the tomatoes’ natural sweetness, and the whole recipe comes together with just a few simple ingredients. Trust me, once you try homemade roasted tomato soup, you’ll never go back to the canned stuff!
Table of Contents
Table of Contents
Why You’ll Love This Roasted Tomato Soup
This isn’t just any tomato soup – it’s the kind that makes you close your eyes and sigh with every spoonful. Here’s why it’s special:
- Effortless elegance: Just chop, roast, blend – even my 8-year-old can help!
- Deep, rich flavor: Roasting transforms ordinary tomatoes into something extraordinary.
- Cozy comfort: Warm, velvety texture that hugs you from the inside.
- Your rules: Add more garlic, skip the cream, throw in some red pepper flakes – make it yours!
It’s the soup version of your favorite well-worn sweater – familiar, comforting, and always just right.
Ingredients for Roasted Tomato Soup
Here’s what you’ll need to make the most amazing roasted tomato soup – I promise every ingredient has a purpose:
- 2 pounds ripe tomatoes, halved – Look for ones that feel heavy for their size with that gorgeous vine-ripened smell. Roma or vine-ripe work best!
- 1 large onion, quartered – Yellow onions are my go-to for that perfect balance of sweet and savory when roasted.
- 4 garlic cloves, peeled – Leave them whole – they’ll turn buttery soft in the oven.
- 3 tablespoons olive oil – The good stuff! It helps caramelize everything beautifully.
- Salt and pepper to taste – Don’t be shy – this brings out all those roasted flavors.
- 1 cup vegetable or chicken broth – Use whatever you’ve got in the pantry.
- 1 cup heavy cream – For that luscious texture (but milk works in a pinch).
- Fresh basil leaves (optional) – Just a few torn leaves on top make it restaurant-worthy.
See? Nothing fancy – just real ingredients that do all the work for you!
Equipment You’ll Need
Don’t worry – no fancy gadgets required here! Just grab:
- A sturdy baking sheet (the kind you roast everything on)
- A good blender (or immersion blender if you’re feeling lazy)
- A medium pot (for that final simmer)
That’s it! You probably have everything already – now let’s make some magic.
How to Make Roasted Tomato Soup
Okay, let’s turn those simple ingredients into something spectacular! This roasted tomato soup practically makes itself – just follow these easy steps and let the oven do most of the work.
Step 1: Roast the Vegetables
First things first – crank that oven to 400°F (200°C). While it heats up, grab your baking sheet and pile on those halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle everything with olive oil – don’t be stingy! – then sprinkle generously with salt and pepper. I like to use my hands to toss everything together, making sure each piece gets nicely coated.
Now pop that tray in the oven and let the magic happen! You’ll know it’s ready when the tomatoes look slightly collapsed with gorgeous caramelized edges – about 30-35 minutes. Your kitchen will smell AMAZING. I always sneak a roasted garlic clove right off the tray – it turns sweet and spreadable, like nature’s butter.
Step 2: Blend the Soup
Let everything cool just enough so you don’t burn your fingers (about 5 minutes), then scrape all those roasted goodies into your blender. Add the broth and blend until silky smooth – this might take a minute or two. Careful when blending hot liquids! I remove the center cap from the blender lid and cover it with a kitchen towel to let steam escape.
If your blender’s on the smaller side, work in batches. The soup should be thick but pourable – if it’s too thick, add a splash more broth. Too thin? No worries, it’ll thicken up when we simmer it.
Step 3: Simmer and Serve
Pour your beautiful orange puree into a pot over medium heat. Now stir in the cream – watch how it swirls into those vibrant red tones, turning the soup that perfect creamy tomato color. Let it simmer gently for about 5 minutes to let all the flavors get to know each other. Taste it – need more salt? A twist of black pepper? This is your moment to adjust.
Ladle it into bowls and top with fresh basil if you’re feeling fancy. Pro tip: if you’ve got picky eaters who don’t like “green bits,” just float a whole basil leaf on top – looks pretty and you can remove it easily. Now grab some crusty bread and dive into the coziest bowl of roasted tomato soup you’ve ever tasted!
Tips for Perfect Roasted Tomato Soup
Here are my tried-and-true secrets for roasted tomato soup that’ll make people think you trained in Italy:
- Pick perfect tomatoes – Go for ones that give slightly when pressed and smell heavenly at the stem. Underripe ones won’t caramelize properly.
- Roast until you see black spots – Those little charred bits equal flavor gold! Don’t pull them out too early.
- Season in layers – Salt before roasting, then taste and adjust again after blending.
- Blend hot ingredients carefully – That steam builds up fast! Go slow and use that towel trick I mentioned.
- Let it rest – Like good chili, this soup tastes even better the next day as flavors meld.
Follow these simple tricks and you’ll have restaurant-quality roasted tomato soup every single time!
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Irresistible Roasted Tomato Soup Recipe with 5-Star Flavor
A simple and flavorful roasted tomato soup made with fresh ingredients, perfect for a comforting meal.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the halved tomatoes, quartered onion, and garlic cloves. Drizzle with olive oil and season with salt and pepper.
- Roast everything in the oven for about 30-35 minutes until the tomatoes are caramelized and juicy.
- Take the tray out of the oven and let it cool for a few minutes. Then, transfer everything into a blender (or use an immersion blender in the pot).
- Add the broth and blend until smooth. You may need to do this in batches!
- Return the blended soup to the pot, stir in the cream, and let it simmer for about 5 minutes. Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil leaves if you like. Enjoy your delicious homemade soup!
Notes
- Use ripe tomatoes for the best flavor.
- Adjust cream and broth to your preferred consistency.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Variations for Roasted Tomato Soup
Oh, the possibilities! This roasted tomato soup recipe is like your favorite blank canvas. Toss a handful of fresh thyme or rosemary on the pan before roasting – the herbs get crispy and fragrant. Feeling spicy? A pinch of red pepper flakes or a dash of smoked paprika changes everything. I sometimes swirl in a spoonful of pesto at the end for my herb-loving husband. Honestly, just raid your spice cabinet – it’s hard to mess this up!
Serving Suggestions
Oh, you can’t just serve this roasted tomato soup naked – it demands the perfect sidekick! My family goes wild when I pair it with:
- Gooey grilled cheese sandwiches (extra cheddar, please!)
- Crusty garlic bread for dipping
- A simple arugula salad with lemon vinaigrette
Rainy day pro tip: Make it a soup flight with small bowls and different breads for dipping – instant cozy party!
Storing and Reheating Roasted Tomato Soup
Here’s the beautiful thing about roasted tomato soup – it actually gets better after sitting overnight! Store any leftovers in airtight containers (I use mason jars because they’re cute and practical). It keeps beautifully in the fridge for up to 3 days. When reheating, go low and slow – medium heat on the stove with occasional stirring prevents the cream from separating. Got impatient kids? Microwave in 30-second bursts, stirring between each round. Pro tip: If it thickens too much in the fridge, just whisk in a splash of broth or water while reheating!
Nutritional Information
Now, I’m no nutritionist, but I can tell you this roasted tomato soup is packed with good stuff from all those beautiful roasted veggies! The tomatoes bring vitamin C and lycopene (that’s the antioxidant that makes them so gloriously red), while the olive oil adds healthy fats. The cream gives it that luxurious texture and a bit of protein too.
Of course, nutrition can vary based on your specific ingredients – organic tomatoes might have different vitamin levels than conventional, and broth brands can differ in sodium content. If you’re watching specific dietary needs, you can easily lighten it up by using milk instead of cream or reducing the olive oil slightly. But honestly? Sometimes your soul needs that full-flavored, creamy version – and that’s nutrition too, if you ask me!
FAQs About Roasted Tomato Soup
Can I use canned tomatoes instead of fresh?
Oh honey, I get it – sometimes tomato season feels lightyears away! While fresh tomatoes give the best flavor, you can use high-quality canned whole tomatoes in a pinch. Just drain them well and pat dry before roasting. The texture will be slightly different, but you’ll still get that wonderful caramelized flavor.
My soup turned out too thick – what now?
No stress! This happens to me when I get overzealous with the roasting (those charred bits are just too tempting). Simply whisk in more broth or even a splash of water until it reaches your perfect soup consistency. Think of it as customizing your comfort level!
Can I make roasted tomato soup ahead of time?
Absolutely! In fact, I often double the batch because it freezes beautifully for up to 3 months. Just cool completely before storing, and leave out the cream until you’re ready to reheat. The flavors actually deepen overnight – it’s like the soup version of a fine wine!
What if I don’t have a blender?
No blender? No problem! An immersion blender works great right in the pot. In a real pinch, you can even mash everything through a fine mesh strainer with the back of a spoon – it’ll be chunkier, but still delicious. Some Italian grandmas swear by this rustic method!
Now that you’re a roasted tomato soup expert, I want to see your creations! Try this recipe and share your beautiful bowls with me – tag #FrostyRecipes so I can cheer you on! Share your creations on Facebook!
