This roasted tomato soup is a cozy bowl of goodness! With sweet, juicy tomatoes and fragrant herbs, it’s perfect for chilly days.
Making this soup is so easy—just roast, blend, and enjoy! I love pairing it with a crunchy grilled cheese for a classic combo. Yum!
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are crucial for flavor. If you can’t find fresh ones, canned whole tomatoes are a good alternative. Their quality is often very high and they work beautifully in this recipe.
Onion: A large onion adds sweetness and body to the soup. You can swap in shallots for a milder taste or use red onion for a bit of color.
Garlic: Fresh garlic enhances the soup’s flavor. In a pinch, you can use garlic powder (1/8 teaspoon per clove) though fresh is always better for this dish.
Olive Oil: This adds richness; however, feel free to use avocado oil or even melted butter for a different flavor profile.
Broth: Either vegetable or chicken broth works. If you’re looking for a low-sodium option, many brands offer this to keep your soup healthier.
How Do I Get the Best Flavor from Roasting the Vegetables?
Roasting is essential for deepening the flavors in your tomato soup. Here’s how to do it right:
- Place vegetables skin-side up on the baking sheet. This helps them caramelize better.
- Roast at a high temperature, ensuring they cook well without steaming. The edges should brown nicely.
- Don’t rush! Let them go for 35-40 minutes to really bring out the sweetness.
What’s the Best Way to Blend the Soup Smoothly?
Getting that perfect creamy texture in your soup involves careful blending. Here are my tips:
- Always allow the hot soup to cool slightly before blending. This prevents any splatter.
- Blend in batches if your blender is small. Fill it only halfway to avoid overflow.
- Add back some broth to make blending easier and adjust the soup’s thickness to your liking.
How Can I Make the Soup Creamier?
If you want your soup creamier, consider adding a splash of heavy cream, coconut milk, or even a dollop of Greek yogurt after blending. Stir it in while simmering for an extra creamy consistency!
Roasted Tomato Soup
Ingredients:
- 3 pounds ripe tomatoes, halved or quartered
- 1 large onion, quartered
- 6 cloves garlic, peeled
- 1/4 cup olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 1 tablespoon tomato paste (optional, for depth)
- 1 teaspoon dried oregano or thyme (optional)
- Fresh basil leaves, for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- Croutons or toasted bread slices, for serving
Time Needed:
This tasty roasted tomato soup will take about 10 minutes of prep time and around 45 minutes total to make, including roasting and simmering. Perfect for an evening meal when you want something warm and delicious!
Instructions:
1. Preheat Oven:
Get started by preheating your oven to 425°F (220°C). This high temperature will help roast the vegetables beautifully.
2. Prepare Vegetables:
Take your ripe tomatoes, onion, and garlic and place them on a large baking sheet. Drizzle everything generously with olive oil, and sprinkle salt and freshly ground black pepper all over. This will enhance the flavors as they roast!
3. Roast Vegetables:
Put the baking sheet in the oven and roast for about 35-40 minutes. You want the tomatoes to be soft and caramelized, and the onions should be browned around the edges. The aroma will be amazing!
4. Blend Soup:
Once roasted, transfer the vegetables to a blender or food processor. If you’re using it, add the tomato paste and about half of the broth. Blend until everything is smooth and creamy. You might need to do this in batches if your blender is small.
5. Simmer Soup:
Pour the delicious blended mix into a large pot. Add the remaining broth, any dried herbs you’re using, and the sugar if you want. Heat on medium until it begins to simmer, making sure to taste and adjust the seasoning with additional salt and pepper if needed.
6. Serve:
Ladle your soup into bowls and garnish with fresh basil leaves and an extra drizzle of olive oil on top. Don’t forget to serve it with crunchy toasted bread or croutons on the side. Enjoy every warm, comforting spoonful!
This roasted tomato soup is rich, vibrant, and perfectly balanced, showcasing the delightful sweetness of roasted tomatoes alongside aromatic herbs and garlic. The crunchy bread or croutons add an enjoyable texture, making it a perfect dish to warm you up on chilly days. Bon appétit!
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can use canned whole tomatoes! Just make sure to drain them slightly to reduce excess liquid, and the flavor will still be fantastic. Use about 2 to 3 cans, depending on the size.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally.
Can I Freeze This Soup?
Absolutely! Let the soup cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
What Can I Serve with Roasted Tomato Soup?
This soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or even a fresh salad. For a gourmet touch, try topping it with a dollop of crème fraîche and some extra basil!