Roasted Tomato Soup
Roasted Tomato Soup is like a hug in a bowl! Tomatoes are oven-roasted to create the deepest, most incredible flavor with garlic, onions, and just a touch of olive oil and seasonings. Once blistered, the tomatoes are blended to perfection with a few other ingredients to yield a supremely flavorful and creamy soup!
Roasted Tomato Soup
Roasted Tomato Soup is one of those recipes that’s warm, comforting, and perfect for the chilly winter season… But can also be served in the heat of summertime!
The fresh, vibrant flavors of roasted tomatoes incite feelings of sunny days while the soup itself is still delightfully cozy. Top it off with some fresh basil and a splash of heavy cream to really send it over the top!
While this soup is made from scratch, it’s delightfully simple. Essentially, all you need to do is roast the tomatoes with a sprinkling of seasonings and olive oil, let them blister, then blend them up with some vinegar and fresh basil. Voila! That’s all it takes to make this wonderfully simple soup. You can even stir in some heavy cream if you prefer a creamier consistency – it’s very versatile.
Easy to follow steps, simple and inexpensive ingredients, and rich roasted tomato flavor… There’s a whole lot to love about this rustic recipe!
How to Make Roasted Tomato Soup
This easy recipe is made in just a few simple steps with inexpensive ingredients. It’s ideal for those crazy weeknights when you want something that’s homemade but not a hassle!
- Roast the tomatoes. Half the tomatoes, quarter the onions, peel the garlic and arrange on a baking sheet. Drizzle with olive oil, salt, pepper, and red pepper flakes. Cook at 390°F for 40 minutes.
- Blend it all together. Transfer the roasted veggies (and their juices) to a bowl and blend the ingredients with an immersion blender. Add boiling water or both to thin out the soup if desired.
- Enjoy! Add more seasonings if desired. Ladle the soup into bowl and top with a drizzle of heavy cream and some fresh basil leaves.
What kind of tomatoes should I use?
You can use any tomatoes you have on hand to make this Roasted Tomato Soup. This recipe is pretty useful for using up salad tomatoes that are a little past best. Or maybe you have some homegrown tomatoes that you want to get creative with! You can use large or small tomatoes in any color – anything goes with this laid back recipe.
Can I change the consistency of the soup?
Yes! This soup is very versatile. If you prefer a chunkier, thicker soup, you may not want to add any water or broth at all and minimally blend. If you would like a creamier, smoother soup, keep blending and adding liquid until the soup reaches the desired consistency.
Storage
In an airtight container in the fridge, this soup will stay fresh for about 4-5 days. Feel free to freeze it for up to 3 months in a freezer-safe container if you’d like to keep it fresh for even longer.
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Get the Recipe: Roasted Tomato Soup Recipe
Ingredients
For the soup
- 2.5 lbs tomatoes
- 1 onion
- 4 garlic cloves
- salt
- pepper
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- handful basil
- 1 tbsp red wine vinegar or balsamic vinegar
- 1 cup boiling water or vegetable broth
To serve
- 1 tbsp heavy cream
- fresh bread
- basil
Equipment
- 1 stockpot
Instructions
- Preheat the oven to 390ºF
- Cut any larger tomatoes in half. Cut the onion into wedges and peel the garlic. Arrange in a baking pan or casserole dish.
- Drizzle over the olive oil, season with salt and pepper and sprinkle over the red pepper flakes.
- Cook for 40 minutes or until the tomatoes have softened and are starting to blister. Once cooked, transfer the contents of the baking pan to a bowl – including all the juices.
- Add the basil and vinegar. Use an immersion blender to blend the ingredients. At this point you can make the texture to your personal preference by adding up to a cup of boiling water or vegetable broth.
- Check for seasoning then ladle into bowls.
- Add a drizzle of heavy cream and some basil leaves for garnish.
- Serve with fresh bread or croutons.
- Enjoy!