This roasted tomato soup is a warm hug in a bowl! With sweet, juicy tomatoes and a hint of garlic, every spoonful is full of flavor. It’s super easy to make too!
When I make this soup, it always feels like a cozy day at home. I love pairing it with a grilled cheese sandwich—perfect for a quick and satisfying meal!
Key Ingredients & Substitutions
Tomatoes: Use ripe, juicy tomatoes for the best flavor. If fresh ones aren’t available, canned whole tomatoes can work well. I prefer San Marzano tomatoes for their sweetness.
Onion: A large yellow onion adds sweetness when roasted. If you’re looking for a milder flavor, try using a sweet onion like Vidalia or substitute with leeks.
Garlic: Roasting whole garlic cloves highlights their sweetness and mellows their sharpness. You can use minced garlic, but adjust the amount to avoid overpowering the soup.
Olive oil: It’s great for roasting, but if you need a substitute, avocado oil works nicely too. Just avoid oils with strong flavors that might alter the soup’s taste.
Broth: Vegetable broth is perfect for vegetarian options. If not, chicken broth gives a rich flavor. You could even use water in a pinch, but it may dilute the taste.
Cream: I love adding heavy cream for a rich texture. Coconut milk is a good dairy-free option. Both make the soup creamy and luxurious!
How Do I Get the Perfect Roasted Flavor?
The key to great roasted tomato soup is in how you roast the vegetables. Roasting not only enhances the flavors but also adds depth to the soup. Here’s how to ensure a perfect roast:
- Preheat your oven well. A hot oven helps achieve caramelization, which brings out the sweetness.
- Space the vegetables out on the baking sheet to ensure they roast rather than steam. Don’t overcrowd them!
- Keep an eye on the roasting time. You want them to be soft and charred but not burnt. The edges should look nicely caramelized.
- Allow to cool slightly before blending — this makes it safer and more manageable.
These steps will help you create a robust, flavorful soup that’s sure to warm you up!
How to Make Delicious Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 6 cloves garlic, unpeeled
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
For Garnish:
- Fresh basil leaves
- Croutons
How Much Time Will You Need?
This simple roasted tomato soup will take about 10 minutes to prep and around 40-45 minutes to cook, including roasting time. In total, plan for about 1 hour to create this warm and comforting dish.
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by setting your oven to 425°F (220°C). This will ensure a perfect roast for your tomatoes and enhance their flavor.
2. Prepare the Vegetables:
On a large baking sheet, lay out the halved tomatoes, quartered onion, and unpeeled garlic cloves. Drizzle everything with 2 tablespoons of olive oil, and add a generous sprinkle of salt and black pepper. Make sure everything is nicely coated!
3. Roast the Vegetables:
Place the baking sheet in the oven and roast the veggies for about 35-40 minutes. You’ll want the tomatoes to be soft, slightly caramelized, and the onions nice and tender. Keep an eye on them to avoid burning!
4. Cool and Squeeze the Garlic:
Once roasted, take the baking sheet out of the oven and let it cool for a few minutes. Then, squeeze the roasted garlic cloves out of their skins—this adds a delicious sweetness to your soup.
5. Combine in a Pot:
Transfer the roasted tomatoes, onion, garlic, and any good juices from the pan into a large pot. Pour in the broth and bring everything to a nice simmer over medium heat. Let it cook together for about 10 minutes so the flavors meld together beautifully.
6. Blend Until Smooth:
Now it’s time to blend! Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer it to a blender in batches. Just be careful as the soup will be hot!
7. Taste and Adjust:
Give your soup a taste. If it needs a little balance, add that teaspoon of sugar. Adjust the seasoning with more salt or pepper as desired.
8. Add Creaminess (Optional):
If you’d like a creamier soup, stir in the heavy cream or coconut milk and mix well. This step is optional, but it can really add to the richness of the soup!
9. Serve and Garnish:
Serve the soup hot in bowls, garnished with fresh basil leaves and crunchy croutons. You can even add a swirl of cream on top for extra flair!
This vibrant and comforting roasted tomato soup is perfect for any season and pairs wonderfully with a grilled cheese sandwich or just some good crusty bread. Enjoy your delicious creation!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! If fresh tomatoes aren’t available, canned whole or diced tomatoes can be a great substitute. Just make sure to drain them a bit if they’re packed in liquid to avoid making the soup too watery.
What If My Soup is Too Acidic?
If your soup tastes too acidic, adding a teaspoon of sugar can help balance the flavors. You can also try stirring in a bit more heavy cream or coconut milk for creaminess, which will cut through the acidity.
Can I Freeze Leftover Soup?
Yes, this roasted tomato soup freezes wonderfully! Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat on the stove.
What Can I Serve with the Soup?
This soup pairs beautifully with a variety of sides! A classic grilled cheese sandwich is a favorite, but you can also serve it with crusty bread, a side salad, or even some homemade croutons for added texture!
