This roasted tomato soup is a warm, cozy treat perfect for chilly days. Made with fresh tomatoes, garlic, and herbs, it’s full of flavor and super easy to make!
You can enjoy it with a crunchy grilled cheese sandwich on the side—yum! 🍅🥪 I love how the roasting brings out the tomatoes’ natural sweetness. So simple and delicious!
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the star of this soup! Look for those that are firm but slightly soft. If fresh tomatoes aren’t available, use canned tomatoes—just skip the roasting step!
Onion: A large onion adds sweetness and depth of flavor. You can substitute with shallots or leeks for a different taste profile.
Garlic: Fresh garlic provides a strong, delicious flavor. If you’re in a pinch, garlic powder can work, but use less as it’s more concentrated.
Broth: Using vegetable broth keeps it vegetarian, but chicken broth gives more depth. You can also use water for a lighter version.
Cream: Heavy cream adds richness, but coconut milk makes it dairy-free and adds a hint of sweetness. You could omit it altogether for a lighter soup.
How Do I Get the Perfect Roasted Flavor?
Roasting is key for deep, rich flavors in your soup. It enhances the sweetness of the tomatoes and softens the onion and garlic. Here’s how to do it right:
- Preheat your oven well. This ensures even cooking.
- Spread the tomatoes, onions, and garlic evenly on the baking sheet. Overcrowding can lead to steaming instead of roasting.
- Check on them halfway through. Give them a toss for even cooking and check the browning.
Let your roasted veggies cool a bit before blending—they’ll be super hot! This roasting step transforms your soup’s flavor, making it even more comforting.
Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 6 garlic cloves, peeled
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Fresh basil leaves, for garnish
- Croutons or toasted bread, for serving
How Much Time Will You Need?
This delicious roasted tomato soup will take about 10 minutes of prep time and 50 minutes of cooking time. In total, you should set aside about 1 hour to prepare this comforting meal—perfect for a cozy night in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is important for getting those tomatoes nice and roasty!
2. Arrange the Vegetables:
On a large baking sheet, place the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle everything with olive oil and sprinkle with salt and black pepper. Go ahead and toss them gently to ensure they’re all coated nicely with the oil and seasoning.
3. Roast the Veggies:
Put the baking sheet in the preheated oven and roast for about 35-40 minutes. You’re looking for the tomatoes to become soft and slightly caramelized, which enhances their sweetness.
4. Cool and Prep for Blending:
Once roasted, take the pan out of the oven and let the vegetables cool for a few minutes. If you prefer a smoother soup, feel free to peel the skins off the tomatoes at this point.
5. Combine in a Pot:
Transfer the roasted tomatoes, onions, and garlic into a large pot. Pour in the broth and add thyme and sugar if you’re using it. Stir everything together.
6. Simmer the Soup:
Bring the mixture to a simmer over medium heat. Let it cook for about 10 minutes so all those wonderful flavors can meld together nicely.
7. Blend Until Smooth:
If you have an immersion blender, use it to blend the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a blender to puree it until creamy.
8. Add Creaminess:
If you want a richer soup, stir in the heavy cream or coconut milk. Adjust the amount to your taste. Heat the soup gently but avoid boiling it at this stage.
9. Season to Taste:
Make sure to taste your soup! Add more salt and freshly ground pepper as needed for flavor.
10. Serve and Enjoy:
Serve the soup hot, topped with a swirl of cream, a sprinkle of black pepper, fresh basil leaves, and croutons or toasted bread on the side. Enjoy this comforting and flavorful dish!
Happy cooking and enjoy your delicious roasted tomato soup! 🍅
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes can be a great substitute, especially when fresh tomatoes aren’t in season. Use about 3 cups of canned tomatoes (preferably whole or diced), and skip the roasting step. Just combine them directly in the pot with the broth and other ingredients.
What If I Don’t Have Fresh Basil?
If you don’t have fresh basil, you can use dried basil instead—just remember that dried herbs are more concentrated, so use about 1 teaspoon. Alternatively, parsley or cilantro can offer a fresh garnish, or you can simply omit the herbs if you prefer.
How Can I Make This Soup Vegan?
To make this soup vegan, simply use vegetable broth and replace the heavy cream with coconut milk or a dairy-free cream alternative. It’s delicious either way!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to cool it completely before transferring it to the freezer. Thaw overnight in the fridge before reheating.
