This roasted tomato soup is warm and comforting, just like a hug in a bowl! With sweet, caramelized tomatoes and spices, each bite is full of flavor.
I love pairing it with a grilled cheese sandwich—because who doesn’t enjoy a classic combo? It’s so easy to make and perfect for chilly days!
Key Ingredients & Substitutions
Tomatoes: Ripe Roma or vine-ripened tomatoes are best for their sweetness and texture. If fresh tomatoes aren’t available, you can use canned whole tomatoes—just drain them beforehand!
Onion: A large onion adds depth to the soup. Yellow onions are ideal, but you can substitute with red onions for a slightly sweeter taste.
Garlic: Fresh garlic is key for flavor. If you’re in a pinch, garlic powder works too—just use 1/2 teaspoon instead of cloves.
Broth: Vegetable broth keeps it vegetarian, while chicken broth adds richness. Use low-sodium options to control salt levels if preferred.
Herbs: Dried oregano or thyme add a lovely earthiness to the soup. Feel free to substitute with Italian seasoning or skip them if you prefer a simpler flavor.
How Do I Get My Tomatoes Perfectly Roasted?
Roasting tomatoes is all about enhancing their natural sweetness. Follow these tips for great results:
- Cut tomatoes in halves and arrange them cut-side up for even roasting.
- Don’t rush the roasting! 35-45 minutes at 400°F allows them to caramelize beautifully.
- Using a bit of olive oil helps to bring out flavors and prevents sticking.
Keep an eye on them—they should be soft and slightly charred when done, which adds a wonderful depth to your soup!
Roasted Tomato Soup Recipe
Ingredients You’ll Need:
For The Soup:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups vegetable or chicken broth
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon dried oregano or thyme (optional)
For Garnish:
- Fresh basil leaves
- Croutons
How Much Time Will You Need?
This roasted tomato soup takes about 10 minutes of prep time and around 45 minutes to an hour total, including roasting and cooking. You’re in for about 35-45 minutes of roasting in the oven, followed by a quick simmer on the stove.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This temperature will give your tomatoes a nice roast!
2. Prepare the Vegetables:
On a large baking sheet, place the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle with olive oil, and sprinkle with salt and pepper. Toss everything to coat them evenly.
3. Roast the Vegetables:
Pop the baking sheet in your preheated oven. Roast for about 35-45 minutes, until the veggies are soft and slightly caramelized. You’ll love the sweet aroma that fills your kitchen!
4. Combine in a Pot:
Once the vegetables are roasted, transfer them to a large pot. If you prefer, you can remove the skin from the garlic, but it’s not necessary.
5. Add Broth and Simmer:
Pour in the vegetable or chicken broth. If you want to balance the soup’s acidity, add the sugar, and toss in the dried herbs if you like. Bring the mixture to a gentle simmer over medium heat for about 10 minutes.
6. Blend the Soup:
Using an immersion blender, blend the soup directly in the pot until it’s smooth. Alternatively, carefully transfer batches of the soup to a blender, blending until smooth. Just be cautious with the hot liquid!
7. Taste and Adjust:
Sample your soup and adjust the seasoning with salt and pepper to your liking. If it tastes too acidic, you might want to add a pinch more sugar!
8. Serve and Enjoy:
Serve the soup warm, garnished with fresh basil leaves and crunchy croutons on top. For that extra special touch, drizzle a little olive oil before serving. Enjoy!
This comforting and flavorful roasted tomato soup is perfect for any occasion!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes are a great substitute if fresh ones aren’t available. Use about 2-3 cans of whole or crushed tomatoes (28 oz each) and skip the roasting step—just add them directly to the pot with the broth!
How Can I Make This Recipe Creamy?
If you’d like a richer texture, stir in about 1/2 cup of heavy cream or coconut milk after blending the soup. Heat gently to combine without boiling, and enjoy the added creaminess!
What Should I Do If My Soup Is Too Acidic?
If your soup tastes too acidic, adding a pinch of sugar can help balance the flavors. You can also try incorporating a bit of cream or coconut milk for a smoother taste!
How Long Does This Soup Last?
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to ensure even heating.
