This roasted tomato soup is a comforting bowl of pure goodness! With sweet, caramelized tomatoes and a touch of basil, it’s perfect for any day—rainy or sunny!
I love serving it with crispy grilled cheese sandwiches for a fun twist! You can even sprinkle some cheese on top if you’re feeling cheesy! 🧀
Key Ingredients & Substitutions
Ripe Tomatoes: Use fresh, ripe tomatoes for the best flavor. If you have canned whole tomatoes, they can work as a substitute—just drain them first! I love the taste of vine-ripened tomatoes, as they are really sweet.
Onion: A medium onion adds depth to the soup. You can substitute it with shallots for a milder flavor, or even use leeks if you’re feeling adventurous!
Garlic: Roasted garlic adds a sweet and fragrant note. If you’re short on time, minced fresh garlic can be used, but the flavor will be sharper. You can also use garlic powder in a pinch.
Olive Oil: This enhances the roasting process. You can substitute it with avocado oil or melted butter for a different flavor profile. I’ve noticed butter gives it a lovely richness!
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds richness. If you want to reduce sodium, opt for low-sodium varieties of either.
Cream: Use heavy cream for a luxurious finish, or coconut milk for a dairy-free option. You can adjust the amount based on how creamy you want the soup.
How Do I Get the Best Flavor from Roasting the Tomatoes?
Roasting tomatoes is crucial for bringing out their natural sweetness. Here’s how to do it right:
- Preheat your oven to 400°F (200°C) to ensure even cooking.
- Drizzle olive oil generously on the tomatoes, onions, and garlic, and then season well with salt and pepper—this brings out more flavor.
- Don’t rush the roasting! Aim for 30-40 minutes until they are soft and caramelized. The edges should start to brown for excellent flavor.
- If you prefer a smoky taste, feel free to add a splash of balsamic vinegar before roasting—adds a nice tang!
Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 2 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 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)
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- 1/4 cup heavy cream or coconut milk (optional, for creaminess)
For Garnish:
- Fresh basil leaves
- Croutons
How Much Time Will You Need?
This delicious roasted tomato soup will take about 15 minutes to prep and around 40 minutes to cook. Then, just let it cool and blend to your desired consistency! You can enjoy it in about an hour total, and it’s well worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will help to roast the tomatoes and caramelize all the flavors perfectly.
2. Prepare the Vegetables:
On a large baking sheet, arrange the halved tomatoes, quartered onion, and peeled garlic. Drizzle them with 2 tablespoons of olive oil, then sprinkle with salt and pepper to taste. Make sure everything is well-coated!
3. Roast the Vegetables:
Place the baking sheet in the oven and roast for about 30-40 minutes. You want the tomatoes and onions to be soft and slightly caramelized. Don’t be afraid to let them get a little golden; that adds more flavor!
4. Cool and Squeeze:
Once roasted, take the veggies out of the oven and let them cool for a few minutes. When they’re cool enough to handle, squeeze the roasted garlic cloves out of their skins and discard the skins. It should come out nice and soft!
5. Simmer the Soup:
In a large pot, combine the roasted tomatoes, onions, and garlic. Pour in the broth, and bring everything to a simmer over medium heat. This will help meld all the delicious flavors together!
6. Blend Until Smooth:
Using a hand blender, blend the soup until it’s smooth and creamy. If you’re using a regular blender, do it in batches to avoid spills (and a mess!).
7. Final Touches:
Pour the soup back into the pot. If you think it needs it, stir in the teaspoon of sugar to balance the acidity, the red pepper flakes for a bit of heat, and any remaining olive oil. Taste and adjust the seasoning with more salt and pepper if needed.
8. Add Creaminess:
If you’d like to add a touch of creaminess, stir in the heavy cream or coconut milk now and heat the soup gently until warmed through.
9. Serve and Enjoy:
Pour the hot soup into bowls, and top with fresh basil leaves and croutons for added texture. This simple garnish makes your soup look extra special!
Enjoy your warm and hearty roasted tomato soup with your favorite bread or grilled cheese! It’s a comforting dish that will surely warm your heart!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned tomatoes can be a great substitute, especially if fresh tomatoes aren’t in season. Use about 2 cans of whole or diced tomatoes, and you may want to skip the roasting step to save time. Just blend them with the other ingredients!
Can I Make This Soup Vegan?
Yes, simply use vegetable broth instead of chicken broth and replace the heavy cream with coconut milk or any unsweetened non-dairy milk you prefer. It will still be deliciously creamy!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge and reheat gently on the stove before serving again!
Can I Add Other Vegetables?
Definitely! Feel free to experiment by adding other vegetables like bell peppers, carrots, or zucchini before roasting. Just chop them up and include them with the tomatoes, onion, and garlic for more flavor and nutrition!