If you’re looking for a cozy, heartwarming dish that’s bursting with fresh flavor yet incredibly simple to make, you have to try this Easy Roasted Tomato Soup Recipe. It’s the kind of soup that wraps you in a warm hug with every spoonful—a luscious blend of caramelized tomatoes, fragrant herbs, and just the right splash of creaminess. Roasting the tomatoes and garlic brings out their natural sweetness and depth, making this soup a perfect go-to for chilly evenings or whenever you crave comfort food with a gourmet touch.
Ingredients You’ll Need
This Easy Roasted Tomato Soup Recipe calls for straightforward ingredients that combine effortlessly to create layers of rich flavor. Each component plays a key role whether it’s the sweetness from ripe tomatoes, the savory aroma of roasted garlic, or the gentle herbaceous notes from oregano and thyme.
- 4 pounds ripe tomatoes: Choose firm yet ripe tomatoes for a juicy and vibrant soup base.
- 1 large yellow onion: Adds natural sweetness and body when roasted.
- 6 cloves garlic: Roasting mellows the pungency for a mellow, nutty tone.
- 1/4 cup olive oil: Helps caramelize the veggies and enriches the soup’s texture.
- 1 teaspoon dried oregano: Provides an earthy herbal note.
- 1/2 teaspoon dried thyme: Adds subtle woodsy flavor that enhances the tomatoes.
- 1/4 teaspoon red pepper flakes (optional): A gentle kick that awakens your palate.
- 6 cups vegetable broth (or chicken broth): Creates the perfect savory liquid base and balances acidity.
- 1/2 cup heavy cream (optional): For those who crave extra richness and silkiness.
- Salt and freshly ground black pepper: To brighten and season to taste.
- Fresh basil leaves: Gorgeous garnish with fresh herbal aroma.
- Crusty bread: Ideal for dipping and rounding out your meal.
How to Make Easy Roasted Tomato Soup Recipe
Step 1: Prepare the Vegetables
Start by preheating your oven to 400°F (200°C). While it warms, core and halve the tomatoes, quarter the onion, and peel the garlic cloves. This prep ensures everything cooks evenly and releases its best flavor when roasted.
Step 2: Arrange and Season
Spread the tomatoes, onion, and garlic in a single layer on a baking sheet lined with parchment paper for effortless cleanup. Drizzle generously with olive oil, then sprinkle with oregano, thyme, red pepper flakes, and a good pinch of salt and pepper. These seasonings infuse the soup with depth even before blending.
Step 3: Roast to Perfection
Roast the veggies for 45 to 60 minutes until the tomatoes are soft, nicely caramelized, and the onions are golden and tender. This roasting process is key in transforming raw ingredients into a deeply flavored base that sets this Easy Roasted Tomato Soup Recipe apart.
Step 4: Blend the Soup
Once roasted, allow the vegetables to cool slightly, then carefully transfer them to a blender in batches if necessary. Pour in about 4 cups of broth and blend until silky smooth, adding more broth if you prefer a thinner consistency. Cover the blender’s lid opening with a kitchen towel to avoid splatters while blending.
Step 5: Simmer and Finish
Pour the blended soup into a large pot and bring it to a gentle simmer over medium heat. Reduce to low and let it simmer for 15 to 20 minutes, stirring occasionally to deepen the flavors. If you want that extra creamy touch, stir in heavy cream during the last 5 minutes. Adjust salt and pepper to your liking to perfect the taste.
Step 6: Serve and Enjoy
Ladle the steaming soup into bowls and get ready for the best part—adding fresh basil leaves and a drizzle of olive oil for a vibrant finish. Don’t forget the crusty bread for dipping; it’s the perfect companion to this luscious, comforting soup.
How to Serve Easy Roasted Tomato Soup Recipe
Garnishes
Fresh basil leaves offer a bright herbal note, while a gentle drizzle of high-quality olive oil adds a silky sheen and richness to each bowl. For a touch of indulgence, a dollop of crème fraîche or a sprinkle of Parmesan can elevate your serving to restaurant quality instantly.
Side Dishes
This soup pairs beautifully with a variety of sides. A warm grilled cheese sandwich is a classic combo that everyone loves, or you might try a simple green salad with a tangy vinaigrette to balance the soup’s richness. Crusty artisan bread always makes a hearty, satisfying partner for dunking and soaking up every last drop.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or mason jars at casual gatherings. You can also sprinkle toasted pumpkin seeds or crispy fried shallots on top for an unexpected crunch. Presentation makes a difference, and with this Easy Roasted Tomato Soup Recipe, you can impress both guests and family alike with minimal effort.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps well in the refrigerator for up to 4 days stored in an airtight container. The flavors often develop and meld even more by the next day, making it tastier as leftovers. Just give it a good stir before reheating.
Freezing
This soup freezes wonderfully. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. It will maintain its delicious flavor and texture for up to 3 months, making it a perfect soup to prep ahead and enjoy whenever the craving strikes.
Reheating
Reheat gently on the stovetop over low to medium heat until warmed through, stirring occasionally to prevent sticking. If the soup thickens too much after sitting, just add a splash of broth or water to loosen it up. Microwave reheating works too—just cover to avoid splatters and stir halfway through.
FAQs
Can I use canned tomatoes instead of fresh ones?
While fresh tomatoes really make this soup sing with brightness and texture, you can substitute canned whole peeled tomatoes if fresh ones aren’t in season. Roasting still helps, but the flavor will be slightly different—still delicious, though!
Is it necessary to roast the garlic and onions?
Yes, roasting the garlic and onions is essential for this recipe. It softens their raw edge, brings out their natural sweetness, and adds a lovely caramelized flavor that forms the backbone of the soup.
Can I make this soup vegan?
Absolutely! Simply use vegetable broth and omit the cream, or substitute with a plant-based alternative like coconut cream or cashew cream for a rich, vegan-friendly version.
What type of tomatoes works best?
Look for ripe, juicy tomatoes such as Roma, vine-ripened, or heirloom varieties. The key is choosing ones with great flavor and fleshiness for a naturally sweet and vibrant soup.
How spicy will this soup be?
The red pepper flakes add just a hint of gentle heat, which you can easily adjust or omit based on your preference. The soup is more about comforting warmth than strong spiciness.
Final Thoughts
This Easy Roasted Tomato Soup Recipe is a celebration of simplicity and bold flavors that feels both nourishing and luxurious. Once you try making it, your kitchen will fill with an irresistible aroma, and you’ll be hooked on that perfectly creamy, rich, and slightly smoky tomato goodness. Cozy up with a bowl and savor each spoonful—you deserve it!
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Easy Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful roasted tomato soup made by caramelizing ripe tomatoes, onion, and garlic in the oven, then blending them with vegetable broth and optional cream for a rich, smooth texture. Perfect for a cozy meal served with crusty bread and fresh basil garnish.
Ingredients
Vegetables
- 4 pounds ripe tomatoes, cored and halved
- 1 large yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Oil
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Liquids
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (optional, for extra richness)
Garnish & Serving
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Core and halve the tomatoes, peel and quarter the onion, and peel the garlic cloves.
- Arrange on baking sheet: Spread the tomatoes, onion, and garlic evenly on a baking sheet lined with parchment paper if desired for easy cleanup.
- Drizzle and season: Drizzle the vegetables with 1/4 cup olive oil, sprinkle with oregano, thyme, red pepper flakes if using, and season generously with salt and black pepper.
- Roast the vegetables: Place the baking sheet in the oven and roast for 45-60 minutes until the tomatoes are softened and starting to caramelize, and the onions are tender and golden brown.
- Cool slightly: Remove the baking sheet from the oven and allow the roasted vegetables to cool for 10-15 minutes to avoid splattering during blending.
- Transfer to blender: Carefully place the roasted vegetables into a high-speed blender in batches if necessary. Remove the blender lid’s center piece and cover with a clean kitchen towel to allow steam to escape.
- Add broth: Pour in 4 cups of vegetable or chicken broth to the blender. Add additional broth as needed later to adjust the soup’s consistency.
- Blend until smooth: Blend the mixture until it is completely smooth and creamy, adding more broth if the soup is too thick.
- Pour into pot: Transfer the pureed soup into a large pot or Dutch oven for simmering.
- Simmer: Heat the soup over medium until it reaches a gentle simmer, then reduce to low heat. Let it simmer for 15-20 minutes, stirring occasionally to develop flavors.
- Add cream (optional): During the last 5 minutes of simmering, stir in the heavy cream for extra richness if desired.
- Season to taste: Taste the soup and adjust the salt, pepper, or other seasonings as needed.
- Ladle and garnish: Serve the hot soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil if you like.
- Serve: Enjoy your roasted tomato soup with crusty bread for dipping.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based cream alternative.
- Use fresh herbs instead of dried if preferred, but adjust quantities as fresh herbs are more potent.
- Roasting the tomatoes intensifies their flavor and adds a subtle sweetness and depth to the soup.
- You can strain the soup after blending for an extra silky texture if desired.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- If using chicken broth instead of vegetable broth, this soup is not vegetarian or vegan.
