Roasted Tomato Soup Recipe
If you have ever wished for a soup that feels like a warm hug on a chilly day, then this Roasted Tomato Soup Recipe is absolutely the one for you. It masterfully combines the rich, smoky sweetness of roasted tomatoes with aromatic garlic and herbs, creating layers of flavor that dance on your palate. The roasting process intensifies the natural sugars in the tomatoes, while the touch of balsamic vinegar and cream brings a luscious balance that makes every spoonful irresistible. Whether you are new to homemade soups or a seasoned cook, this recipe promises simplicity, comfort, and a spectacular bowl of joy.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you might think, yet each one plays a pivotal role in building depth and character in this soup. From the ripe tomatoes bursting with flavor to the earthy herbs and velvety cream, every component is essential for that perfect harmony of taste and texture.
- Ripe tomatoes (2 pounds): The star of the dish, bringing natural sweetness and freshness that intensifies when roasted.
- Garlic cloves (6): Adds a savory warmth that complements the tomatoes and rounds out the soup’s flavor.
- Red onion (1 medium, quartered): Provides subtle sweetness and a hint of sharpness when roasted.
- Olive oil (3 tablespoons): Helps in roasting the vegetables evenly and contributes a smooth richness.
- Salt (1 teaspoon): Enhances all the natural flavors and balances the dish.
- Freshly ground black pepper (1/2 teaspoon): Adds gentle heat and complexity.
- Vegetable broth (4 cups): The flavorful liquid base that unites the soup ingredients.
- Dried thyme (1 teaspoon): Introduces an earthy, slightly minty note that deepens the flavor profile.
- Dried basil (1 teaspoon): Brings a fragrant, herbal aroma reminiscent of summer gardens.
- Balsamic vinegar (1 tablespoon): Provides a subtle tang and sweetness contrast that brightens the soup.
- Sugar (1 tablespoon): Balances acidity and enhances the roasted tomato’s natural sugars.
- Heavy cream (1/2 cup, optional): Creates a luscious, creamy texture for those who want a richer soup.
- Fresh basil leaves (optional): Perfect for garnish and a fresh herbal finish.
How to Make Roasted Tomato Soup Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400°F (200°C). Lay out the halved ripe tomatoes, peeled garlic cloves, and quartered red onion on a baking sheet in a single layer. Drizzle everything generously with olive oil, then sprinkle with salt and freshly ground black pepper. Pop the tray into the oven and roast for about 30 to 35 minutes. You’ll know it’s ready when the tomatoes are soft, the edges slightly caramelized, and the garlic and onions have become tender and fragrant. Roasting here is key because it concentrates the flavors, making your soup taste richer and more vibrant.
Step 2: Blend and Simmer
Once the vegetables have cooled enough to handle, transfer them to a large pot. Pour in the vegetable broth and sprinkle in the dried thyme and dried basil. Bring everything to a gentle boil and then reduce to a simmer for 15 minutes so that all these wonderful flavors marry beautifully. After simmering, use an immersion blender right in the pot to blend the soup until it’s luxuriously smooth. Alternatively, you can carefully blend it in batches using a countertop blender—just be sure to vent the lid slightly to avoid steam build-up.
Step 3: Final Touches
Return the blended soup to the pot if you used a separate blender. Stir in the balsamic vinegar and sugar to deepen the soup’s complexity and balance any acidity from the tomatoes. Taste and adjust seasoning with extra salt or pepper if needed. If you love a creamier texture, now’s the time to stir in the heavy cream. Warm the soup on low heat for another 5 minutes until everything is heated through and perfectly combined.
How to Serve Roasted Tomato Soup Recipe
Garnishes
Adding a garnish is your chance to personalize your bowl of Roasted Tomato Soup Recipe. Fresh basil leaves not only offer a pop of vibrant color but also enhance the herbal notes already in the soup. A drizzle of extra cream or olive oil on top makes it feel gourmet, and a sprinkle of cracked black pepper adds a mild kick. If you want crunch, try some toasted breadcrumbs or crunchy croutons—they add fantastic texture contrasts.
Side Dishes
This soup pairs beautifully with a range of sides. Classic grilled cheese sandwiches are a deliciously nostalgic match, their melted cheese and buttery toasted bread complementing the rich tomato flavor perfectly. For a lighter option, a crunchy green salad with vinaigrette offers freshness and brightness. You might also enjoy serving it alongside crusty bread or garlic knots to soak up every last drop.
Creative Ways to Present
For a dinner party or simply to impress yourself, consider serving your Roasted Tomato Soup Recipe in small cups or shot glasses as an appetizer. Another fun idea is to swirl some pesto or roasted red pepper sauce on top for added flair and flavor. Using vibrant bowls or topping with edible flowers can elevate the presentation, making each serving feel special and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover roasted tomato soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. It’s great for quick lunches or easy dinners on busy days. Just give it a good stir before reheating, as some ingredients may settle or separate.
Freezing
If you want to save this deliciousness for later, this Roasted Tomato Soup Recipe freezes very well. Portion it into freezer-safe containers or bags, leaving some space for expansion. It can be stored frozen for up to 3 months without losing flavor or texture. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring often to prevent sticking and ensure even warmth. You can also microwave in short intervals, stirring in between. If the soup has thickened in the fridge or freezer, add a splash of broth or water to reach the desired consistency.
FAQs
Can I use canned tomatoes instead of fresh for the Roasted Tomato Soup Recipe?
Absolutely, you can substitute fresh tomatoes with good-quality canned whole or diced tomatoes if fresh tomatoes are out of season. Roasting canned tomatoes works well too, just ensure to drain excess liquid before roasting to avoid sogginess.
Is it necessary to add cream to the Roasted Tomato Soup Recipe?
No, the cream is completely optional. It adds a lovely richness and smooth texture, but the soup is delicious even without it, especially if you prefer a lighter or vegan version.
How can I make this soup spicier?
To give your Roasted Tomato Soup Recipe a spicy kick, try adding red pepper flakes while simmering or a splash of hot sauce just before serving. Roasting the vegetables with a bit of smoked paprika also adds a warm heat.
Can I prepare this soup in advance for a party?
Yes! This soup tastes even better the next day as the flavors meld more deeply. You can make it a day ahead and reheat gently before serving. Just add any fresh garnishes right before presenting.
What can I substitute for vegetable broth in this recipe?
If you don’t have vegetable broth, chicken broth or even water with some added herbs and seasoning will work. Just keep in mind that the broth contributes to the overall depth of flavor, so a well-flavored substitute is best.
Final Thoughts
This Roasted Tomato Soup Recipe is truly a kitchen hero—simple to make, packed with fresh flavors, and endlessly comforting. It’s the kind of dish you’ll want to return to whenever you crave something cozy, satisfying, and homemade. Roll up your sleeves, grab those ripe tomatoes, and treat yourself to a bowl of soup that feels just like home.
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Roasted Tomato Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Roasted Tomato Soup recipe offers a rich, flavorful twist on traditional tomato soup by roasting the tomatoes, garlic, and onion to bring out their natural sweetness before simmering with herbs and vegetable broth. Finished with a touch of balsamic vinegar and optional cream, this comforting soup is perfect for a cozy meal.
Ingredients
Vegetables
- 2 pounds of ripe tomatoes, halved
- 6 cloves of garlic, peeled
- 1 medium red onion, quartered
Seasonings and Liquids
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of sugar
Optional
- 1/2 cup of heavy cream
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the halved tomatoes, garlic cloves, and quartered red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper to season evenly.
- Roast Vegetables: Roast in the preheated oven for 30-35 minutes, until the tomatoes are soft and slightly caramelized, enhancing their natural sweetness.
- Cool Roasted Vegetables: Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly to make handling easier.
- Combine and Simmer: Transfer the roasted tomatoes, garlic, and onion into a large pot. Add the vegetable broth, dried thyme, and dried basil. Bring to a boil, then reduce heat to simmer for 15 minutes to meld the flavors together.
- Puree the Soup: Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the mixture in batches to a blender and blend until smooth. Return the pureed soup to the pot if using a blender.
- Season the Soup: Stir in the balsamic vinegar and sugar, then adjust the seasoning with additional salt and pepper if desired.
- Add Cream (Optional): For a creamier texture, stir in the heavy cream and heat through for 5 more minutes until warmed evenly.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Enjoy immediately.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free alternative.
- If you prefer a chunkier texture, blend only half the soup and mix with the rest.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the amount of sugar depending on the sweetness of your tomatoes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
