This roasted tomato soup is warm, cozy, and bursting with flavor! Fresh tomatoes are roasted to bring out their sweetness, mixed with spices, and blended until smooth.
It’s perfect for dipping your favorite grilled cheese sandwich! I whip up a big batch and freeze some for those chilly days when I want a quick, tasty meal. 🍅❤️
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are the star here. I like using Roma for their meaty texture, but vine-ripened tomatoes work great too! If tomatoes aren’t in season, canned whole tomatoes can be a good substitute.
Onion: A medium onion adds sweetness; yellow or white onions are great choices. For a milder flavor, you can use shallots instead.
Garlic: Fresh garlic brightens the soup. If you’re in a pinch, garlic powder can substitute, but I recommend using fresh for the best flavor.
Broth: Vegetable broth keeps it vegetarian, but chicken broth adds deeper flavor. Just stick to low-sodium options to control salt levels.
Heavy Cream or Coconut Milk: This is optional for creaminess. I prefer coconut milk for a hint of sweetness. If you’re looking for a lighter option, feel free to skip it!
Croutons: They add a crunchy texture. Store-bought ones are fine, but homemade croutons made from stale bread add extra flavor and avoid waste!
How Do I Roast Tomatoes for Maximum Flavor?
Roasting tomatoes intensifies their natural sweetness and flavor. Here’s how to get the best results:
- Preheat your oven to 425°F (220°C) for perfect caramelization.
- Cut tomatoes in half and spread them out on the baking sheet. Leaving space helps them roast instead of steam.
- Drizzle with olive oil and sprinkle with salt, pepper, and oregano for a tasty base.
- Roast for 25-30 minutes until the tomatoes are caramelized and soft—look for a bit of browning!
- Let them cool slightly before blending to avoid splatter.
Remember, patience is key here, so take your time to let those flavors develop! Enjoy your soup-making journey. 🍅
Delicious Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/4 cup heavy cream or coconut milk (optional, for creaminess)
For Garnishing:
- Fresh basil leaves
- Homemade or store-bought croutons
- Sour cream or yogurt (optional)
How Much Time Will You Need?
This roasted tomato soup takes about 15 minutes of preparation and about 30 minutes of roasting time. You’ll spend an additional 10 minutes simmering the soup, plus a few minutes for blending and garnishing. In total, you’re looking at about 1 hour for a delicious, comforting bowl of soup!
Step-by-Step Instructions:
1. Prepping and Roasting:
First, preheat your oven to 425°F (220°C). Take a large baking sheet and arrange the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle them with olive oil and sprinkle with salt, pepper, and dried oregano. Spread everything out nicely and pop them in the oven to roast for about 25-30 minutes, or until the tomatoes are soft and slightly caramelized. This step brings out the amazing flavors!
2. Blending the Soup:
Once the veggies are roasted, take them out of the oven and let them cool for a few minutes. Then, transfer the roasted tomatoes, onion, and garlic (you can easily remove the garlic skins if you want) into a large pot. Add the vegetable broth and the optional sugar to balance any acidity. Heat it gently over medium heat—bring it to a gentle simmer for about 10 minutes to meld the flavors together.
3. Final Touches:
Now it’s time to get that smooth texture! Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches to puree it. Once blended, stir in the optional heavy cream or coconut milk for extra creaminess. Taste your soup and adjust the seasoning with more salt and pepper if needed!
4. Serve and Enjoy:
If the soup has cooled down, warm it gently on the stove. When ready to serve, ladle the soup into bowls, garnish with fresh basil leaves, a drizzle of sour cream or yogurt if you like, and sprinkle those crunchy croutons on top. Pair with crusty bread or your favorite grilled cheese for the perfect meal!
Enjoy your homemade roasted tomato soup and the delicious warmth it brings! 🍅❤️
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned whole or crushed tomatoes can be a convenient substitute. Use about 2-3 cans of tomatoes, and you can skip the roasting step since they’re already cooked. Just combine them with the onions and garlic in the pot for simmering!
What Should I Do If My Soup Is Too Acidic?
If your soup tastes too acidic, try adding a teaspoon of sugar to balance the flavor. You can also add more cream or coconut milk, as the richness can help mellow the acidity. Taste and adjust as needed!
How to Store Leftover Soup?
Store any leftover roasted tomato soup in an airtight container in the fridge for up to 3 days. To reheat, just warm it on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2-3 months—let it cool completely before transferring it to a freezer-safe container.
Can I Make This Soup Vegan?
Yes, it’s easy to make this soup vegan-friendly! Simply use vegetable broth, skip the cream, or stick with coconut milk, and omit any dairy garnishes. It’s deliciously creamy even without heavy cream!