Easy Roasted Tomato Soup: A Simple & Delicious Recipe

Easy Roasted Tomato Soup: Prepare to be transported to a world of comforting warmth and vibrant flavor with this incredibly simple yet utterly satisfying recipe. Imagine sinking your spoon into a creamy, rich soup bursting with the sweet and tangy essence of perfectly roasted tomatoes. This isn’t just soup; it’s an experience!

Tomato soup, in its various forms, has been a culinary staple for centuries, enjoyed across cultures and generations. From humble beginnings as a way to preserve the summer’s bounty, it has evolved into a beloved comfort food, often associated with childhood memories and cozy evenings. In many cultures, tomato soup is more than just a dish; it’s a symbol of home and hearth.

What makes this easy roasted tomato soup so irresistible? It’s the perfect balance of sweet, savory, and slightly acidic notes, all harmonizing in a velvety smooth texture. Roasting the tomatoes intensifies their natural sweetness, creating a depth of flavor that canned tomatoes simply can’t match. Plus, it’s incredibly convenient! With minimal effort, you can create a restaurant-quality soup that will impress your family and friends. Whether you’re looking for a quick weeknight meal or a comforting dish to share on a chilly day, this recipe is sure to become a new favorite.

this Recipe

Ingredients:

• 4 pounds ripe tomatoes, cored and halved
• 1 large yellow onion, peeled and quartered
• 6 cloves garlic, peeled
• 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)
• 6 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream (optional, for extra richness)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves, for garnish
• Crusty bread, for serving

Roasting the Vegetables

Okay, let’s get started! The key to this soup’s incredible flavor is roasting the vegetables. This brings out their natural sweetness and creates a depth of flavor you just can’t get any other way. Trust me, it’s worth the extra step!

1. Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before you put the vegetables in. This ensures even roasting and prevents them from steaming instead of caramelizing.
2. Prepare the vegetables. Core and halve your tomatoes. Quarter the onion. Peel the garlic cloves. Don’t worry about chopping them too finely; they’ll all be blended later.
3. Arrange the vegetables on a baking sheet. Spread the tomatoes, onion, and garlic in a single layer on a large baking sheet. I like to use a baking sheet lined with parchment paper for easy cleanup, but it’s not essential.
4. Drizzle with olive oil and season. Drizzle the vegetables generously with about 1/4 cup of olive oil. Make sure everything is nicely coated. Then, sprinkle with dried oregano, dried thyme, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it will really enhance the flavor of the soup.
5. Roast the vegetables. Place the baking sheet in the preheated oven and roast for 45-60 minutes, or until the tomatoes are softened and slightly caramelized, and the onions are tender and golden brown. The roasting time may vary depending on your oven, so keep an eye on them. You want them to be nicely roasted, but not burnt.

Blending the Soup

Now that the vegetables are beautifully roasted, it’s time to transform them into a creamy, flavorful soup. This is where the magic happens!

1. Let the vegetables cool slightly. Remove the baking sheet from the oven and let the vegetables cool for about 10-15 minutes. This will make them easier to handle and prevent splattering when you blend them.
2. Transfer the vegetables to a blender. Carefully transfer the roasted vegetables to a high-speed blender. You may need to do this in batches, depending on the size of your blender. Be careful when blending hot liquids, as they can create pressure and cause the blender lid to pop off. To prevent this, remove the center piece of the blender lid and cover the opening with a clean kitchen towel.
3. Add the vegetable broth. Pour in the vegetable broth (or chicken broth). Start with about 4 cups and add more as needed to reach your desired consistency.
4. Blend until smooth. Blend the mixture until it is completely smooth and creamy. This may take a few minutes, depending on your blender. If the soup is too thick, add more broth until you reach your desired consistency.

Simmering and Finishing the Soup

We’re almost there! A little simmering will meld the flavors together and create a truly unforgettable soup.

1. Pour the soup into a pot. Pour the blended soup into a large pot or Dutch oven.
2. Simmer the soup. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld together and deepen.
3. Add heavy cream (optional). If you want to add extra richness to your soup, stir in the heavy cream during the last 5 minutes of simmering. This will make the soup even creamier and more decadent.
4. Season to taste. Taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or even a touch of sugar to balance the flavors.

Serving the Soup

Finally, the moment we’ve all been waiting for! It’s time to serve up this delicious roasted tomato soup and enjoy the fruits (or vegetables!) of our labor.

1. Ladle the soup into bowls. Ladle the hot soup into bowls.
2. Garnish with fresh basil. Garnish each bowl with fresh basil leaves. The fresh basil adds a bright, aromatic touch that complements the rich tomato flavor.
3. Drizzle with olive oil (optional). For an extra touch of flavor and visual appeal, drizzle each bowl with a little bit of olive oil.
4. Serve with crusty bread. Serve the soup with crusty bread for dipping. The bread is perfect for soaking up all the delicious soup.

Tips and Variations:

• Add roasted red peppers. For an even deeper flavor, roast a few red bell peppers along with the tomatoes and onions.
• Use different herbs. Experiment with different herbs, such as rosemary or sage, to customize the flavor of the soup.
• Add a splash of balsamic vinegar. A splash of balsamic vinegar at the end adds a touch of acidity and complexity.
• Make it vegan. To make this soup vegan, simply omit the heavy cream or substitute it with coconut cream or cashew cream.
• Freeze for later. This soup freezes beautifully, so feel free to make a big batch and freeze it in individual portions for easy weeknight meals.

Enjoy!

I hope you enjoy this easy roasted tomato soup as much as I do! It’s the perfect comfort food for a chilly day, and it’s sure to become a family favorite.

Conclusion:

This Easy Roasted Tomato Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a burst of sunshine on a cloudy day, and a testament to the fact that simple ingredients, when treated with a little love, can create something truly extraordinary. I genuinely believe this will become a staple in your kitchen, and here’s why: the roasting process intensifies the natural sweetness of the tomatoes, creating a depth of flavor you simply can’t achieve with canned tomatoes or a quick stovetop simmer. It’s incredibly easy to make, requiring minimal hands-on time, and the results are consistently delicious.

But the best part? It’s incredibly versatile! Serve it piping hot with a swirl of cream (or coconut cream for a vegan option) and a sprinkle of fresh basil for a classic and comforting meal. For a heartier dish, try adding grilled cheese croutons – simply cut your favorite grilled cheese sandwich into bite-sized pieces and float them on top. Trust me, it’s a game-changer!

Looking for variations? You’ve got options! A pinch of red pepper flakes adds a delightful kick, while a drizzle of balsamic glaze provides a tangy sweetness that complements the roasted tomatoes beautifully. If you’re feeling adventurous, try adding roasted garlic cloves to the roasting pan for an even more intense and savory flavor. For a creamier texture, blend in a handful of roasted red peppers or a can of drained and rinsed cannellini beans. The possibilities are endless!

This soup is also fantastic served chilled during the warmer months, making it a year-round favorite. Pair it with a crusty loaf of bread for dipping, a simple green salad, or a grilled panini for a complete and satisfying meal. It’s also a wonderful make-ahead dish – the flavors actually deepen and meld together even more after a day or two in the refrigerator.

I’ve poured my heart into perfecting this recipe, and I’m so excited for you to try it. I truly believe that once you taste the rich, roasted flavor of this Easy Roasted Tomato Soup, you’ll never go back to store-bought again. It’s the perfect weeknight meal, a comforting lunch, or even a sophisticated starter for a dinner party.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of roasted tomatoes. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try any variations? What did you serve it with? What did your family think? Share your photos and stories in the comments below. I can’t wait to see your creations and hear how much you enjoyed this recipe. Happy cooking! Let me know if you have any questions, I’m always happy to help. I hope this soup brings as much joy to your table as it has to mine. Enjoy!