Roasted Tomato Soup Recipe

Introduction

This roasted tomato soup is a comforting and flavorful twist on a classic favorite. Slow-roasting the tomatoes enhances their natural sweetness, creating a rich and creamy soup perfect for any season.

Ingredients

• 10 large tomatoes (about 3 pounds), ends trimmed and cut into quarters
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• Pepper to taste
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups vegetable or chicken broth (low sodium recommended)
• 1 tablespoon dried basil
• 1 tablespoon Italian seasoning
• 2 tablespoons sugar
• 1 cup heavy cream
• Fresh basil and parmesan cheese, optional for garnish

Instructions

1. Step 1: Preheat the oven to 450ºF. Arrange the tomato quarters cut side up on a large cookie sheet or two 9×13 inch baking dishes. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and pepper. Roast for 30-35 minutes until softened and caramelized. Remove and let cool.
2. Step 2: In a large pot over medium-high heat, heat the remaining 2 tablespoons of olive oil. Add the diced onion and sauté, stirring often, until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Step 3: Add the roasted tomatoes to the pot, including their juices, skins, and seeds. Then pour in the broth and stir in the dried basil, Italian seasoning, remaining 1/2 teaspoon salt, and sugar.
4. Step 4: Blend the soup until smooth using an immersion blender directly in the pot or a countertop blender in batches. If using a blender, return the soup to the pot after blending.
5. Step 5: Bring the blended soup to a gentle simmer and cook for about 30 minutes, allowing the flavors to meld.
6. Step 6: Remove the soup from heat and stir in the heavy cream. Serve hot, garnished with fresh basil and parmesan cheese if desired. This pairs beautifully with a grilled cheese sandwich and a green salad.

Tips & Variations

• For an extra smooth texture, strain the soup through a wire mesh strainer to remove tomato skins and seeds before adding the cream.
• Try swapping heavy cream for coconut milk for a dairy-free version with a subtle tropical twist.
• Add a pinch of red pepper flakes while sautéing the onions for a spicy kick.

Storage

Store the soup in airtight containers in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Fresh tomatoes offer the best flavor, especially when roasted, but in a pinch, high-quality canned whole tomatoes can be used. Reduce added salt accordingly.

Is this soup freezer-friendly?

This soup can be frozen for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently to preserve the creaminess.

Roasted Tomato Soup Recipe

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★★★★★

4.5 from 83 reviews

A comforting and creamy roasted tomato soup featuring roasted tomatoes, sautéed onions, garlic, and herbs, blended into a smooth, flavorful base finished with heavy cream. Perfect for a cozy meal, served best with grilled cheese and salad.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 10 large tomatoes (about 3 pounds), ends trimmed and cut into quarters
• 1 large onion, diced
• 4 cloves garlic, minced

Oils and Seasonings

• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• Pepper to taste
• 1 tablespoon dried basil
• 1 tablespoon Italian seasoning
• 2 tablespoons sugar

Liquids and Additions

• 4 cups vegetable or chicken broth (preferably low sodium)
• 1 cup heavy cream

Optional Garnishes

• Fresh basil
• Parmesan cheese

Instructions

1. Roast Tomatoes: Preheat your oven to 450ºF. Arrange the quartered tomatoes cut side up on a large cookie sheet or two 9×13 inch baking dishes in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt and pepper to taste. Roast the tomatoes for 30-35 minutes until caramelized and softened. Remove from the oven and allow to cool.
2. Sauté Aromatics: In a large pot over medium-high heat, add the remaining 2 tablespoons of olive oil. Add the diced onion and sauté, stirring often, until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add Roasted Tomatoes and Broth: Add the roasted tomatoes, including all the juices, peels, and seeds, to the pot. Pour in the broth, then add the dried basil, Italian seasoning, remaining 1/2 teaspoon salt, and sugar. Stir well to combine.
4. Blend the Soup: Using an immersion blender, blend everything directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
5. Simmer for Flavor: Bring the blended soup to a gentle simmer and let it cook for about 30 minutes to allow the flavors to meld together.
6. Finish with Cream: Remove the soup from heat and stir in the heavy cream until fully incorporated, adding richness and creaminess.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve hot alongside a grilled cheese sandwich and green salad for a delightful meal.

Notes

• Depending on the blender used, the soup may contain bits of tomato peel or seeds; strain through a wire mesh strainer if a smoother texture is desired.
• Store leftover soup in airtight containers in the fridge for up to 4-5 days. Reheat gently in the microwave or on the stovetop before serving.

Keywords: Roasted Tomato Soup, Creamy Tomato Soup, Comfort Food, Easy Soup Recipe, Homemade Soup, Tomato Soup with Cream, Fall Soup, Winter Soup