Easy Roasted Tomato Soup is a warm and comforting dish that brings the fresh flavors of summer to your table, no matter the season. This soup is simple to make and packed with delicious ingredients that will have everyone asking for seconds. Whether you’re looking for a quick lunch or a cozy dinner option, this recipe is sure to please.
Why Make This Recipe
This Easy Roasted Tomato Soup is perfect for busy weeknights or lazy weekends. It’s not only easy to prepare, but it’s also made with wholesome ingredients that are good for you. The roasting process enhances the flavors of the tomatoes and garlic, making the soup rich and hearty. Plus, it’s a great way to use up fresh tomatoes when they are in season.
How to Make Easy Roasted Tomato Soup
Ingredients:
- 4 pounds Campari tomatoes (or tomatoes on the vine)
- 3 tablespoons olive oil
- 1 large onion (cut into 8 pieces)
- 12 cloves garlic (halved or quartered if cloves are large)
- 1 tablespoon kosher salt (or more to taste)
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (or use chicken stock)
- ¼ cup heavy cream (more for serving)
- ½ cup fresh basil (loosely packed plus more for serving)
Directions:
- Roast the veggies: Preheat your oven to 400°F (200°C). Place the tomatoes, onion, and garlic on a large baking tray. Drizzle with olive oil and sprinkle with salt, oregano, and smoked paprika. Toss everything together so it’s well coated. Roast for 30-35 minutes, until the veggies are tender and slightly caramelized.
- Make the soup: Once the veggies are roasted, transfer them to a blender or food processor. Add the vegetable broth and blend until smooth. If you want a chunkier soup, you can blend it less.
- Season and serve: Pour the soup into a pot over medium heat. Stir in the heavy cream and taste. Adjust the seasoning with more salt if needed. Heat until warm, then serve with fresh basil on top.
How to Serve Easy Roasted Tomato Soup
You can enjoy this soup alone or pair it with a grilled cheese sandwich for a classic combo. It’s also great with crusty bread or a simple green salad. Drizzle a bit more heavy cream and add extra basil on top for a beautiful presentation.
How to Store Easy Roasted Tomato Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months. Just make sure to let it thaw in the fridge before reheating.
Tips to Make Easy Roasted Tomato Soup
- Feel free to adjust the garlic if you prefer a milder flavor.
- For a spicier kick, add a pinch of red pepper flakes.
- Use fresh, ripe tomatoes for the best flavor but canned tomatoes can work in a pinch.
Variation
You can add roasted red peppers or carrots for extra flavor. If you want a vegan version, simply skip the heavy cream or replace it with coconut cream for a different twist.
FAQs
- Can I use canned tomatoes instead of fresh?
- Yes, you can use canned tomatoes. Just make sure they are high quality and try to use whole or crushed tomatoes.
- Can I make this soup in advance?
- Absolutely! This soup tastes even better the next day. Just store it in the fridge and reheat when ready to serve.
- What can I serve with this soup?
- Grilled cheese sandwiches, crusty bread, or a fresh green salad pair beautifully with roasted tomato soup.
Easy Roasted Tomato Soup
Ingredients
Main Ingredients
- 4 pounds Campari tomatoes (or tomatoes on the vine) Fresh tomatoes are best for flavor.
- 3 tablespoons olive oil For roasting the veggies.
- 1 large onion (cut into 8 pieces)
- 12 cloves garlic (halved or quartered if cloves are large) Adjust quantity for less garlic flavor.
- 1 tablespoon kosher salt Adjust to taste.
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth Can use chicken stock.
- ¼ cup heavy cream More for serving if desired.
- ½ cup fresh basil Loosely packed plus more for serving.
Instructions
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the tomatoes, onion, and garlic on a large baking tray.
- Drizzle with olive oil and sprinkle with salt, oregano, and smoked paprika.
- Toss everything together so it’s well coated.
- Roast for 30-35 minutes, until the veggies are tender and slightly caramelized.
Making the Soup
- Once the veggies are roasted, transfer them to a blender or food processor.
- Add the vegetable broth and blend until smooth. If you want a chunkier soup, blend less.
Final Seasoning and Serving
- Pour the soup into a pot over medium heat.
- Stir in the heavy cream and taste. Adjust the seasoning with more salt if needed.
- Heat until warm, then serve with fresh basil on top.
