Roasted tomato soup.
A rich, comforting roasted tomato soup made with caramelized tomatoes, onions, and garlic, blended until silky smooth. Perfect with grilled cheese, crusty bread, or a fresh salad.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
For the Roasted Vegetables
- 2½ pounds (1.1 kg) ripe Roma or vine tomatoes, halved
- 1 large yellow onion, cut into wedges
- 1 whole garlic bulb, top trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
For the Soup
- 2 tablespoons butter (optional)
- 2 tablespoons tomato paste
- 4 cups low-sodium vegetable broth (or chicken broth)
- ½ cup heavy cream (optional, for a creamy version)
- 1 teaspoon granulated sugar (optional, if tomatoes are acidic)
- 6–8 fresh basil leaves
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
Optional Garnishes
- Fresh basil leaves
- Heavy cream drizzle
- Grated Parmesan cheese
- Homemade croutons
- Freshly cracked black pepper
- Red pepper flakes
- Olive oil drizzle
Instructions
Step 1: Roast the Vegetables
- Preheat the oven to 425°F (220°C).
- Arrange tomatoes and onion on a baking sheet.
- Place the garlic bulb on the tray.
- Drizzle everything with olive oil.
- Sprinkle with salt, pepper, oregano, and thyme.
- Roast for 35–40 minutes, until the tomatoes are softened and lightly caramelized.
Step 2: Prepare the Garlic
- Remove the tray from the oven.
- Let the garlic cool slightly.
- Squeeze the roasted garlic cloves out of their skins.
Step 3: Build the Soup
- In a large pot, melt the butter (if using).
- Stir in the tomato paste and cook for 1–2 minutes.
- Add the roasted tomatoes, onions, roasted garlic, broth, basil, and smoked paprika.
- Simmer for 10 minutes.
Step 4: Blend
- Use an immersion blender until smooth, or carefully blend in batches using a countertop blender.
Step 5: Finish
- Stir in the heavy cream (if using).
- Taste and adjust seasoning with salt, pepper, or sugar if needed.
- Simmer for another 2–3 minutes.
Step 6: Serve
Ladle into bowls and garnish with basil, Parmesan, croutons, a drizzle of cream, or olive oil. Serve hot with grilled cheese or crusty bread.
Tips
- Use very ripe tomatoes for the sweetest flavor.
- Roasting deepens the tomato flavor and reduces acidity.
- Blend longer for an extra-smooth soup.
- Add roasted red peppers for extra sweetness and depth.
- For a vegan version, omit the butter and cream or use plant-based alternatives.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Nut Information
Contains Nuts? No
This recipe does not contain:
- Peanuts
- Almonds
- Walnuts
- Pecans
- Cashews
- Pistachios
- Hazelnuts
- Macadamia nuts
- Brazil nuts
- Pine nuts
Possible Allergens
- Milk (butter, heavy cream, Parmesan cheese if used)
Nut-Free Tips
- Use plain croutons from a nut-free facility if serving to someone with severe allergies.
- Check labels on store-bought broth and Parmesan for cross-contamination if needed.
Nutrition (Approximate Per Serving)
- Calories: 190
- Protein: 4g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 9g
- Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 520mg
Frequently Asked Questions (Q&S)
Q1: Can I use canned tomatoes?
Yes. Use two 28-ounce cans of whole peeled tomatoes. Drain slightly before roasting if desired.
Q2: Do I have to roast the vegetables?
Roasting is highly recommended because it adds a rich, caramelized flavor, but you can simmer fresh tomatoes if you’re short on time.
Q3: Can I make it dairy-free?
Yes. Omit the butter and cream or substitute with vegan butter and unsweetened oat or coconut cream.
Q4: Can I make this vegan?
Absolutely. Use vegetable broth and plant-based butter and cream, or skip the dairy entirely.
Q5: Why is my soup too acidic?
Add a teaspoon of sugar or a small pinch of baking soda to help balance the acidity.
Q6: Can I make it spicy?
Yes. Add red pepper flakes, cayenne pepper, or a diced roasted jalapeño.
Q7: What tomatoes work best?
Roma, plum, vine-ripened, or San Marzano tomatoes are excellent choices.
Q8: Can I add other vegetables?
Yes. Carrots, red bell peppers, or celery roast well and add natural sweetness.
Q9: Is this soup gluten-free?
Yes, the soup itself is gluten-free. Just pair it with gluten-free bread or croutons if needed.
Q10: What goes well with roasted tomato soup?
Grilled cheese sandwiches, garlic bread, Caesar salad, roasted vegetables, or a simple green salad.
Q11: Can I prepare it ahead of time?
Yes. The flavor develops even more after a day in the refrigerator, making it great for meal prep.
Q12: Can I freeze individual portions?
Yes. Freeze in single-serving containers for quick lunches or dinners. If adding cream, stir well after reheating to restore the smooth texture.
