Easy Roasted Tomato Soup
Growing up, I often remember chilly autumn evenings when my mom would make her signature roasted tomato soup. The scent of tomatoes and garlic wafting through the kitchen made everyone feel at home. She’d bring the family together, serving up bowls of warmth and love. Each spoonful was like a hug on a cold day, filled with vibrant flavors and nostalgia. My kids now love this recipe as much as I did back then, especially when paired with gooey grilled cheese sandwiches. It’s a simple yet delightful meal that turns any ordinary day into something special.
This Easy Roasted Tomato Soup is not just a comforting classic; it’s also a breeze to whip up. The smoky, rich flavor of roasted tomatoes combined with fresh basil creates a fantastic dish that warms both body and soul. Perfect for a quick weeknight dinner or a cozy gathering with friends, this soup will surely become a staple in your kitchen. Let’s dive into how you can recreate this delightful recipe at home!
Why You’ll Love This Recipe
This recipe is quick, easy, and packed with flavor! Roasting the tomatoes and garlic enhances their natural sweetness and adds depth to the dish. Plus, with just a few simple ingredients, you can prepare a delicious soup that feels fancy but is truly effortless. And if you have leftovers, it’s even better the next day.
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 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). On a large baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, oregano, and smoked paprika. Spread them out in a single layer and roast for about 30-35 minutes, until everything is tender and slightly charred.
Make the Soup: Carefully transfer the roasted veggies to a blender. Add in the vegetable broth and heavy cream. Blend until smooth and creamy. You can also use an immersion blender right in the pot if you prefer!
Season and Serve: Taste your soup and adjust the salt if needed. Serve hot, garnished with fresh basil and a drizzle of heavy cream.
Tips to Make Easy Roasted Tomato Soup
- Feel free to add a pinch of red pepper flakes for some heat.
- If you prefer a lighter soup, you can skip the cream or use coconut milk for a dairy-free option.
- Using fresh tomatoes is ideal, but canned tomatoes can work in a pinch if you’re short on time.
How to Serve Easy Roasted Tomato Soup
Pair this delightful soup with crusty bread or a classic grilled cheese sandwich. You can also serve it with a simple salad for a more complete meal. Don’t forget to sprinkle some extra basil on top for a fresh touch!
How to Store Easy Roasted Tomato Soup
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. You can also freeze the soup for up to 3 months—just thaw it overnight in the fridge before serving.
Variation
For a twist, try adding some roasted red peppers or a splash of balsamic vinegar for added tanginess. You can also incorporate different herbs like thyme or rosemary for a unique flavor profile.
FAQs About Easy Roasted Tomato Soup
Can I use canned tomatoes instead of fresh?
Absolutely! Canned tomatoes are a great alternative. Choose fire-roasted canned tomatoes for added flavor.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I make this soup vegan?
Yes, you can easily make it vegan by substituting the heavy cream with coconut milk or almond milk and using vegetable broth.
How can I make this soup spicier?
If you like some heat, add red pepper flakes while roasting the veggies or a dash of hot sauce when blending the soup. Enjoy your spicy twist!
Easy Roasted Tomato Soup
A comforting and flavorful roasted tomato soup, perfect for chilly days and pairs wonderfully with grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
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 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)
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, oregano, and smoked paprika. Spread them out in a single layer and roast for about 30-35 minutes, until everything is tender and slightly charred.
- Carefully transfer the roasted veggies to a blender. Add in the vegetable broth and heavy cream. Blend until smooth and creamy.
- Taste your soup and adjust the salt if needed. Serve hot, garnished with fresh basil and a drizzle of heavy cream.
Notes
Feel free to add a pinch of red pepper flakes for some heat. Can be made vegan by substituting cream with coconut milk.
