Roasted Tomato Soup Recipe

If you’ve ever wished for a bowl of pure, velvety comfort on a gray day, this Roasted Tomato Soup is the answer to your cravings. Bursting with the rich, caramelized sweetness of oven-roasted tomatoes and mellow roasted garlic, each spoonful is a celebration of simple, garden-fresh ingredients coming together in perfect harmony. Thanks to a splash of balsamic for brightness and a swirl of cream for silkiness, this soup is as impressive as it is effortless—a true love letter to tomato season, ready to warm your table any time of year.

Ingredients You’ll Need

The beauty of this Roasted Tomato Soup is how a handful of pantry staples and fresh produce transform into something deeply flavorful. Each ingredient has a crucial role—adding body, depth, or a hint of vibrant color that takes this classic to the next level.

• Vine tomatoes (4 lb, quartered): Choose ripe, juicy tomatoes for maximum sweetness and bright, robust tomato flavor—they’re truly the star of the show.
• Garlic (1 head, cloves separated, skin on): Roasting mellows the garlic, giving the soup a subtle, almost nutty depth.
• Olive oil (1/4 cup plus 1 tbsp): Adds richness and helps caramelize the tomatoes and garlic beautifully.
• Sea or kosher salt (1 tsp): Enhances all the other flavors, making sure nothing falls flat.
• Cracked black pepper (1 tsp): Adds warmth and just the right touch of zing to the finished soup.
• Sweet onion (1 medium, diced): Sauteed onion gives a gentle, savory backbone to the soup.
• Dried basil (1 tsp): Infuses the soup with herbaceous notes, connecting beautifully with the tomatoes.
• Dried oregano (1/2 tsp): Lends subtle Mediterranean flair and earthiness.
• Balsamic vinegar (2 tbsp): Brings brightness and tang that balances the natural sweetness of the roasted tomatoes.
• Vegetable broth (1 quart): Use a good quality broth for a silky, flavorful base—homemade or store-bought both work.
• Fresh thyme (1 sprig): Adds subtle floral notes and complexity as it simmers.
• Heavy cream (1/4 cup, optional): For those who love luscious texture, this optional swirl makes the soup irresistibly creamy.
• Fresh basil (1/4 cup, plus more for garnish): Bright, fragrant, and peppery, basil adds the final pop of freshness in each bowl.

How to Make Roasted Tomato Soup

Step 1: Roast the Tomatoes and Garlic

Start by heating your oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup. Arrange your quartered tomatoes across the sheet, then nestle the whole, unpeeled garlic cloves among them. Pour over the olive oil, and get right in there—toss everything together with your hands to ensure the oil coats every nook and cranny. Sprinkle generously with salt and cracked black pepper. Roast for a whole hour until the tomatoes are meltingly soft and the edges are caramelized, lending deep, sweet flavor to the soup.

Step 2: Saute the Onion and Herbs

While the tomatoes are roasting, set a Dutch oven or heavy soup pot over medium heat. Add one tablespoon of olive oil and wait until it shimmers. Toss in your diced sweet onion and sauté, stirring every couple of minutes, until soft and just beginning to turn golden—about 6 to 7 minutes. Now’s the moment for dried basil and oregano; sprinkle them in and stir for a minute or two until your kitchen smells wonderfully aromatic.

Step 3: Deglaze and Simmer the Broth

Pour in all the balsamic vinegar to deglaze the pan, scraping up any flavorful bits from the bottom with a wooden spoon. Let the vinegar bubble away until reduced by half, intensifying its tang. Add the quart of vegetable broth and the sprig of fresh thyme. Turn up the heat to bring the mixture to a lively simmer, then drop it back to medium-low. Simmer for 10 to 15 minutes, letting all those soothing flavors meld together.

Step 4: Prepare the Roasted Garlic

Once the tomatoes and garlic are finished roasting (and your house smells amazing), use tongs to remove the hot garlic cloves from the baking sheet. Let them cool just long enough so you can handle them; then, gently squeeze the sweet, roasted garlic out of their papery skins—it should slip out easily and add rich, mellow notes to your soup.

Step 5: Combine and Blend

Fish out the woody thyme stem from the broth—give it a shake to dislodge any stray leaves. Scrape all those gorgeous roasted tomatoes into the pot, and add the squishy garlic. If you’d like a creamier texture, pour in the heavy cream now along with a generous handful of fresh basil. Take your immersion blender and blend the mixture right in the pot until velvety smooth. For a thinner soup, add an extra splash or two of broth until it’s just right for you.

Step 6: Taste and Serve

Ladle your steaming Roasted Tomato Soup into bowls and scatter each with more fresh basil. The colors alone are enough to make you smile. Serve immediately, savoring every spoonful while the flavors are at their brightest and most comforting.

How to Serve Roasted Tomato Soup

Garnishes

The right garnish can turn a humble bowl of Roasted Tomato Soup into a showstopper. Try a swirl of heavy cream or crème fraîche for creaminess, a few ribbons of fresh basil, or a sprinkle of cracked black pepper. Shaved parmesan or tiny croutons add elegant texture and a crunchy surprise.

Side Dishes

There’s nothing better than classic grilled cheese on the side—crisp, buttery bread and gooey cheese are simply perfect with this soup. For a lighter vibe, pair your Roasted Tomato Soup with a leafy green salad tossed in zesty vinaigrette, or serve with avocado toast for a fun modern twist.

Creative Ways to Present

For a dinner party, consider serving your Roasted Tomato Soup in small mugs or espresso cups as starters. Swirl in pesto or top with microgreens for a restaurant-worthy look. Or go bold by ladling soup over cooked pearl couscous or roasted vegetables for a heartier meal—it’s endlessly customizable!

Make Ahead and Storage

Storing Leftovers

Roasted Tomato Soup keeps beautifully in the fridge. Transfer cooled soup into a tightly sealed container and store for up to one week. The flavors actually deepen after a day or two, making leftovers just as crave-worthy as the first serving.

Freezing

This soup is ideal for freezing. Pour cooled soup (without the cream, ideally) into airtight containers, leaving a little space for expansion. Freeze for up to three months. Thaw overnight in the fridge before reheating for fresh-from-the-garden flavor any time.

Reheating

To reheat, transfer the desired amount to a saucepan and warm gently over medium-low heat, stirring occasionally until heated through. If you added cream originally, reheat slowly to avoid curdling. Give it a little whisk before serving, and finish with fresh basil or a drizzle of olive oil.

FAQs

Can I use other types of tomatoes for Roasted Tomato Soup?

Absolutely! While vine or Roma tomatoes bring great flavor, you can use cherry tomatoes for extra sweetness or mix and match varieties for complexity. Just try to use ripe, in-season tomatoes for the best result.

Is Roasted Tomato Soup good without cream?

Yes! The soup is just as delicious without the heavy cream—a bit brighter and naturally vegan, with all the lush flavor of roasted vegetables. The cream simply makes it extra silky, so it’s completely optional.

Can I make Roasted Tomato Soup ahead of time?

Definitely! In fact, the flavors meld even more as the soup rests. Prepare it a day in advance, chill in the fridge, and reheat gently before serving—just wait to add the fresh basil garnish at the end.

What if I don’t have an immersion blender?

No problem! Transfer the soup in batches to a regular blender, being very careful with the hot liquid—blend with the lid ajar or a towel held over the top to let steam escape. Return it to the pot, adjust consistency, and serve.

Can I add extra veggies or spices?

Of course! Roasted red peppers, carrots, or even a pinch of chili flakes can add excitement. This Roasted Tomato Soup is a flexible base, so feel free to get creative and adapt it to your taste preferences.

Final Thoughts

A bowl of homemade Roasted Tomato Soup is like a cozy blanket for your taste buds, bringing sunshine even to the chilliest day. Give this recipe a try, and don’t forget to put your own personal spin on it—once you taste that fresh, roasted flavor, you’ll want to make a double batch every time!

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