If you’re craving something cozy, flavorful, and deeply satisfying, this Easy Roasted Tomato Soup Recipe is going to become your new best friend. Imagine the rich sweetness of perfectly roasted tomatoes, melded with caramelized onions and garlic, all blended into a velvety soup that warms you from the inside out. Whether you’re cooking for a chilly evening or need a comforting dish to share, this recipe delivers big on taste with straightforward ingredients and easy steps that guarantee success even on your busiest days.
Ingredients You’ll Need
The beauty of this Easy Roasted Tomato Soup Recipe lies in its simplicity — each ingredient plays a crucial role in layering flavors and building that luscious texture. From the ripe tomatoes that bring natural sweetness to the herbs that add earthy depth, every element is essential to creating a soup that’s both vibrant and satisfying.
- 4 pounds ripe tomatoes: The heart of the soup, these provide sweetness and acidity, especially when roasted to caramelized perfection.
- 1 large yellow onion: Adds savory depth and a touch of sweetness when roasted alongside the tomatoes.
- 6 cloves garlic: Roasting softens garlic’s sharpness and brings out a mellow, nutty flavor that infuses the soup.
- 1/4 cup olive oil: Helps caramelize the vegetables and adds richness to the soup’s body.
- 1 teaspoon dried oregano: Brings a subtle herbal note that complements the tomatoes beautifully.
- 1/2 teaspoon dried thyme: Provides an earthy undertone that balances the brightness of the tomatoes.
- 1/4 teaspoon red pepper flakes (optional): Adds a touch of heat for those who like a little kick in their soup.
- 6 cups vegetable broth (or chicken broth): Forms the base of the soup, adding depth and helping to achieve the perfect consistency.
- 1/2 cup heavy cream (optional): Stirred in at the end for extra creaminess and a luxurious finish.
- Salt and freshly ground black pepper: Essential for seasoning and bringing all the flavors together.
- Fresh basil leaves: Used as a garnish, adding a fresh, aromatic lift.
- Crusty bread: Perfect for dipping and soaking up every last bit of this delicious soup.
How to Make Easy Roasted Tomato Soup Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C) to create the perfect roasting environment. Meanwhile, core the tomatoes and halve them, peel and quarter the onion, and peel the garlic cloves. These simple prep steps set the stage for building incredible flavor.
Step 2: Arrange and Season
Spread the tomatoes, onions, and garlic in a single layer on a parchment-lined baking sheet if you like an easy cleanup. Drizzle everything with olive oil, then sprinkle with oregano, thyme, and red pepper flakes if you prefer some heat. Don’t forget to season generously with salt and pepper to make sure every bite is flavorful.
Step 3: Roast to Perfection
Roast the vegetables for 45 to 60 minutes or until the tomatoes are beautifully softened and caramelized, and the onions turn golden and tender. This roasting is where the magic happens — the direct heat concentrates sweetness and softens the intense flavors, making the soup incredibly rich and satisfying.
Step 4: Blend and Simmer
Once the veggies have cooled slightly, transfer them to a high-speed blender in batches if needed. Pour in 4 cups of your favorite broth and blend until silky smooth. Adjust the thickness by gradually adding more broth. Pour the blended soup into a large pot and bring it to a gentle simmer. Let it cook for 15 to 20 minutes, stirring occasionally to marry the flavors beautifully.
Step 5: Finish with Cream and Season
If you want to elevate your soup into something extra indulgent, stir in the heavy cream about 5 minutes before the soup finishes simmering. Taste and adjust salt and pepper to your liking — this final touch balances the acidity and rounds out the richness perfectly.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and garnish with fresh basil leaves for a bright pop of color and flavor. A drizzle of olive oil is optional but highly recommended to add that silky finish. Pair with crusty bread, and you’ve got a meal that feels like a warm hug.
How to Serve Easy Roasted Tomato Soup Recipe
Garnishes
Fresh basil leaves are classic for a reason — they add a fragrant, slightly peppery note that complements the roasted tomato base. You can also try a sprinkle of grated Parmesan cheese for an umami boost or a swirl of cream for extra decadence.
Side Dishes
Crusty bread is an unbeatable companion, perfect for dipping and soaking up every flavorful spoonful of soup. For a heartier meal, consider a grilled cheese sandwich or a crisp green salad dressed simply with lemon and olive oil.
Creative Ways to Present
Serve the soup in rustic bowls with a bright herb garnish and a drizzle of chili oil for a spicy twist. For entertaining, try shooting it into small cups as an elegant appetizer, topped with miniature grilled cheese croutons for a playful touch.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to airtight containers. Stored in the refrigerator, this soup keeps beautifully for up to 4 days, making it an ideal make-ahead meal for busy weeks.
Freezing
This Easy Roasted Tomato Soup Recipe freezes wonderfully. Pour the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving space for expansion. It will keep for up to 3 months, ready to bring comfort anytime you want.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If reheating from frozen, thaw overnight in the refrigerator or warm slowly over low heat to preserve the soup’s velvety texture and flavor.
FAQs
Can I use canned tomatoes instead of fresh?
Fresh tomatoes are ideal for this recipe because roasting them caramelizes their natural sugars, which canned tomatoes just can’t replicate. That said, if fresh isn’t available, use high-quality canned tomatoes and roast them briefly to develop some sweetness.
Is heavy cream necessary for the soup?
Heavy cream is optional but adds a lovely richness that mellows the acidity of the tomatoes. If you prefer a lighter version, simply skip the cream or substitute with coconut milk for a dairy-free twist.
Can I make this soup vegan?
Absolutely! Use vegetable broth instead of chicken broth and skip the heavy cream or substitute with plant-based cream alternatives to keep this Easy Roasted Tomato Soup Recipe entirely vegan and delicious.
How spicy does the red pepper flakes make the soup?
The red pepper flakes add just a gentle warmth that enhances the flavor without overpowering it. You can omit them if you prefer no heat or increase the amount slightly if you want a spicier kick.
Can I prepare the soup without a blender?
A blender is best for achieving a smooth and creamy texture, but if you don’t have one, you can use a food processor or an immersion blender. Just blend until smooth in batches to avoid overfilling.
Final Thoughts
There is truly nothing like a bowl of this Easy Roasted Tomato Soup Recipe to bring comfort and joy to your table. With its simple ingredients and foolproof steps, it’s a recipe you’ll return to again and again, whether for quick weeknight dinners or cozy weekend lunches. Trust me, once you’ve tasted that rich, roasted tomato goodness, you’ll wonder how you ever lived without it!
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Easy Roasted Tomato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Roasted Tomato Soup recipe is a simple and delicious way to enjoy rich, roasted tomatoes blended into a creamy, comforting soup. With aromatic herbs, garlic, and an optional touch of heavy cream, it’s perfect for cozy meals and pairs wonderfully with crusty bread.
Ingredients
Vegetables
- 4 pounds ripe tomatoes, cored and halved
- 1 large yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Oils
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Liquids
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (optional, for extra richness)
Garnish & Serving
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Core and halve the tomatoes, peel and quarter the onion, and peel the garlic cloves to ready them for roasting.
- Arrange on baking sheet: Spread the tomatoes, onion, and garlic evenly in a single layer on a baking sheet lined with parchment paper for easier cleanup.
- Drizzle and season: Drizzle the vegetables with 1/4 cup olive oil, sprinkle dried oregano, thyme, and red pepper flakes if using. Generously season with salt and black pepper to enhance flavors.
- Roast vegetables: Roast in the oven for 45-60 minutes, until the tomatoes are softened and caramelized, and the onions are tender and golden brown.
- Cool slightly: Remove the baking sheet from the oven and let the roasted vegetables cool for 10-15 minutes to handle safely.
- Transfer to blender: Carefully place the roasted vegetables into a high-speed blender, working in batches if necessary. Remove the blender lid’s center piece and cover it with a clean kitchen towel to allow steam to escape.
- Add broth: Pour in 4 cups of vegetable or chicken broth. Add more broth as needed depending on your preferred soup consistency.
- Blend until smooth: Blend the mixture until completely smooth and creamy, adjusting the thickness by adding extra broth if necessary.
- Pour into pot: Transfer the blended soup into a large pot or Dutch oven for simmering.
- Simmer soup: Bring the soup to a gentle simmer over medium heat, then lower the heat and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
- Add cream (optional): Stir in the heavy cream during the last 5 minutes of simmering to add richness and creaminess to the soup.
- Adjust seasoning: Taste the soup and adjust salt and pepper as needed to perfect the flavor.
- Ladle and garnish: Serve hot by ladling the soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil, if desired.
- Serve: Accompany the soup with crusty bread for dipping and enjoy a comforting meal.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream.
- Use vegetable broth to keep the soup vegetarian or vegan; chicken broth can add more depth for non-vegetarians.
- Roasting the vegetables brings out a deep, sweet flavor that enhances the soup’s taste.
- Adjust red pepper flakes to your spice preference or omit for a milder soup.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
