This roasted tomato soup is warm and comforting, bursting with the flavors of sweet tomatoes and herbs. Perfect for chilly days, it’s like a hug in a bowl!
Making this soup is a breeze! I love how easy it is to blend roasted tomatoes with some broth and spices. Pair it with a grilled cheese sandwich for the ultimate combo!
Key Ingredients & Substitutions
Tomatoes: Ripe tomatoes are crucial for flavor. I love using Roma or vine-ripened tomatoes because they have a rich taste. If these aren’t available, try using canned tomatoes or cherry tomatoes as a substitute for a slightly different flavor.
Onion: A large onion adds sweetness and depth. If you’re short on onions, shallots or leeks work well too! They’ll give a milder taste, which can be delightful.
Garlic: Fresh garlic is key for a nice aromatic kick. If you don’t have fresh garlic, garlic powder (1 teaspoon for every clove) can be used, though the flavor will be less vibrant.
Broth: Vegetable broth keeps it plant-based, but chicken broth can add extra richness if you prefer. Homemade broth is even better when you have it!
Cream: Heavy cream makes the soup rich and luxurious. You can use coconut cream for a dairy-free option, or skip the cream altogether for a lighter soup.
How Do I Get the Best Flavor from Roasting Tomatoes?
Roasting your tomatoes, garlic, and onion brings out their natural sweetness and adds a deeper flavor to the soup. Here are a few tricks to perfect it:
- Spread tomatoes, onions, and garlic on a baking sheet. Make sure they’re in a single layer; overcrowding will steam them instead of roasting.
- Drizzle olive oil generously; it helps with the caramelization. A sprinkle of salt and pepper enhances the flavors.
- Let them roast until they have nice charred edges—this usually takes about 35-40 minutes. This step is crucial for flavorful soup!
Once they’ve roasted, don’t forget to peel the garlic if needed. This will ensure no bitter skins end up in your soup. Enjoy the warm, comforting flavors that fill your kitchen!
Delicious Roasted Tomato Soup
Ingredients You’ll Need:
For the Soup:
- 3 pounds ripe tomatoes (Roma or vine-ripened), halved
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sugar (optional, to balance acidity)
- 2 cups vegetable broth (or chicken broth)
For Garnish:
- 1/4 cup heavy cream or coconut cream (optional)
- Fresh basil leaves
- Fresh thyme sprigs
- Croutons, for serving
How Much Time Will You Need?
The total time for this recipe is about 1 hour. This includes around 10-15 minutes for prep and 35-40 minutes for roasting the vegetables. You’ll have another 10-15 minutes for simmering and blending. Perfect for a cozy evening or a comforting lunch!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This step is crucial for roasting the vegetables to perfection!
2. Prepare the Vegetables:
On a large baking sheet, arrange the halved tomatoes, chopped onion, and whole garlic cloves. Drizzle everything with olive oil and season with salt and pepper. Give it a gentle toss to coat all the vegetables evenly.
3. Roast the Vegetables:
Place the baking sheet in the oven and roast the vegetables for about 35-40 minutes. You want them to become tender and start to caramelize; this enhances their natural sweetness, adding depth to your soup.
4. Combine in a Pot:
Once roasted, take the baking sheet out of the oven. If the garlic skins have loosened, peel them off. In a large pot, add the roasted tomatoes, onions, and garlic. Pour in the vegetable broth.
5. Simmer:
Heat the pot on medium, letting the mixture simmer for 10-15 minutes. This allows all those delicious flavors to meld together beautifully. If your tomatoes taste a bit acidic, sprinkle in the sugar as needed.
6. Blend Until Smooth:
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, transfer the mixture in batches to a countertop blender. Be careful, as it can be hot!
7. Final Touches:
Taste your soup and adjust the seasoning with salt and pepper as necessary. If you want a creamier texture, swirl in a tablespoon of heavy cream or coconut cream into each bowl.
8. Serve and Enjoy:
Ladle the soup into warm bowls. Garnish with fresh basil leaves, thyme sprigs, and croutons for extra crunch. Serve the soup warm and enjoy the comforting flavors!
This roasted tomato soup is perfect for dipping bread or enjoying with a side salad. It’s not just tasty but also makes your kitchen smell wonderful while cooking!
What Can I Substitute for Fresh Tomatoes?
If you don’t have fresh tomatoes, you can use canned roasted tomatoes or even tomato puree. About 2-3 cups of canned tomatoes will work well in this recipe. Just adjust the liquid ingredients accordingly, as canned tomatoes often have added juice.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. To reheat, thaw overnight in the fridge and warm up on the stove.
What’s the Best Way to Serve Roasted Tomato Soup?
Roasted tomato soup pairs wonderfully with grilled cheese sandwiches or crusty bread for dipping. You can also add a sprinkle of Parmesan cheese or a drizzle of balsamic glaze for an extra flavor boost!
