There’s something undeniably comforting about a warm bowl of tomato soup, especially on a chilly day or when you’re looking for a cozy, easy-to-make dish. But have you ever tried roasted tomato soup? This simple twist on the classic brings out the rich, caramelized flavors of fresh tomatoes in a way that’s hard to beat. Roasting the tomatoes before blending them into a smooth soup adds a depth of flavor that’s vibrant, tangy, and utterly satisfying.
Roasted tomato soup is incredibly easy to prepare, making it a perfect weeknight dinner, but it’s also a showstopper for those special, laid-back gatherings where you want to impress your guests without breaking a sweat. The magic lies in the ingredients you use, the balance of flavors, and a few pro tips that take this dish from basic to brilliant.
Let’s walk through a straightforward recipe that’s packed with flavor and will leave your kitchen smelling amazing. Grab your apron, and let’s dive into making the ultimate roasted tomato soup.
Easy Roasted Tomato Soup Recipe
If you’re short on time but still want to create a deeply flavorful and hearty soup, this is the perfect recipe for you. You don’t need to be a culinary expert to make a fantastic bowl of tomato soup that feels like it’s been simmering for hours. Here’s how to bring that to life in your kitchen:
Ingredients Needed
For this roasted tomato soup, you’ll need:
- Roma tomatoes (or any ripe tomatoes you prefer): These are the star of the show. The more ripe, the better.
- Garlic cloves: Roasting garlic along with the tomatoes imparts a smoky, mellow flavor.
- Yellow onion: Sweet onions add a subtle balance of sweetness.
- Olive oil: For roasting the tomatoes and veggies, it helps them crisp up and adds richness.
- Vegetable broth: A rich, savory base to bring everything together.
- Balsamic vinegar: This adds a little tang and sweetness to round out the flavors.
- Herbs (basil, thyme, oregano): Fresh or dried herbs enhance the natural flavors of the tomatoes.
- Salt & pepper: Essential for seasoning and balancing the soup’s profile.
- Heavy cream (optional): If you want to take this soup over the top, a splash of cream makes it extra velvety.
Cooking Instructions
- Preheat your oven: Set it to 400°F (200°C). This will get the tomatoes and garlic ready to roast.
- Prepare the tomatoes: Cut the tomatoes in half and place them on a baking sheet, cut side up. If you’re using Roma tomatoes, they’ll hold their shape better, but any juicy tomato works well.
- Season the veggies: Peel the garlic cloves, leaving them whole. Add them to the baking sheet with the tomatoes. Drizzle with olive oil, and season with salt, pepper, and your choice of dried herbs.
- Roast away: Slide the baking sheet into the oven and let the tomatoes roast for about 25-30 minutes, or until the tomatoes are soft and caramelized at the edges. The garlic should be tender and slightly golden.
- Sauté the onions: While your tomatoes are roasting, chop the onion. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent-around 5-7 minutes.
- Blend the soup: Once the tomatoes are roasted, remove them from the oven. Carefully scoop the roasted tomatoes and garlic into the pot with the onions. Pour in the vegetable broth and bring to a simmer. Let it cook for an additional 10 minutes.
- Purée the soup: Use an immersion blender or transfer the soup to a regular blender to purée it until smooth and creamy. If you like your soup on the thinner side, add a bit more broth.
- Finish with balsamic vinegar: Add a splash of balsamic vinegar to give the soup a lovely balance of sweet and tangy. Taste and adjust the seasoning with more salt, pepper, or herbs as desired.
- Cream it up (optional): For a rich, silky texture, stir in a little heavy cream just before serving. You can also garnish with fresh basil or a dollop of cream for extra flair.
Ingredient Insights
- Roma Tomatoes: These tomatoes have a dense, meaty texture and less water, making them ideal for roasting. The concentration of flavor that develops when they caramelize in the oven makes all the difference in this soup.
- Garlic: Roasting garlic transforms it from pungent and sharp to sweet and mellow. It contributes a deep, savory flavor that elevates the overall profile of the soup.
- Balsamic Vinegar: The vinegar adds a surprising complexity, balancing the natural sweetness of the tomatoes and cutting through the richness of the olive oil. If you prefer a more subtle tang, you can use red wine vinegar or leave it out entirely.
- Herbs: The combination of basil, thyme, and oregano works wonderfully with the roasted tomatoes, enhancing their natural umami notes. Fresh herbs are preferred, but dried will also work.
Expert Tips
- Roast the tomatoes until they’re caramelized: Don’t rush the roasting process. Let the tomatoes develop those sweet, rich flavors in the oven by allowing them to get slightly charred. This will give the soup that extra depth.
- Use a blender for a silky texture: For an ultra-smooth soup, use an immersion blender or a regular blender. The smooth texture is what makes the soup feel like it was crafted with care, even if it’s quick to make.
- Adjust the consistency: If the soup is too thick for your liking, simply add more vegetable broth to loosen it up.
- Add a pinch of sugar if your tomatoes are too acidic: Depending on the variety of tomato and the season, some can have a tangier flavor than others. A small pinch of sugar can help balance it out.
Recipe Variations
- Roasted Tomato Basil Soup: Add a handful of fresh basil leaves when blending the soup for a more herbaceous, aromatic flavor. You can also use the basil as a garnish on top.
- Spicy Roasted Tomato Soup: If you like a bit of heat, toss in a few red pepper flakes or a chopped jalapeño with the tomatoes before roasting. You could also blend in a bit of chipotle for a smoky heat.
- Cheesy Roasted Tomato Soup: Stir in some grated Parmesan or sharp cheddar cheese after blending the soup for a creamy, cheesy twist. For an extra indulgent option, melt mozzarella cheese on top and broil until golden.
- Vegan Roasted Tomato Soup: Simply skip the heavy cream and use a plant-based alternative, like coconut cream or almond milk, for a dairy-free version of this soup. The richness of the roasted tomatoes will still shine through.
Final Words
Roasted tomato soup is one of those recipes that feels both sophisticated and homey at the same time. It’s an easy dish to pull together that impresses with its deep flavors and comforting texture. Whether you serve it alongside a grilled cheese sandwich for a classic pairing or enjoy it on its own with a dollop of cream, this soup is bound to become a favorite in your culinary rotation.
The best part? You can make a big batch and freeze the leftovers for a quick, comforting meal whenever you need it.