Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 kg Fresh Tomatoes (halved); 1 medium Onion (quartered); 4–5 cloves Garlic; 1 medium Onion (quartered); Salt to taste; Black Pepper to taste; 1 tsp Dried Basil / Thyme; 2 cups Vegetable / Chicken Stock; ¼ cup Fresh Cream (optional); Fresh Basil Leaves (for garnish)

Roasted tomato soup is a warm, comforting classic that’s both simple and satisfying. The slow roasting of tomatoes brings out their natural sweetness, creating a rich, flavorful base. This soup is perfect for cozy evenings, quick family dinners, or cold nights when you want something soothing. I usually toss the tomatoes and vegetables in olive oil and let the oven do the work while I get other tasks done.

Why You Will Love This Recipe

This roasted tomato soup is packed with flavor without needing complicated steps or fancy ingredients. Roasting the tomatoes adds depth, while a few pantry staples make it easy to prepare anytime. It’s weeknight-friendly, budget-conscious, and leftovers taste even better the next day. You can blend it smooth or leave it slightly chunky for texture. This soup is freezer-friendly, making it a perfect make-ahead option, and it’s versatile enough to pair with sandwiches, bread, or a simple salad. It’s the kind of recipe you’ll save because it’s reliable, comforting, and cozy, making every meal feel satisfying.

Ingredients

Tip: Use ripe, firm tomatoes for the sweetest, most flavorful soup.

2 pounds ripe tomatoes, halved
1 medium onion, chopped
3 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried basil or 1 tablespoon fresh basil
2 cups vegetable or chicken broth
½ cup heavy cream or coconut milk (optional for creaminess)

all roasted tomato soup ingredients neatly arranged

Instructions

Step 1: Preparation
Preheat the oven to 400°F (200°C). Place halved tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat evenly.

Step 2: Main Cooking Process
Roast vegetables in the oven for 25–30 minutes until they are soft and slightly caramelized. The edges should turn lightly golden, and the kitchen will smell sweet and savory.

Step 3: Combining Ingredients
Transfer roasted tomatoes, onion, and garlic into a blender or food processor. Add basil and a little broth, blending until smooth. Pour into a medium saucepan over medium heat.

Step 4: Finishing & Final Simmer
Add remaining broth and stir gently. Simmer for 5–10 minutes to combine flavors. Stir in cream if using, adjust seasoning with salt and pepper, and serve warm.

Why This Recipe Works for Busy Days

Roasted tomato soup is simple to prep ahead. You can roast the vegetables while doing other tasks, then blend and simmer in minutes. It keeps well in the fridge and can be frozen without losing flavor. Having a batch ready makes it easy to enjoy a cozy, wholesome meal any night, even on a hectic schedule.

Tips & Tricks

Roast tomatoes until slightly caramelized. Under-roasting gives less sweetness and depth, so wait until edges are golden brown.
Peel garlic after roasting for a milder, sweeter flavor. Raw garlic can overpower the soup.
Blend carefully; start slow to avoid splashes and ensure smooth consistency without losing texture.
Adjust seasoning after simmering. Roasting concentrates flavors, so final salt and pepper tweaks bring balance.

Variations

Meaty Version
Add cooked bacon or diced cooked chicken to the soup before serving. This adds heartiness without changing the base flavor too much.

Vegetarian Option
Use vegetable broth and omit cream or substitute with coconut milk. Roasted red peppers can add extra body and sweetness.

Ingredient Swap
Use cherry tomatoes for a sweeter, more concentrated flavor. Roast in clusters with the same method for a slightly different texture.

Flavor or Herb Boost
Add a pinch of smoked paprika or a few fresh thyme sprigs during roasting. These subtle touches enhance aroma and depth without overpowering the tomatoes.

Serving Suggestions

With Grilled Cheese: Classic pairing for a cozy meal. The crunchy sandwich complements the smooth soup.
Family Bowls: Serve in warm bowls with a drizzle of cream or olive oil for presentation.
Herb Garnish: Sprinkle chopped fresh basil or parsley for a fresh, bright touch.
Simple Sides: Pair with crusty bread, crackers, or a small salad for a complete meal.

Storage Instructions

Fridge Storage: Store in an airtight container for up to 4 days. Reheat gently over medium heat.
Reheating: Stir occasionally while warming to maintain smooth consistency. Add extra broth if it thickens.
Freezing: Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead Tips: Roast tomatoes and vegetables in advance and store separately. Blend and heat when ready to serve for fresh flavor.

Recipe Timing

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Rest Time: Not applicable
Total Time: 35–40 minutes

Nutrition Information (Approximate)

Calories: 120–150 per serving
Protein: 2–4 grams
Provides vitamin C and potassium. Values may vary based on ingredients and portion sizes.

FAQs

Yes, roast and store vegetables for later blending.

Not roasting tomatoes long enough, resulting in a less sweet flavor.

Yes, but roasting fresh gives better flavor.

Reduce the broth slightly or blend less to retain thickness.

Up to 4 days in the fridge, 2 months frozen.

Conclusion

Roasted tomato soup is cozy, flavorful, and easy to make with simple ingredients. It adapts to whatever you have on hand and fits into busy days or relaxing evenings. You can blend it smooth or leave a bit chunky, adjust seasoning, and even add protein or herbs for variety. Once you make it, this roasted tomato soup becomes a reliable, comforting staple that warms both body and kitchen, making any meal feel like a little moment of home.