Savor the deep, caramelized flavor of slow-roasted tomatoes blended into a velvety soup—comforting, rich, and impossibly delicious.
🫶 Introduction: A Bowl of Comfort You’ll Crave
There’s something magical about a bowl of roasted tomato soup—it’s familiar, yet elevated. As the tomatoes roast, their natural sugars intensify, creating a depth of flavor you just can’t get from a can. The scent of garlic and herbs fills the kitchen, and with every spoonful, you’re wrapped in warmth.
For me, this soup is nostalgia. It brings me back to childhood snow days, when grilled cheese sandwiches sizzled on the stove and a steaming bowl of tomato soup made everything feel right in the world. Now, with the addition of roasting and just the right seasonings, it’s a grown-up version of a timeless favorite.
🛒 Key Ingredients (and Why They Matter)
Roma Tomatoes
These firm, meaty tomatoes roast beautifully. They concentrate in flavor, delivering a naturally sweet, rich base for the soup.
Garlic
Roasted alongside the tomatoes, garlic brings subtle nuttiness and complexity. It softens and sweetens as it roasts—no harsh bite here.
Yellow Onion
Onions provide an aromatic base and slightly sweet background flavor that balances the acidity of the tomatoes.
Olive Oil
A good drizzle before roasting brings out the best in both tomatoes and garlic. It also helps the soup blend into a smooth, luxurious consistency.
Vegetable Broth
Keeps it vegetarian and light, but still full of savory depth. You can sub in chicken broth if desired for more body.
Fresh Basil
Tossed in right before blending, basil adds brightness and a burst of herbal flavor that complements the roasted richness.
Heavy Cream (Optional)
For a creamy finish, a splash of cream makes this soup ultra-silky and decadent.
👩🍳 Step-by-Step Instructions
Step 1: Roast the Tomatoes and Garlic
Preheat your oven to 425°F (220°C). Halve your tomatoes and place them cut-side up on a baking sheet with garlic cloves and onion slices. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 35–40 minutes, until slightly charred and tender.
Step 2: Transfer to a Blender
Let the vegetables cool slightly, then transfer them (and all the juices!) into a high-powered blender or food processor. Add the fresh basil and blend until smooth.
Step 3: Simmer with Broth
Pour the mixture into a large pot over medium heat. Add the vegetable broth and bring to a gentle simmer. Taste and adjust seasoning with more salt or pepper if needed.
Step 4: Optional Creamy Finish
For a luxurious texture, stir in ¼ cup of heavy cream or full-fat coconut milk just before serving. Simmer for another 5 minutes to warm through.
Step 5: Blend Again (If Needed)
If you want a silkier soup, use an immersion blender right in the pot for extra smoothness.
🥖 Serving Suggestions
Serve your roasted tomato soup in wide bowls with a swirl of cream and a few basil leaves for garnish.
Perfect pairings:
- Crunchy grilled cheese (classic combo!)
- Crusty sourdough or garlic bread
- A fresh arugula or Caesar salad on the side
For texture, top with crispy croutons, shaved parmesan, or even a handful of roasted chickpeas.
🧊 Storage & Reheating Tips
Refrigeration:
Let the soup cool completely, then store it in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Freezing:
Roasted tomato soup freezes beautifully. Pour cooled soup into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.
Reheating Tip:
If frozen, add a splash of broth or cream while reheating to revive the smooth texture.
💭 Final Thought
This roasted tomato soup is more than just a cold-weather comfort food—it’s a celebration of simple ingredients made extraordinary through technique. Whether you’re dipping a golden grilled cheese or savoring it solo, each bite is cozy, rich, and soul-warming.
Have you tried it yet? Share your twist—maybe with smoked paprika or roasted red peppers—and let the soup season begin!
Print
Roasted Tomato Soup: A Cozy Classic with a Bold, Smoky Twist
- Total Time: 50 minutes
- Yield: 4 servings
Description
A rich, comforting soup made from oven-roasted tomatoes, garlic, and herbs. Smooth, cozy, and
perfect with grilled cheese.
Ingredients
– 2 lbs Roma tomatoes, halved
– 6 garlic cloves, unpeeled
– 1 large yellow onion, sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– 2 cups vegetable broth
– 1/4 cup fresh basil leaves
– 1/4 cup heavy cream (optional)
Instructions
1. Preheat oven to 425°F (220°C). Arrange tomatoes, garlic, and onions on a baking sheet. Drizzle
with olive oil, season with salt and pepper. Roast for 35-40 minutes.
2. Let vegetables cool slightly. Peel garlic, then transfer all roasted items and juices to a blender.
Add basil and blend until smooth.
3. Pour mixture into a large pot, add vegetable broth, and simmer over medium heat for 10 minutes.
Adjust seasoning as needed.
4. Optional: Stir in heavy cream for a creamier texture and simmer another 5 minutes.
5. Serve hot with fresh basil, a swirl of cream, and crusty bread or grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 180 kcal
- Carbohydrates: 16g
- Protein: 3g
❓ FAQ Section
Can I use canned tomatoes?
Yes! For a shortcut, use fire-roasted canned tomatoes and sauté garlic and onion before blending.
Is it vegan?
Without the cream, yes. Just be sure to use vegetable broth and finish with plant-based cream if desired.
How can I make it spicy?
Add a pinch of red pepper flakes during roasting, or blend in a roasted chili pepper.
What’s the best tomato for soup?
Roma, plum, or vine-ripened tomatoes work best—they’re meaty and less watery than beefsteak varieties.