If you’re craving something comforting yet bursting with fresh, vibrant flavor, you’re going to love this Easy Roasted Tomato Soup Recipe. It’s a cozy bowl filled with the deep, caramelized sweetness of roasted tomatoes, layered with aromatic garlic and herbs, all blended into a luscious, creamy soup. Perfect for chilly evenings or when you just want a hug in a bowl, this recipe transforms simple ingredients into something truly special that will have you coming back for seconds.
Ingredients You’ll Need
These ingredients keep the recipe straightforward and approachable, while each one brings a vital element to the soup’s flavor, texture, and richness. From the juicy tomatoes that form the base, to the fragrant basil that adds brightness, every component works together harmoniously.
- 4 pounds Campari tomatoes: Their natural sweetness and juiciness make them ideal for roasting and blending.
- 3 tablespoons olive oil: Helps roast the vegetables evenly and add a subtle, fruity richness.
- 1 large onion: Adds depth and sweetness once roasted.
- 12 cloves garlic: Roasting mellows their sharpness into a creamy, mellow flavor.
- 1 tablespoon kosher salt: Enhances all the flavors beautifully—adjust as needed.
- 1 tablespoon oregano: Brings a lovely earthiness that complements the tomatoes perfectly.
- 1 teaspoon smoked paprika: Adds a subtle smokiness for an extra layer of complexity.
- 1 cup vegetable broth: Provides a light base and thins the soup to the perfect consistency.
- ¼ cup heavy cream: Makes the soup irresistibly creamy and smooth.
- ½ cup fresh basil: Adds a fresh herbal note that brightens every spoonful.
How to Make Easy Roasted Tomato Soup Recipe
Step 1: Roast the Vegetables
Start by heating your oven to 450°F so it’s ready to go once everything is prepped. Cut the tomatoes in half to speed up roasting, and add them to a large casserole or deep baking dish along with the onion pieces and garlic cloves. It’s important to halve or quarter the garlic if the cloves are large, so they roast evenly and soften beautifully. Drizzle the olive oil over all the veggies, then sprinkle on kosher salt, oregano, and smoked paprika. Give everything a gentle toss to coat. Roast for 30 to 40 minutes, making sure to toss halfway through so each piece caramelizes and softens perfectly.
Step 2: Blend the Soup
Once your vibrant veggies are roasted and smelling incredible, transfer them with all their flavorful juices into a pot. Add the fresh basil leaves for an aromatic lift. Using an immersion blender, blend everything until silky smooth. If you don’t have an immersion blender, a regular blender works just as well—just blend in batches carefully. After blending, stir in the vegetable broth and heavy cream to bring the soup to the perfect creamy consistency.
Step 3: Season to Taste and Serve
Now comes the fun part: tasting and adjusting. The slow-roasted tomatoes pack plenty of natural sweetness and depth, but everyone’s palate is different. Add more salt if needed, and if you find the soup a bit too acidic, a small spoonful of sugar helps balance those bright tomato flavors without overpowering them. Ladle your gorgeous soup into bowls and garnish with extra chopped basil for a fresh, colorful finish.
How to Serve Easy Roasted Tomato Soup Recipe
Garnishes
Simple garnishes elevate this soup beautifully. Think fresh basil to add a bright herbal note, a swirl of heavy cream for creaminess, or a sprinkle of cracked black pepper for a tiny spice kick. If you want to get a little fancy, toasted croutons or a few shavings of parmesan add a wonderful crunch and complexity.
Side Dishes
This Easy Roasted Tomato Soup Recipe pairs wonderfully with grilled cheese sandwiches—classic comfort food magic. Crisp side salads with tangy vinaigrette help cut through the richness and add freshness. Garlic bread or even a crusty baguette are perfect for dipping into this velvety soup.
Creative Ways to Present
For an inviting presentation, serve the soup in rustic bowls and drizzle a bit of basil-infused oil or chili oil over the surface. Layer the bowl with a cheese toastie on the side, or serve the soup as a shot glass appetizer with herb crostini bites at your next gathering. The bright red soup against garnishes like basil or cream makes for a picture-perfect dish every time.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to three days. Store it in an airtight container to preserve the fresh flavors and creamy texture. Give it a good stir before reheating since the ingredients can settle.
Freezing
If you want to freeze the soup, let it cool completely before transferring it to freezer-safe containers. Freeze in portions for easy thawing. It will maintain its delicious flavor for up to three months. Just avoid freezing with heavy cream already added; add cream fresh when reheating for best texture.
Reheating
When reheating your leftover or thawed soup, warm it gently over medium-low heat on the stove, stirring occasionally. Add a splash more broth or cream if it feels too thick. Avoid boiling to keep the smooth, fresh flavors intact.
FAQs
Can I use canned tomatoes instead of fresh for this Easy Roasted Tomato Soup Recipe?
While fresh tomatoes give the best bright and sweet flavor, you can use high-quality canned tomatoes in a pinch. Just roast canned tomatoes with onions and garlic for depth, but fresh will always yield the most vibrant soup.
Is it possible to make this soup vegan?
Absolutely! To keep it vegan, swap the heavy cream for coconut milk or a plant-based cream. Use vegetable broth to keep all the flavors plant-friendly and just as delicious.
Can I make this recipe spicier?
Yes! Add a pinch of red chili flakes or a small diced chili when roasting the veggies, or sprinkle some cayenne pepper when seasoning. The smoked paprika also adds mild warmth that complements the tomatoes well.
How can I make this soup thicker?
To thicken your soup, roast tomatoes and onions a little longer for extra caramelization, or reduce the broth slightly while heating. Adding a small potato to roast and blend will also boost body and creaminess naturally.
What’s the best way to reheat without losing flavor?
Reheat gently on the stove over low heat, stirring frequently to warm evenly. Avoid microwaving too long as it can dull the fresh flavors and change the texture.
Final Thoughts
This Easy Roasted Tomato Soup Recipe is one of those dishes you’ll want to keep in your repertoire for its simplicity and incredible flavor. It’s truly a celebration of roasted tomatoes in their finest form, and the warm, velvety results make every spoonful feel like a tiny moment of joy. Next time you want something cozy, comforting, and downright delicious, give this soup a try—you’ll wonder how you ever lived without it!
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Easy Roasted Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 to 40 minutes
- Total Time: 40 to 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This easy roasted tomato soup combines the rich flavors of caramelized tomatoes, roasted garlic, and aromatic herbs into a creamy and comforting dish. Roasting the vegetables intensifies their natural sweetness, making this soup perfect for a cozy meal that’s quick to prepare and deeply satisfying. Served with fresh basil and a splash of cream, it’s a delicious way to enjoy a classic soup with a gourmet twist.
Ingredients
Vegetables
- 4 pounds Campari tomatoes (or tomatoes on the vine), halved
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered if large
Seasonings & Oil
- 3 tablespoons olive oil
- 1 tablespoon kosher salt (or more to taste)
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
Liquids & Garnishes
- 1 cup vegetable broth (or chicken stock)
- ¼ cup heavy cream (plus more for serving)
- ½ cup fresh basil, loosely packed (plus more for serving)
Instructions
- Roast the veggies: Preheat your oven to 450°F (230°C). Prepare the tomatoes by cutting them in half. Place the tomatoes, onion pieces, and garlic cloves in a large casserole or deep baking dish. Drizzle with olive oil and sprinkle with kosher salt, oregano, and smoked paprika. Toss everything well to coat evenly.
- Bake the vegetables: Roast the mixture in the oven for 30 to 40 minutes. Halfway through, stir or toss the vegetables to ensure even roasting. The tomatoes should be soft and caramelized when done.
- Blend the soup base: Transfer the roasted vegetables and their juices into a large pot. Add the fresh basil. Using an immersion blender, puree the mixture until smooth. Alternatively, carefully transfer the mixture in batches to a blender and blend until completely smooth.
- Add broth and cream: Pour in the vegetable broth and heavy cream. Stir thoroughly to combine all the ingredients into a rich and creamy soup.
- Season to taste: Taste the soup and adjust seasoning with salt as needed. If the soup tastes too acidic, add a spoonful of sugar to balance the flavors.
- Serve: Ladle the soup into bowls. Garnish with chopped fresh basil and a drizzle of heavy cream if desired. This soup pairs wonderfully with grilled cheese sandwiches or a fresh salad for a complete meal. Enjoy!
Notes
- Use Campari tomatoes or tomatoes on the vine for natural sweetness and good roasting results.
- Cut garlic cloves smaller if large to ensure they cook fully during roasting.
- Smoked paprika adds a subtle depth and smoky flavor to the soup but can be omitted if preferred.
- For a vegan version, substitute heavy cream with coconut cream or omit entirely.
- Adjust the amount of broth to achieve your preferred soup consistency.
- Add a small spoonful of sugar if the soup tastes overly acidic, typical with roasted tomatoes.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be reheated gently on the stovetop or in the microwave before serving.
