Easy Roasted Tomato Soup Recipe
This Easy Roasted Tomato Soup recipe is cozy, creamy, and bursting with flavor. Made with caramelized roasted tomatoes, garlic, onion, and fresh herbs, it’s a comforting homemade soup that tastes gourmet but comes together in under an hour. Perfect with grilled cheese or crusty bread.
Ingredients
- Main Ingredients:
- 2 lbs ripe tomatoes Roma, vine-ripened, or cherry
- 1 medium onion diced
- 4 garlic cloves peeled
- 2 tablespoons olive oil or melted butter
- 3–4 cups vegetable or chicken broth
- Salt and black pepper to taste
- Fresh basil or thyme for flavor
- Optional Additions:
- ½ cup heavy cream or coconut milk
- ½ teaspoon red pepper flakes or smoked paprika
- Croutons fresh herbs, or bread for serving
Instructions
- Roast Tomatoes & Veggies:
- Preheat oven to 400°F (200°C). Cut tomatoes in half or quarters. Toss with onion, garlic, olive oil, salt, and pepper. Spread on a baking sheet and roast 25–30 minutes until caramelized.
- Blend:
- Transfer roasted vegetables to a blender. Add broth gradually and blend until smooth (or use an immersion blender). For ultra-smooth soup, strain through a fine-mesh sieve.
- Simmer:
- Pour mixture into a large pot. Simmer on low 10–15 minutes, letting flavors meld. Adjust seasoning.
- Add Cream (Optional):
- Stir in cream, coconut milk, or yogurt for a richer soup. Heat gently but don’t boil.
- Serve:
- Ladle into bowls, garnish with basil, croutons, or a drizzle of olive oil. Serve with grilled cheese or bread.
Notes
- Use a mix of tomato varieties for depth (cherry = sweet, Roma = body).
- Roast garlic whole for a mellow, nutty flavor.
- For chunky soup, blend only half the tomatoes.
- Soup thickens as it simmers—adjust with more broth if needed.
- To freeze: cool, portion, and freeze up to 3 months (add cream after reheating).