Roasted Tomato Soup

There’s something about the simplicity of roasting fresh tomatoes that makes this soup a standout comfort food.

It’s perfect for cozy nights when you want something rich, satisfying, and incredibly easy to make.

This Roasted Tomato Soup combines the deep, sweet flavors of slow-roasted tomatoes with caramelized onions and garlic, making each spoonful feel like a warm hug.

Whether you’re serving it on its own or pairing it with a hunk of crusty bread, this soup is everything you crave on a chilly day!

For Roasted Tomato Soup:

Ripe Plum Tomatoes – The base of the soup. Roasting brings out their sweetness and deep flavor.
Olive Oil – Used to toss the tomatoes for roasting and sautéing the onions and garlic.
Yellow Onions – Adds sweetness and depth when caramelized.
Garlic – Infuses the soup with rich, aromatic flavor.
Butter – Adds richness and a smooth texture to the base of the soup.
Crushed Red Pepper Flakes – For a slight kick and warmth.
Canned Whole Plum Tomatoes – Adds extra tomato richness and body to the soup.
Fresh Basil – Provides a bright, fresh herbal flavor.
Dried Thyme – Brings an earthy, savory note to balance the sweetness of the tomatoes.
Low-Sodium Chicken or Vegetable Broth – Acts as the base for the soup, adding depth and moisture.

Optional Garnishes:

Grated Parmesan – Adds a savory, cheesy touch to the top of the soup.
Fresh Basil – A fresh sprinkle to enhance the herbal flavor.

Roasted Tomato Soup

Craving a bowl of comfort that’s both rich and satisfying? This Roasted Tomato Soup is the perfect blend of sweet, caramelized onions, roasted tomatoes, and fresh basil, simmered into a velvety smooth soup.

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Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Keyword: Roasted Tomato Soup

Prep Time: 20

Cook Time: 1 40

Total Time: 2

Servings:

Notes

Ingredients:

3 lbs. ripe plum tomatoes (cut in half lengthwise)
1/4 cup + 2 tbsp olive oil (extra virgin)
2 yellow onions (chopped, about 2 cups)
5 cloves garlic (minced)
2 tbsp butter
1/4 tsp crushed red pepper flakes
1 can (28 oz) whole plum tomatoes (undrained)
2 cups fresh basil leaves (packed and chopped)
1/2 tsp dried thyme
4 cups low-sodium chicken or vegetable broth
Optional garnishes: Grated parmesan, fresh basil

Instructions:

1. Preheat and Prepare Tomatoes:

Preheat the oven to 400°F.
In a bowl, toss halved fresh tomatoes with ¼ cup olive oil, salt, and pepper.
Arrange the tomatoes in a single layer on a baking sheet.
Roast in the preheated oven for 45 minutes.

2. Sauté Aromatics:

While tomatoes are roasting, heat a large pot over medium heat.
Add 2 tbsp olive oil, butter, and red pepper flakes.
Sauté onions and garlic until onions turn translucent and begin to brown, about 10 minutes.

3. Combine Ingredients:

Add canned plum tomatoes (with juice), chopped basil, dried thyme, and chicken broth to the pot.
Once roasted tomatoes are done, add them to the pot, including any juices from the baking sheet.

4. Simmer Soup:

Bring the mixture to a boil, then reduce heat and simmer uncovered for 40 minutes.
Stir occasionally.
Taste and adjust seasoning with salt, pepper, or additional herbs if needed.

5. Puree Soup:

After simmering, use a blender or food processor to puree the soup until smooth.

6. Serve:

Serve the soup hot, garnished with optional grated parmesan and fresh basil.
Accompany with a piece of cheesy bread if desired.

Notes:

Make Ahead: This soup can be prepared a few days in advance and stored in the fridge. It often tastes even better as the flavors meld over time.
Freezing Instructions: To freeze, store the soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.

Nutrition :

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Can I use canned tomatoes instead of fresh ones?

You absolutely can! Canned whole plum tomatoes work just as well as fresh ones and are a great substitute when you’re short on time. Just make sure to pick a good-quality brand for the best flavor.

How can I make the soup creamier without using cream?

If you want a creamier texture but want to skip the cream, try adding a bit of cooked white beans or even a splash of milk. Blending the soup well also gives it a smooth, velvety texture!

Is it necessary to peel the tomatoes before roasting?

No need to peel them! The skins will roast down, and once the soup is blended, everything becomes smooth and perfect. Roasting them with the skins adds to the rich flavor!

Can I make this soup ahead of time?

Yes! This soup actually tastes even better the next day as the flavors have more time to meld together. Just store it in the fridge for up to 4 days, or freeze it for up to 3 months.

How can I adjust the thickness of the soup?

If your soup ends up a little too thick, just add more vegetable broth or water to thin it out to your liking. For a thicker texture, let it simmer a bit longer without a lid to reduce and concentrate the flavors.