Name: Easy Roasted Tomato Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds ripe tomatoes, halved; 1 medium onion, quartered; 4 cloves garlic, peeled; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes (optional); 1 teaspoon sugar (if needed); 1 tablespoon tomato paste; 2 cups vegetable broth; 1/2 cup heavy cream (optional); Fresh basil leaves

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If you’re searching for a cozy, vibrant meal to brighten up any day, look no further than Easy Roasted Tomato Soup. This recipe captures the essence of sweet, ripe tomatoes—made even richer by roasting—then blends them with aromatic garlic and onion for a velvety bowl of comfort. Finished with a splash of cream and a shower of fresh basil, it’s a heartwarming dish that’s always a hit, whether you’re curled up solo or feeding a hungry crowd.

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Ingredients You’ll Need

Gathering the ingredients for Easy Roasted Tomato Soup couldn’t be simpler, and each one plays a starring role in achieving deep flavor and inviting color. From the juicy tomatoes to the aromatic onion and garlic, every component is chosen for maximum taste and comfort in every spoonful.

Ripe tomatoes: The heart of the soup, providing sweetness, acidity, and gorgeous color; roasting brings out their natural sugars.
Onion: Adds depth and a gentle savory note that balances the tomatoes perfectly.
Garlic: Roasting mellows its bite, infusing the soup with a rich, aromatic backbone.
Olive oil: Helps the veggies caramelize in the oven and adds a subtle fruitiness.
Salt: Essential for enhancing all the natural flavors and bringing everything into harmony.
Black pepper: Lends a gentle warmth and rounds out the soup’s flavor profile.
Red pepper flakes (optional): For those who love a little kick, this adds gentle heat.
Vegetable broth: Provides body and depth while keeping the soup vegetarian-friendly.
Heavy cream (optional): Swirls in extra silkiness and richness, but can be skipped or swapped for a dairy-free option.
Tomato paste: Intensifies the tomato flavor for a bold, satisfying taste.
Sugar (if needed): Just a pinch can balance acidity if your tomatoes are extra tangy.
Fresh basil leaves: The classic garnish, adding a burst of freshness and color to every bowl.

How to Make Easy Roasted Tomato Soup

Step 1: Prep and Roast the Vegetables

Start by preheating your oven to 400°F. Spread the halved tomatoes, quartered onion, and peeled garlic cloves in a single layer on a large baking sheet. Drizzle everything generously with olive oil and sprinkle with salt, black pepper, and red pepper flakes if you like a touch of heat. Toss the veggies to make sure they’re well coated, then pop the tray in the oven. Roasting for 35 to 40 minutes caramelizes the tomatoes and onion, creating a beautiful, concentrated flavor that’s the secret to this soup’s unforgettable taste.

Step 2: Blend Until Smooth

Once your veggies are roasted and smelling incredible, let them cool for a few minutes to make blending safer and easier. Scrape everything—including all those delicious juices—into a blender. Add the vegetable broth and tomato paste, then blend until the soup is completely silky. If you prefer a thinner soup, you can add a splash more broth. This step transforms the roasted veggies into a creamy, cohesive base that’s ready for simmering.

Step 3: Simmer and Season

Pour the blended soup into a large pot set over medium heat. Stir in the heavy cream if you’re using it, then taste and adjust the seasoning. If your tomatoes are especially tart, a teaspoon of sugar can mellow things out. Let the soup gently simmer for 5 to 10 minutes, giving the flavors time to meld and intensify. The aroma will fill your kitchen and you’ll know you’re almost there!

Step 4: Serve with Fresh Basil

Ladle the hot soup into bowls and finish each serving with a sprinkle of fresh basil leaves. The bright green basil not only looks gorgeous but adds a fragrant freshness that lifts every spoonful. Now, all that’s left is to dig in and enjoy the fruits of your (very minimal) labor!

How to Serve Easy Roasted Tomato Soup

Garnishes

Garnishing is where you can really have fun with your Easy Roasted Tomato Soup. A generous handful of torn fresh basil is classic, but you can also drizzle with a swirl of extra cream, a sprinkle of cracked black pepper, or even crunchy homemade croutons for a little texture. For a dairy-free treat, try a drizzle of olive oil and some toasted pumpkin seeds.

Side Dishes

This soup practically begs to be paired with something to dip! A gooey grilled cheese sandwich is the obvious soulmate, but thick slices of crusty bread or a warm baguette are just as lovely. For something lighter, a green salad tossed with vinaigrette works beautifully to balance the soup’s richness.

Creative Ways to Present

For a special touch, serve the Easy Roasted Tomato Soup in small mugs or espresso cups as an appetizer at your next dinner party. You can also pour the soup into a hollowed-out bread bowl for a rustic, show-stopping presentation. If you’re entertaining kids, let them add their own toppings—shredded cheese, goldfish crackers, or even a dollop of pesto—for a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Roasted Tomato Soup keeps beautifully in the fridge. Simply allow the soup to cool completely, then transfer to an airtight container. It will stay fresh for up to 4 days, making it perfect for quick lunches or no-fuss dinners throughout the week.

Freezing

This soup is a freezer superstar! To freeze, let it cool, then portion into freezer-safe containers or zip-top bags, leaving a little room for expansion. It will keep for up to 3 months. If you’ve added cream, it may separate a bit when thawed, but a good stir while reheating will bring it back together.

Reheating

To reheat, simply pour the soup into a saucepan and warm over medium heat, stirring occasionally, until hot. If reheating from frozen, thaw overnight in the fridge or gently warm straight from the freezer on the stovetop over low heat. Add a splash of broth or water if the soup has thickened too much in storage.

FAQs

Can I make Easy Roasted Tomato Soup dairy-free?

Absolutely! Just skip the heavy cream or swap it for coconut milk or any plant-based cream you love. The soup will still be incredibly smooth and full of flavor.

What kind of tomatoes work best?

Ripe, in-season tomatoes are ideal for Easy Roasted Tomato Soup. Roma, vine-ripened, or heirloom varieties all work well. In a pinch, you can use cherry tomatoes for extra sweetness, or mix and match what you have on hand.

Is it okay to use an immersion blender instead of a regular blender?

Yes, an immersion blender works great! Just blend the soup directly in the pot after roasting and adding the broth. This saves on cleanup and still results in a beautifully smooth texture.

Can I add other vegetables to the soup?

Definitely—feel free to toss in a red bell pepper or a carrot alongside the tomatoes for a twist. Just keep in mind these will add their own subtle flavors and sweetness to the final result.

How can I make the soup even more flavorful?

Try adding a handful of fresh basil to the blender with the roasted vegetables, or toss in a pinch of smoked paprika for depth. Roasting the vegetables really amps up the flavors, but fresh herbs and spices let you make it your own!

Final Thoughts

If you’ve never made homemade tomato soup before, Easy Roasted Tomato Soup is the perfect place to start. It’s warm, comforting, and surprisingly simple to whip up, with flavors that taste like pure sunshine in a bowl. Give it a try and see how quickly it becomes a staple in your kitchen—I promise, your taste buds (and anyone you share it with) will thank you!

Easy Roasted Tomato Soup Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Easy Roasted Tomato Soup is a comforting and flavorful homemade soup featuring roasted ripe tomatoes, onions, and garlic. Enhanced with a touch of cream and fresh basil, it’s simple to prepare and perfect for a cozy meal.

Ingredients

Scale

Vegetables

2 pounds ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, peeled

Seasonings & Oils

2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 teaspoon sugar (if needed)
1 tablespoon tomato paste

Liquids

2 cups vegetable broth
1/2 cup heavy cream (optional)

Garnish

Fresh basil leaves

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Instructions

Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, quartered onion, and peeled garlic cloves evenly on a large baking sheet.
Season and Roast: Drizzle the vegetables with olive oil and sprinkle with salt, black pepper, and red pepper flakes if using. Toss to coat all vegetables evenly. Roast for 35 to 40 minutes until the tomatoes are soft and caramelized.
Blend the Soup: Remove the roasted vegetables from the oven and allow them to cool slightly. Transfer them along with any juices into a blender. Add the vegetable broth and tomato paste, then blend until smooth. Add more broth if you prefer a thinner soup.
Simmer and Season: Pour the blended mixture into a large pot. Bring it to a simmer over medium heat. Stir in the heavy cream if desired, and adjust seasoning with additional salt, pepper, or a pinch of sugar to balance acidity. Simmer for 5 to 10 minutes.
Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves. Enjoy with grilled cheese or crusty bread if desired.