Easy Homemade Roasted Tomato Soup

Short Description

This easy homemade roasted tomato soup is rich, creamy, and full of deep, smoky flavors. Made with simple ingredients and roasted to perfection, it’s the ultimate comfort food for any time of the year.

Why You’ll Love This Recipe

• Simple Ingredients: Uses fresh tomatoes and pantry staples.
• Rich and Flavorful: Roasting the tomatoes enhances their natural sweetness.
• Healthy and Nutritious: Packed with vitamins and antioxidants.
• Versatile: Enjoy on its own or with grilled cheese for a classic pairing.
• Make-Ahead Friendly: Stores well and tastes even better the next day.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh tomatoes (Roma, cherry, or vine-ripened)
• Onion, chopped
• Garlic cloves, peeled
• Olive oil
• Vegetable broth or chicken broth
• Heavy cream (optional, for creaminess)
• Basil leaves, fresh
• Salt and pepper
• Red pepper flakes (optional, for heat)
• Parmesan cheese (for garnish)

Directions

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Roast the vegetables: Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until caramelized.
3. Blend the soup: Transfer the roasted vegetables to a blender. Add broth and blend until smooth.
4. Simmer: Pour the blended mixture into a pot and bring to a gentle simmer for 10 minutes.
5. Add finishing touches: Stir in fresh basil and heavy cream (if using). Adjust seasoning as needed.
6. Serve: Garnish with Parmesan cheese and additional basil. Enjoy hot with crusty bread or grilled cheese.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Dairy-Free: Use coconut milk instead of heavy cream.
• Spicy Kick: Add extra red pepper flakes or a dash of hot sauce.
• Roasted Red Pepper Version: Add roasted red bell peppers for extra depth of flavor.
• Protein Boost: Stir in cooked shredded chicken or white beans.
• Chunky Style: Blend only half of the soup for a textured finish.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm on the stove over medium heat or microwave in short intervals until heated through.

FAQs

Can I use canned tomatoes instead of fresh?

Yes! Use high-quality canned tomatoes and reduce the roasting time.

What can I serve with this soup?

Grilled cheese, garlic bread, or a fresh green salad pair perfectly.

How do I make this soup creamier?

Add more heavy cream or blend in a little Greek yogurt for extra richness.

Can I use an immersion blender?

Yes! Blend the soup directly in the pot using an immersion blender for easy cleanup.

Can I make this soup vegan?

Absolutely! Use vegetable broth and omit the cream or substitute it with plant-based alternatives.

Is this soup gluten-free?

Yes, as long as no gluten-containing ingredients are added.

Can I add other vegetables?

Definitely! Carrots, bell peppers, or zucchini make great additions.

How can I thicken the soup?

Let it simmer longer to reduce or stir in a little tomato paste.

Can I make this soup ahead of time?

Yes! It tastes even better the next day as the flavors meld together.

What’s the best way to store leftovers?

Keep in an airtight container in the fridge or freeze for later use.

Conclusion

This easy homemade roasted tomato soup is a comforting and delicious meal perfect for any occasion. Whether served as a cozy dinner or a quick lunch, it’s sure to become a family favorite. Enjoy with your favorite sides and savor the deep, rich flavors of this homemade classic!

Print