Roasted Tomato Soup Recipe

Introduction

This roasted tomato soup is a comforting blend of fresh and fire-roasted tomatoes, herbs, and garlic, slow-cooked to develop deep, rich flavors. It’s perfect for cozy evenings and pairs beautifully with crusty bread or a sprinkle of parmesan cheese.

Ingredients

• 2 ½ lbs fresh tomatoes (ripe, sliced in half)
• 4 tablespoons extra virgin olive oil
• 1 tablespoon kosher salt (plus more to taste)
• 1 teaspoon freshly ground black pepper (plus more to taste)
• 2 medium onions (chopped)
• 10 cloves garlic (chopped)
• 2 cans fire roasted tomatoes (with juice, 14.5 oz each)
• 3 cups fresh basil leaves (lightly packed)
• 2 teaspoons dried oregano
• 6 cups chicken stock (substitute with vegetable stock for vegan version)
• 1-2 teaspoons sugar (depending on sweetness of tomatoes)

Instructions

1. Step 1: Preheat the oven to 400°F with the rack in the middle position. On a large rimmed sheet pan, toss the fresh tomatoes with 2 tablespoons of olive oil, kosher salt, and black pepper. Arrange them in an even layer and roast for 45-60 minutes, until the edges are nicely browned and caramelized.
2. Step 2: While the tomatoes roast, heat 2 tablespoons of olive oil in a large, heavy pot over medium heat. Add chopped onions and sauté for 1 minute until slightly softened. Add the garlic and cook for an additional minute, stirring to prevent burning.
3. Step 3: Stir in the canned fire-roasted tomatoes with their juices, fresh basil leaves, dried oregano, and chicken or vegetable stock. Mix well to combine all ingredients.
4. Step 4: Add the roasted fresh tomatoes from the oven, including any juices left on the baking sheet. Bring the soup to a low boil, then reduce the heat and simmer uncovered for 30 minutes to meld the flavors.
5. Step 5: Use an immersion blender to puree the soup to your desired texture, whether smooth or slightly chunky. Taste and stir in 1-2 teaspoons of sugar if the tomatoes need balancing. Adjust kosher salt and black pepper to your preference.
6. Step 6: Serve warm, garnished with freshly shaved parmesan cheese or additional herbs if desired. Enjoy with crusty bread for a satisfying meal.

Tips & Variations

• For a vegan version, use vegetable stock and skip the parmesan garnish.
• Adding a splash of cream or coconut milk just before serving adds richness.
• If tomatoes are not very sweet, increase the sugar slightly to balance acidity.
• Roasting the tomatoes longer will deepen their flavor but watch carefully to avoid burning.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh ones?

Yes, canned tomatoes work well if fresh tomatoes are out of season. Use high-quality fire-roasted canned tomatoes for the best flavor and consider reducing the roasting time or skipping it entirely.

How can I make the soup creamier?

You can add a splash of heavy cream, half-and-half, or coconut milk after blending to achieve a creamier texture. Alternatively, stirring in some butter at the end can also enrich the soup.

Roasted Tomato Soup Recipe

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This Roasted Tomato Soup recipe features ripe tomatoes oven-roasted to deepen their flavor, combined with sautéed onions and garlic, fire-roasted canned tomatoes, fresh basil, and herbs for a rich, comforting dish. The soup is pureed to a smooth texture and simmered to meld the flavors perfectly, making it a delicious and hearty meal option.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Fresh Ingredients

• 2 ½ lbs fresh tomatoes (ripe, sliced in half)
• 2 medium onions (chopped)
• 10 cloves garlic (chopped)
• 3 cups fresh basil leaves (lightly packed)

Pantry Ingredients

• 4 tablespoons extra virgin olive oil
• 1 tablespoon kosher salt (plus more to taste)
• 1 teaspoon freshly ground black pepper (plus more to taste)
• 2 cans fire roasted tomatoes (with juice, 14.5 oz each)
• 2 teaspoons dried oregano
• 6 cups chicken stock (substitute with vegetable stock for vegan version)
• 1–2 teaspoons sugar (depending on sweetness of tomatoes)

Instructions

1. Preheat and Roast: Preheat your oven to 400°F with the rack in the middle position. On a large rimmed sheet pan, evenly spread the fresh sliced tomatoes. Drizzle 2 tablespoons of extra virgin olive oil over them, then season with 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper. Roast the tomatoes for 45 to 60 minutes until their edges are nicely caramelized and roasted.
2. Sauté Onions and Garlic: While the tomatoes are roasting, heat 2 tablespoons of olive oil in a large heavy pot over medium heat until hot. Add the chopped onions and sauté for about 1 minute. Then add the chopped garlic and continue to sauté for another minute, releasing their fragrant aromas.
3. Add Fire-Roasted Tomatoes and Herbs: Pour in the canned fire-roasted tomatoes with their juice. Stir in the fresh basil leaves and dried oregano, mixing everything well. Then, add 6 cups of chicken stock (or vegetable stock if making the vegan version).
4. Combine Oven-Roasted Tomatoes: Carefully add the roasted fresh tomatoes from the baking sheet, including any juices that have accumulated. Stir to combine all ingredients and bring the soup to a low boil.
5. Simmer Soup: Let the soup simmer uncovered for about 30 minutes at a low boil. This allows the flavors to meld beautifully.
6. Puree the Soup: Using an immersion blender, puree the soup directly in the pot until it reaches your desired smoothness. If the tomatoes are not quite sweet enough, add 1 to 2 teaspoons of sugar to taste. Adjust seasoning further by adding additional kosher salt and freshly ground black pepper as needed.
7. Serve: Serve the soup hot, optionally garnishing with freshly shaved Parmesan cheese or additional toppings of your choice.

Notes

• You can substitute vegetable stock for chicken stock to make this recipe vegan.
• Adjust sugar quantity based on the natural sweetness of your tomatoes.
• Freshly shaved Parmesan cheese is a perfect garnish but omit it for a vegan version.
• Use an immersion blender for convenience, but a countertop blender can also be used in batches.
• Roasting tomatoes intensifies their flavor, so don’t skip this step.

Keywords: Roasted tomato soup, tomato soup recipe, roasted tomatoes, easy tomato soup, homemade tomato soup, basil tomato soup