There’s something truly irresistible about a bowl of roast tomato soup that feels like a warm hug on a chilly day. When those ripe tomatoes hit the high heat of the oven, their natural sugars caramelize, creating layers of sweetness and depth that you simply can’t get from raw tomatoes alone. As the tomatoes soften and the edges char, they release juices that mingle with the earthy aroma of garlic and the gentle spice of freshly ground pepper. This recipe really brings out the best in each ingredient, turning simple produce into a soul-soothing, vibrant dish that practically glows with color.
You’ll love how accessible this recipe is, even if you’re a kitchen novice. With just a handful of fresh ingredients and minimal prep time, you can whisk together something that tastes like it simmered all day. It’s perfect for lunch, dinner, or even as an appetizer before your main course. The recipe takes about 15 minutes to prepare, roasts in 40 minutes, and then rests for another 10 minutes—plenty of time to set the table and pour a glass of wine. At around 250 calories per serving, it’s a lighter comfort-food option that still feels indulgent. If you’ve ever wanted to experiment with heirloom tomatoes or wondered how to deepen flavors without complicated steps, this roast tomato soup has got you covered.
KEY INGREDIENTS IN ROAST TOMATO SOUP
Every great recipe starts with fresh, quality ingredients that shine on their own and enhance one another. In this roast tomato soup, each component has an essential role: from building sweet, caramelized base notes to adding a silky finish with cream or herbal brightness with basil. Let’s break down what makes this soup so special.
- Tomatoes
Ripe tomatoes provide the juicy backbone of this soup. Roasting them enhances their sweetness and concentrates their flavor, creating a rich, tomato-forward base that’s far more complex than canned versions.
- Onion
Quartered onion lends a subtle sweetness and gentle bite. As it roasts alongside the tomatoes, it softens and caramelizes, contributing savory depth and mellow layers of flavor.
- Garlic
Roasted garlic turns mellow and slightly nutty, losing its raw sharpness. It infuses the soup with aromatic warmth that complements the tomatoes and adds a comforting, savory note.
- Olive oil
A drizzle of olive oil helps those vegetables roast beautifully without sticking, while also bringing a fruity richness that rounds out the soup’s texture.
- Salt and freshly ground black pepper
Seasoning is key to balancing sweet and savory. Salt enhances all the flavors, and freshly ground pepper adds a bright, spicy edge that lifts each spoonful.
- Sugar
Just a pinch of sugar tames any acidity in the tomatoes and encourages better caramelization during roasting, resulting in a sweeter, more harmonious profile.
- Vegetable or chicken broth
The broth adds body and liquid volume, creating a soup with depth. Choose vegetable broth for a vegetarian twist or chicken broth for added savory richness.
- Fresh basil leaves
Stirring in chopped basil at the end injects a fresh, herbal brightness. Basil’s sweet, peppery notes bring a lovely contrast to the roasted vegetables.
- Heavy cream
Optional but delightful, a splash of cream transforms the soup into a luxuriously silky, velvety dish that feels ultra-indulgent.
- Crusty bread
No roast tomato soup is complete without crusty bread on the side. It’s perfect for dipping and adds a satisfying textural contrast.
HOW TO MAKE ROAST TOMATO SOUP
Bringing this vibrant soup to life is as simple as roasting, blending, and simmering. Each step builds layers of flavor, culminating in a comforting bowl that’s ready in under an hour.
1. Preheat your oven to 400°F (200°C) so it’s nice and hot when you slide in the veggies—this high heat ensures beautiful caramelization.
2. Place the halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle generously with olive oil and season with salt, pepper, and sugar to ensure each piece is well-coated.
3. Roast in the preheated oven for 30–40 minutes, watching for soft centers and slightly charred edges that signal the perfect Maillard reaction.
4. Remove the baking sheet from the oven and let the vegetables cool slightly until they’re safe to handle and ready for the next step.
5. Transfer the roasted vegetables to a blender or food processor. Blend until smooth for a silky soup, or pulse if you’d rather enjoy a chunkier texture.
6. Pour the blended mixture into a large saucepan. Add the vegetable or chicken broth and stir until everything is well combined.
7. Place the saucepan over medium heat and bring the soup to a gentle simmer, stirring occasionally to prevent scorching.
8. If you’re using heavy cream and fresh basil, stir in these final touches just before serving, heating through until the cream is warmed and the basil is fragrant.
9. Taste and adjust the seasoning, adding more salt or pepper as needed to balance sweetness and acidity.
10. Serve hot with slices of crusty bread for dipping, allowing the bread to soak up every last spoonful of soup.
SERVING SUGGESTIONS FOR ROAST TOMATO SOUP
Presenting your roast tomato soup in the right way can turn a simple bowl into a memorable dish. Whether you’re serving guests or enjoying a cozy solo meal, small touches can make a big impact. Here are some fun and creative ideas to take your soup from good to show-stopping.
- Add a swirl of creamy garnish: Drizzle extra heavy cream or a dollop of sour cream on top and use a toothpick to create pretty, elegant patterns that contrast beautifully with the soup’s red hue.
- Pair with toasted crostini: Slice a baguette, brush it with olive oil, and toast until golden. Rub with a cut garlic clove for extra flavor, then top with chopped basil for a bite-sized accompaniment.
- Mix in spicy flair: For a warming kick, sprinkle red pepper flakes or add a dash of smoked paprika. The heat plays wonderfully against the soup’s natural sweetness.
- Compliment with fresh herbs: Scatter extra chopped basil or finely chopped chives on the surface just before serving. The bright green flecks not only look stunning but also offer a burst of freshness.
HOW TO STORE ROAST TOMATO SOUP
Proper storage ensures your tasty roast tomato soup stays just as delicious when reheated. Whether you’re planning ahead or simply saving leftovers, these tips will help maintain that vibrant flavor and silky texture you love.
- Refrigerate in Airtight Containers: Once the soup has cooled to room temperature, transfer it to airtight glass or BPA-free plastic containers. Store in the fridge for up to 3 days, ensuring minimal exposure to air to preserve freshness.
- Freeze for Longer Storage: Portion the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a bit of headspace for expansion. Label with the date and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat Gently: To prevent separation, reheat on low heat in a saucepan, stirring occasionally. If the soup seems too thick, add a splash of broth or water to reach your desired consistency.
- Meal Prep Tips: For busy weeks, portion soup into single-serving mason jars. Assemble garnishes separately in small containers and add just before serving to keep them bright and crisp.
CONCLUSION
This Roast Tomato Soup is a testament to how simple ingredients can transform into something truly extraordinary. From the caramelly sweetness of the roasted tomatoes to the mellow depth of garlic and the fresh zing of basil, every spoonful is a celebration of home-cooked comfort. Whether you’re a seasoned home chef or just starting out, you’ll find this recipe approachable, flexible, and endlessly satisfying. Don’t forget to print this article or save it for later so you can revisit these instructions, tips, and serving ideas whenever you crave a cozy, flavorful bowl of soup. You’ll also find a helpful FAQ below to troubleshoot common questions and inspire your own variations.
I’d love to hear how your roast tomato soup turns out! If you have any comments, questions, or feedback—whether you swapped in vegan cream, experimented with heirloom tomatoes, or added your favorite spices—drop a note below. Your experiences help make this recipe even better, and I’m always here to help if you need clarification or troubleshooting. Happy cooking, and here’s to many heartwarming bowls ahead!
Roast Tomato Soup
Description
This Roast Tomato Soup combines the sweetness of charred tomatoes, aromatic garlic, and fresh basil to create a comforting, vibrant dish that warms the soul.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Place the halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season generously with salt, pepper, and sugar.
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Roast in the preheated oven for about 30-40 minutes, until the tomatoes are soft and slightly charred on the edges.
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Remove the baking sheet from the oven and let the vegetables cool slightly.
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Transfer the roasted vegetables to a blender or food processor, blending until smooth. If you prefer a chunkier texture, pulse the mixture instead of pureeing it completely.
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Pour the blended mixture into a large saucepan. Add the vegetable or chicken broth and stir to combine.
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Place the saucepan over medium heat and bring the soup to a simmer, stirring occasionally.
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If using, stir in the heavy cream and chopped basil just before serving, heating until warmed through.
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Taste the soup and adjust the seasoning with more salt or pepper, if needed.
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Serve hot with crusty bread for dipping.
Note
- Roasting the vegetables enhances their natural sweetness and adds depth to the soup.
- Use heirloom tomatoes for a more complex flavor profile.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegan version, skip the cream or use a plant-based cream substitute.
- Add a pinch of red pepper flakes for a spicy kick.
- Garnish with additional fresh basil or a drizzle of olive oil before serving.
