Warm and vibrant, this roasted tomato soup is the kind of recipe that feels like a cozy hug in a bowl. Ripe tomatoes take center stage here, caramelized in the oven until they’re bursting with sweetness and depth. As you roast those juicy halves alongside garlic and red onion, the kitchen transforms into a lively space where simple ingredients mingle and shine. You’ll notice how the garlic softens and mellows, and how the red onion becomes subtly sweet, creating a rich foundation for the broth. After simmering with fragrant thyme and basil, a quick whirl with an immersion blender turns everything into a luxuriously smooth, velvety soup that’s impossible to resist.
Even on the chilliest of days, a steaming bowl of this tomato soup brings instant comfort. Stirring in a splash of balsamic vinegar and a pinch of sugar brightens the flavors, balancing the natural acidity of the tomatoes and adding a hint of tangy sweetness. For those craving an extra touch of indulgence, a swirl of heavy cream creates a dreamy, creamy soup that feels downright decadent. Whether you’re seeking a light lunch or a satisfying dinner starter, this easy recipe adapts beautifully. Grab a cozy blanket, because once you have a spoonful of this tomato-infused delight, you’ll understand why roasted tomatoes make for such irresistible comfort food.
KEY INGREDIENTS IN ROASTED TOMATO SOUP
To create the perfect balance of sweetness, tang, and warmth, each ingredient plays a special role in this tomato soup. From garden-fresh tomatoes to aromatic herbs, every element contributes to the depth of flavor and silky texture that makes this recipe shine.
- Ripe Tomatoes
These juicy, sun-kissed vegetables are the heart of the soup. Roasting brings out their natural sugars, deepening the flavor and creating a sweet, concentrated tomato base.
- Garlic Cloves
Gently mellowed in the oven, garlic adds a subtle pungency and earthy warmth that complements the sweetness of the tomatoes without overpowering them.
- Red Onion
When roasted, red onion develops a delicate sweetness and tender texture, enriching the soup with layers of flavor and a touch of caramelized complexity.
- Olive Oil
This high-quality fat helps to roast the vegetables evenly, prevents sticking, and infuses the soup with fruity undertones while carrying heat and flavor.
- Salt
Essential for enhancing the natural tastes, salt brings out the juiciness of the tomatoes and balances the overall flavor profile.
- Black Pepper
Freshly ground to release its aromatic oils, black pepper adds a gentle warmth and a hint of spice that rounds out the soup’s character.
- Vegetable Broth
A rich, savory liquid that forms the soup’s body. It provides depth and a vegetarian-friendly base to carry all the roasted flavors.
- Dried Thyme
This herb brings tender, woodsy notes that pair beautifully with tomato, adding a comforting, aromatic touch.
- Dried Basil
Offering a sweet, slightly minty flavor, dried basil enhances the tomato’s natural brightness and ties together the herbaceous elements.
- Balsamic Vinegar
A splash of this syrupy vinegar brightens the soup with tangy complexity, cutting through the richness and adding a delightful acidic bite.
- Sugar
Just a pinch lifts any remaining acidity and balances the roasted flavors, ensuring a harmonious taste in every spoonful.
- Heavy Cream (Optional)
Stirred in at the end, cream makes the texture sumptuously smooth and adds a lush, rich mouthfeel for a truly creamy soup.
- Fresh Basil Leaves (Optional)
Used as a garnish, fresh basil adds a burst of herbal freshness and a beautiful visual contrast on top of the vibrant red soup.
HOW TO MAKE ROASTED TOMATO SOUP
Before diving into the simple, step-by-step instructions, know that this recipe is all about easy roasting and blending techniques that transform everyday ingredients into a rich, flavorful soup. The process highlights caramelization in the oven and gentle simmering on the stovetop to build depth and body.
1. Preheat your oven to 400°F (200°C). Position a rack in the center so the heat circulates evenly around the vegetables.
2. Arrange the halved tomatoes, garlic cloves, and onion quarters on a large baking sheet. Make sure there’s space between each piece for maximum caramelization.
3. Drizzle everything with olive oil, ensuring each tomato and onion slice is lightly coated. Sprinkle with salt and freshly ground black pepper to season the vegetables before roasting.
4. Roast for 30–35 minutes, until the tomatoes are soft, edges are lightly charred, and the garlic cloves have turned golden and tender.
5. Remove the sheet from the oven and let the roasted veggies cool slightly—this makes them easier to handle and prevents splashes when blending.
6. Transfer the roasted mix into a large pot, then pour in the vegetable broth and stir in dried thyme and basil.
7. Bring to a gentle boil, then reduce to a simmer for 15 minutes to allow the flavors to meld and the herbs to infuse the broth.
8. Puree the soup with an immersion blender until silky smooth, or carefully transfer batches to a regular blender and blend until creamy.
9. Return the blended soup to the pot, stir in the balsamic vinegar and sugar, and taste—adjust seasoning with extra salt and pepper if needed.
10. Optional: pour in the heavy cream, stirring gently until fully incorporated for a luxuriously creamy texture.
11. Heat for another 5 minutes on low to ensure it’s warmed through, then ladle into bowls and garnish with fresh basil leaves if desired.
SERVING SUGGESTIONS FOR ROASTED TOMATO SOUP
A piping-hot bowl of roasted tomato soup deserves the perfect accompaniments and garnishes to elevate its natural flavors. Whether you’re aiming for a cozy weeknight dinner or an impressive starter for guests, these serving ideas will help you present your creation beautifully and deliciously.
- Classic Grilled Cheese Pairing
Serve alongside a crisp, buttery grilled cheese sandwich made with sharp cheddar or gooey mozzarella. The contrasting textures—crunchy bread and creamy soup—make each bite unforgettable.
- Herb-Infused Garnish
Scatter finely chopped fresh basil or parsley over the top, then drizzle with a swirl of heavy cream or a glossy basil oil to add color, aroma, and a refined finishing touch.
- toasted Croutons or Garlic Bread
Top the soup with homemade croutons seasoned with garlic and herbs or serve with crusty garlic baguette slices. The extra crunch brings delightful texture and absorbs the savory broth.
- Smoky Paprika Twist
Sprinkle a pinch of smoked paprika on each serving for a subtle smokiness that complements the roasted tomatoes. Pair with a wedge of crusty bread for a rustic presentation.
HOW TO STORE ROASTED TOMATO SOUP
Preserving the fresh flavors and velvety texture of roasted tomato soup is simple with the right storage methods. Whether you have leftovers or you’ve doubled the batch for meal prep, these tips ensure that every spoonful tastes just as good later on.
- Refrigerate in an Airtight Container
Once the soup has cooled to room temperature, transfer it to a sealed, airtight container and store in the fridge for up to four days. This keeps it fresh and prevents it from absorbing other odors.
- Freeze in Portion-Sized Bags or Jars
Divide the soup into freezer-safe containers or heavy-duty zip-top bags. Lay bags flat to freeze for up to three months—this method saves space and makes thawing quick and even.
- Thaw and Reheat Gently
For the best results, move frozen soup to the fridge overnight. Reheat on low in a saucepan, stirring occasionally until heated through. If it’s too thick, stir in a splash of broth or cream to adjust the consistency.
- Label and Date
Always label containers with the date of preparation. This helps you use the oldest soup first and ensures you enjoy it within optimal freshness windows.
CONCLUSION
From the intoxicating sweetness of roasted tomatoes to the warming hug of garlic and herbs, this soup exemplifies everything we love about comfort food. We’ve covered how to transform humble produce into a silky, aromatic bowl of goodness, highlighted the key ingredients that create such vibrant flavors, and walked through easy steps from roasting to blending. With serving suggestions ranging from grilled cheese pairings to smoky paprika garnishes, you’ll never run out of ways to make each bowl feel special. The storage tips ensure you can savor this tomato soup long after the first batch is gone—whether refrigerated for a quick lunch or frozen for a busy weeknight.
Feel free to print this article and save it in your favorite recipe binder, bookmark it on your tablet, or jot down a quick note to revisit these instructions whenever the craving hits. You’ll also find a FAQ section below to help answer any lingering questions about technique, substitutions, or storage. If you try the recipe, I’d love to hear how it turned out! Drop a comment with your thoughts, ask for any clarifications, or share your own twists on this easy, vegetarian soup. Your feedback and cooking stories inspire me and help make our kitchen conversations even richer—so let me know what you think!
Roasted Tomato Soup
Description
This rich and velvety tomato soup, infused with garlic and herbs, brings a heartwarming twist to your meal. Perfect as a cozy dinner or a quick lunch!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Place the halved tomatoes, garlic cloves, and onion on a baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper.
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Roast in the oven for about 30-35 minutes, until the tomatoes are soft and slightly caramelized.
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Remove the baking sheet from the oven and let it cool slightly.
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Transfer the roasted vegetables into a large pot. Add the vegetable broth, thyme, and basil.
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Bring to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
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With an immersion blender, carefully puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.
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Return the soup to the pot if you used a blender, add balsamic vinegar and sugar. Stir well and adjust seasoning with additional salt and pepper if needed.
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If you desire a creamier texture, stir in the heavy cream.
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Heat for another 5 minutes to ensure everything is warmed through.
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Serve the soup hot, garnished with fresh basil leaves if desired.
Note
- Roasting enhances the natural sweetness of the tomatoes.
- Use fresh, in-season tomatoes for the best flavor.
- Substitute chicken broth for vegetable broth for a slightly different taste.
- To add a smoky flavor, include a pinch of smoked paprika.
- Perfect for freezing; double the recipe to enjoy later.
- Pair with a grilled cheese sandwich for a comforting meal.
