The smell of roasted tomatoes bubbling in the oven always brings back memories of cozy evenings spent in the kitchen with family. As the sun sets, the warm aroma fills the air, inviting everyone to gather around the table. I cherish this Roasted Tomato Soup not only for its rich flavor but also for the comfort it brings. It’s a recipe that connects us, whether we’re celebrating a quiet night in or welcoming friends over for a meal. The beauty of this soup lies in its simplicity—fresh ingredients transforming into something heartwarming. Every spoonful is a reminder of the warmth of home and the joy of sharing good food with loved ones.
why make this recipe
Roasted Tomato Soup is a wonderful addition to any meal. It’s simple to make and uses fresh ingredients that are often easy to find. The roasting process enhances the natural sweetness of the tomatoes, creating a depth of flavor that is both comforting and satisfying. Whether you’re looking for a quick lunch or a starter for dinner, this soup warms you from the inside out. Plus, it’s a fantastic way to use up ripe tomatoes during the summer months.
how to make Roasted Tomato Soup
Ingredients:
- Fresh tomatoes
- Onion
- Garlic
- Cream
- Salt
- Pepper
- Olive oil
- Fresh basil (optional)
Directions:
- Preheat the oven to 400°F (200°C).
- Cut the fresh tomatoes in half and place them on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes until the tomatoes are caramelized.
- In a pot, sauté chopped onion and minced garlic in olive oil until translucent.
- Add the roasted tomatoes to the pot along with any juices.
- Pour in the cream and blend the mixture until smooth using an immersion blender or regular blender.
- Heat through and adjust seasoning as needed.
- Serve with crusty bread or grilled cheese for dunking.
how to serve Roasted Tomato Soup
Roasted Tomato Soup is best served hot. Pair it with a slice of crusty bread or a gooey grilled cheese sandwich. You can also sprinkle fresh basil on top for added flavor and a touch of color. For a more elegant presentation, consider drizzling a bit of cream over the soup just before serving.
how to store Roasted Tomato Soup
If you have leftover soup, let it cool down completely before storing it. Pour the soup into an airtight container and keep it in the refrigerator for up to three days. If you want to store it longer, you can freeze it. Place the soup in a freezer-safe container or bag and it can last up to three months. Thaw in the fridge overnight before reheating.
tips to make Roasted Tomato Soup
- Use ripe, in-season tomatoes for the best flavor.
- Adjust the seasoning to your taste. You can add a pinch of sugar if the tomatoes are too acidic.
- For a smokier flavor, try adding a bit of smoked paprika.
- If you like a chunky soup, blend only half of the mixture and leave some tomatoes whole.
variation
You can easily customize this recipe by adding vegetables like bell peppers or carrots while roasting the tomatoes. For a spicy kick, toss in a pinch of red pepper flakes. If you prefer a vegan option, substitute cream with coconut milk or a plant-based cream alternative.
FAQs
Can I use canned tomatoes instead of fresh tomatoes?
Yes, canned tomatoes can work, but the flavor may not be as bright. Use good-quality canned tomatoes for the best result.
How can I make this soup thicker?
If you prefer a thicker soup, you can simmer it longer to reduce the liquid or add a bit of cornstarch mixed with water.
Is it okay to use different herbs?
Absolutely! Feel free to use herbs like thyme or oregano for a different flavor profile.
Print
Roasted Tomato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting Roasted Tomato Soup that transforms fresh ingredients into a warm, heartwarming dish. Perfect for cozy gatherings.
Ingredients
- Fresh tomatoes
- 1 Onion
- 4 cloves Garlic
- 1 cup Cream
- Salt
- Pepper
- 2 tbsp Olive oil
- Fresh basil (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the fresh tomatoes in half and place them on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 25-30 minutes until the tomatoes are caramelized.
- Sauté chopped onion and minced garlic in olive oil until translucent.
- Add the roasted tomatoes to the pot along with any juices.
- Pour in the cream and blend the mixture until smooth using an immersion blender or regular blender.
- Heat through and adjust seasoning as needed.
Notes
Serve with crusty bread or grilled cheese for dunking. Use ripe tomatoes for best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg