Go Back
Roasted Tomato Soup Recipe

Roasted Tomato Soup

A comforting and flavorful soup made with roasted tomatoes, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Roasted Vegetables
  • 4 pounds Campari tomatoes or tomatoes on the vine
  • 3 tablespoons olive oil
  • 1 large onion cut into 8 pieces
  • 12 cloves garlic halved or quartered if cloves are large
  • 1 tablespoon kosher salt or more to taste
  • 1 tablespoon oregano
  • 1 teaspoon smoked paprika
  • 1 cup vegetable broth or use chicken stock
  • 1/4 cup heavy cream more for serving
  • 1/2 cup fresh basil loosely packed plus more for serving

Equipment

  • Immersion Blender

Method
 

  1. Heat oven to 450°F.
  2. Cut the tomatoes in half and add to either a large casserole dish or a deep baking dish along with the onion and garlic. Drizzle evenly with the olive oil and season with salt, oregano, and smoked paprika. Bake for 30-40 minutes, tossing halfway.
  3. Transfer the roasted veggies with their juices to a pot along with the basil. Blend until smooth with an immersion blender or add to a blender and blend until smooth. Add the broth and heavy cream, stir to combine.
  4. Taste the soup and adjust the seasoning to your liking. Tip: Add a spoonful of sugar if the recipe is too acidic to balance the flavors.
  5. Ladle soup into a bowl, garnished with chopped basil. You can serve alongside grilled cheese or a side salad, and enjoy!

Notes

Roasting the tomatoes intensifies their flavor, making the soup rich and aromatic. Adjust the seasoning as needed, and serve with extra cream or basil for added freshness.