If you’ve been searching for the ultimate cozy dish that bursts with rich, vibrant flavor, this Roasted Tomato Soup Recipe is about to become your new best friend. Imagine the deep sweetness of oven-roasted tomatoes mingling with the smoky warmth of garlic and a subtle kick from spices, all blended into a luxuriously smooth soup that feels like a warm hug in a bowl. It’s simple enough to whip up any night of the week yet impressive enough to serve guests, delivering comfort and sophistication with every spoonful.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are straightforward but essential—the backbone of every amazing Roasted Tomato Soup Recipe. Each element adds a unique layer to the soup’s flavor, texture, and color, turning humble tomatoes into something truly magical.
- 2 pounds (6 medium) tomatoes: The star of the dish, packed with natural sweetness and acidity that roasting intensifies.
- 12 ounces cherry tomatoes: These add juiciness and a burst of concentrated flavor.
- 1 head of garlic: Roasting softens garlic’s sharpness, bringing out a mellow, caramelized depth.
- 1 red onion, quartered: Adds natural sweetness and balance.
- 3 tablespoons olive oil: Essential for roasting and adding a silky richness.
- 1 teaspoon kosher salt: Enhances all the flavors.
- 1/2 teaspoon paprika: Lends smoky warmth.
- 1/4 teaspoon red pepper flakes: For a gentle spicy kick.
- 1/4 teaspoon ground black pepper: Brings subtle heat and depth.
- A small handful of fresh basil leaves: Brightens the soup with fresh, herbal notes.
- 1 stock cube or 2 teaspoons bouillon: Adds savory umami and a rich broth base.
- Optional 1/4 cup heavy cream or coconut milk: For an indulgent, creamy finish when drizzled on top.
How to Make Roasted Tomato Soup Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400 degrees Fahrenheit. This temperature is key for roasting the tomatoes and vegetables to that perfect caramelized stage, which gives the soup its deep, complex flavor.
Step 2: Prepare Vegetables and Garlic
Place the quartered tomatoes and red onion on a parchment-lined, rimmed baking sheet. This helps with easy cleanup and even roasting. Then, take the head of garlic and slice off the top to expose the cloves.
Step 3: Wrap the Garlic
Drizzle the exposed garlic with a tablespoon of olive oil, then wrap it snugly in a small piece of aluminum foil. Roasting garlic this way softens it perfectly, turning it sweet and spreadable.
Step 4: Season and Toss
Drizzle the remaining olive oil over the tomatoes and onion, then sprinkle with kosher salt, paprika, red pepper flakes, and ground black pepper. Toss everything so that each piece is luxuriously coated with this spice blend, which builds the soup’s irresistible flavor profile.
Step 5: Roast to Perfection
Slide the baking sheet into the oven and roast the vegetables for 40 minutes. During this time, the tomatoes will release their juices and caramelize beautifully, concentrating the flavor and deepening the color.
Step 6: Blend the Soup
Once the roasting is done, add the tomatoes, onion, squeezed-out garlic cloves, fresh basil, and stock cube into your blender. Blend for about 2 minutes or until perfectly smooth. The soup’s texture should be creamy and velvety, packed with aromatic roasted goodness.
Step 7: Finish and Serve
Pour the blended soup into bowls and, if you like, gently swirl a little heavy cream or coconut milk on top. This adds a luscious finish and a lovely contrast to the bright tomato flavors.
How to Serve Roasted Tomato Soup Recipe
Garnishes
A sprinkle of fresh basil leaves, a drizzle of cream, or even a few crunchy croutons add an extra touch that takes your Roasted Tomato Soup Recipe from perfect to unforgettable. Fresh herbs always brighten up each bowl, making the presentation inviting and the flavors pop even more.
Side Dishes
This soup pairs wonderfully with a warm grilled cheese sandwich, crusty artisan bread, or a fresh green salad for a satisfying and balanced meal. The crispness of the sides cuts through the velvety soup and adds a textural contrast that’s deeply satisfying.
Creative Ways to Present
Try serving this soup in individual mini bread bowls for a charming effect, or blend in some roasted red peppers for a colorful twist. You could also top it with a dollop of pesto or a sprinkle of toasted pine nuts to impress your guests with a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Roasted Tomato Soup Recipe leftovers keep well in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after sitting, so you’ll enjoy reheated soup just as much as fresh.
Freezing
This soup freezes beautifully. Pour it into freezer-safe containers or bags, leaving enough space for expansion, and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight for best results.
Reheating
Reheat your soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup is too thick after reheating, thin it out with a splash of water or broth. Avoid boiling to keep the flavors bright and fresh.
FAQs
Can I use canned tomatoes instead of fresh?
While fresh tomatoes give the best flavor, canned tomatoes can work in a pinch. Just be sure to use high-quality whole peeled tomatoes and adjust the seasoning since canned tomatoes can be a bit more acidic.
Is it possible to make this soup vegan?
Absolutely! Omitting the heavy cream or substituting with coconut milk makes this soup deliciously vegan without sacrificing creaminess.
Can I roast the vegetables in advance?
Yes, roasting the tomatoes, onion, and garlic a day ahead is a great time-saver. Just store them in the refrigerator until you’re ready to blend the soup.
What can I use instead of a stock cube?
If you prefer, homemade vegetable broth or low-sodium store-bought broth works wonderfully. Using broth adds extra depth and keeps the soup well-rounded.
How spicy is the soup?
Thanks to the red pepper flakes, the soup has a gentle warmth but is not overly spicy. You can easily adjust the amount or omit it entirely to suit your taste.
Final Thoughts
You really can’t go wrong with this Roasted Tomato Soup Recipe—it’s a perfect blend of simple ingredients, bold flavors, and comforting textures. Whether you’re looking to warm up on a chilly day or impress friends with a home-cooked meal, this soup will quickly become a beloved classic in your kitchen. Give it a try, and prepare to be amazed by how something so straightforward can taste so extraordinary!
Print
Roasted Tomato Soup Recipe
- Prep Time: 8 minutes
- Cook Time: 40 minutes
- Total Time: 48 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Tomato Soup features richly roasted tomatoes, garlic, and onions blended into a smooth, flavorful soup enhanced with fresh basil and spices. Perfectly balanced with a hint of heat from red pepper flakes and a creamy finish option for a comforting meal.
Ingredients
Vegetables
- 2 pounds (6 medium) tomatoes, quartered
- 12 ounces cherry tomatoes
- 1 head of garlic
- 1 red onion, quartered
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- A small handful of fresh basil leaves
- 1 stock cube or 2 teaspoons bouillon
Optional
- 1/4 cup heavy cream or coconut milk for drizzling
Instructions
- Preheat: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the vegetables.
- Arrange Vegetables: Place the quartered tomatoes and red onion on a parchment-lined rimmed baking sheet to ensure even roasting and easy cleanup.
- Prepare Garlic: Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, then wrap it tightly in a small square of aluminum foil. Place this on the baking sheet alongside the other vegetables.
- Season: Drizzle the remaining 2 tablespoons of olive oil over the tomatoes and onion, then sprinkle with kosher salt, paprika, red pepper flakes, and ground black pepper. Toss everything gently to coat evenly.
- Roast: Bake the tomato mixture and garlic for 40 minutes in the preheated oven, allowing the vegetables to caramelize and develop rich flavors.
- Blend: Once roasted, transfer the tomatoes and onions to a blender. Squeeze the softened garlic cloves out of their skins into the blender, add fresh basil leaves and the stock cube or bouillon. Blend on high for about 2 minutes until the soup is completely smooth.
- Serve: Pour the blended soup into bowls and optionally drizzle with heavy cream or coconut milk for a creamy finish. Serve warm and enjoy!
Notes
- For a vegan version, use coconut milk instead of heavy cream and choose a vegetable stock cube.
- If you prefer a thinner soup, add water or broth when blending until desired consistency is reached.
- The roasting time may vary slightly depending on your oven; vegetables should be caramelized but not burnt.
- Fresh basil can be substituted with dried basil if necessary, but fresh provides the best flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
