Nothing beats a comforting bowl of warm, rich roasted tomato soup. Whether you’re craving a nutritious winter warmer or looking for a way to enjoy fresh summer tomatoes, this homemade roasted tomato soup recipe has you covered. In less than an hour, you can savor a dish that's tangy and deeply satisfying. Here's what makes it stand out: a rich, comforting taste, and the unmatched freshness of roasted tomatoes!
If you love rich and hearty but simple soup recipes, you need to make this sweet potato soup, or this creamy chicken and wild rice soup. And if you need more tomato recipes you can try this puff pastry tomato tart, or this homemade gnocchi with herb roasted tomatoes.
⭐️ Why You'll Love This Recipe
- Bursting with Flavor: Thanks to roasted tomatoes, garlic, and Italian-inspired seasoning.
- Versatility: Suitable for all seasons, occasions, and dietary needs.
- Quick & Easy: With simple ingredients and easy-to-follow instructions, even the most novice home cook can achieve perfection.
- Healthy: Packed with vitamins and antioxidants, making it a wholesome choice for any meal.
- Tomatoes: Freshly roasted for concentrated flavor, choose vine-ripened for the best taste.
- Onion & Garlic: Caramelized to create a robust foundation.
- Basil: Fresh or dried, a key ingredient lending an aromatic flair.
- Olive Oil: A heart-healthy choice that adds richness.
- Salt, Pepper, Red Pepper Flakes: Perfectly balanced seasoning.
- Optional Additions: Cream or vegan alternatives for a velvety finish.
See recipe card for quantities.
📖 Substitutions & Variations
- Dairy-Free/Vegan Version: Replace dairy with coconut milk or cashew cream.
- Spicy Tomato Soup: Add extra red pepper flakes or a touch of chili powder.
- Roasted Red Pepper Variation: Include roasted red bell peppers for an additional layer of flavor.
- Gluten-Free Option: Ensure all ingredients and broth are gluten-free.
👩🏻🍳 Roasted Tomato Soup Step By Step
- Prep Tomatoes: Wash, core, and quarter tomatoes. Season with salt, pepper, olive oil, and roast at 400°F (200°C) for 20-25 minutes.
- Prepare Base: In a large pot, sauté diced onions and minced garlic in olive oil until soft and translucent. Continue to cook them until they have turned golden.
- Combine Ingredients: Add roasted tomatoes, chopped fresh basil (or dried), salt, pepper, and any optional ingredients like cream.
- Blend and Simmer: Blend the mixture using an immersion blender until smooth. Simmer for 10-15 minutes, tasting and adjusting seasoning as needed. Special tip in bold italics: If the soup is too acidic, a pinch of baking soda can balance it out.
- Serve Hot: Garnish with extra basil, a dollop of cream, or a sprinkle of Parmesan cheese.
Hint: Adding potato to a soup helps in thickening due to its high starch content. As the potato cooks, the starches break down and mingle with the liquid, giving the soup a naturally thicker and creamier consistency. This method provides thickness without the need for cream or flour, making it a healthier option.
Add the potato cubes to the soup during the simmering stage. Cook until the potato is soft and easily mashed with a fork, typically 15-20 minutes.
- Cool completely and store in an airtight container for up to 4 days.
- Freeze individual portions in freezer-safe containers for up to 3 months.
- Thaw overnight in the fridge and reheat on the stove. Avoid using a microwave as it can alter the texture.
💡 Top tips
- Choosing Tomatoes: Vine-ripened tomatoes or even subpar winter tomatoes work beautifully.
- Basil Usage: If using dried basil, use one-third the amount of fresh.
- Roasting Pans: Different materials like anodized aluminum or ceramic-coated pans can affect the roasting outcome.
Yes, it makes a refreshing chilled summer gazpacho-style soup.
Simmer longer to reduce or add a small amount of potato during cooking.
Cashew cream or coconut milk are great substitutes.
There's more to this homemade roasted tomato soup than meets the eye. From its origins in the Mediterranean to its modern adaptations for various dietary needs, it stands as a timeless classic. Perfectly suited for both beginners and expert home chefs, it's a must-try in any kitchen. So grab those fresh tomatoes, a handful of basil, and let's get cooking. Don't forget to share your culinary adventures in the comments below!
More cosy soup recipes
Looking for more recipes like this? Try these:
These are my favorite breads and rolls to serve with this roasted tomato soup:
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Creamy Roasted Tomato Soup
- 2 lbs (1 kg) of Roma tomatoes halved
- 1 (1) large onion finely chopped
- 4 (4) garlic cloves minced
- 3 tablespoons (3 tablespoons) olive oil divided
- Salt and pepper to taste
- 4 cups (1 l) chicken or vegetable broth
- ¼ cup (6 g) fresh basil leaves chopped
- 1 teaspoon (1 teaspoon) sugar optional
- ½ teaspoon (½ teaspoon) baking soda optional, to reduce acidity
- ½ cup (125 ml) heavy cream optional, for creaminess
- Fresh basil leaves for garnish
Roasting the Tomatoes:
- Preheat the oven to 400°F (200°C).
- Place the halved tomatoes on a baking sheet.
- Drizzle with 2 tablespoons olive oil, and season with salt and pepper.
- Roast for 25-30 minutes or until tomatoes are soft and slightly caramelized.
Sautéing the Onions and Garlic:
- While the tomatoes are roasting, heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion and garlic and sauté gently until soft and translucent, about 5-7 minutes. Continue to cook them for a further 5 minutes until they start to caramelize.
Making the Soup:
- Add the roasted tomatoes and broth to the pot with the onions and garlic.
- Bring to a simmer over medium heat and cook for 10 minutes.
- Stir in the chopped basil, sugar (if using), and baking soda (if using).
- Use an immersion blender or regular blender to puree the soup until smooth.
- Return to the heat and stir in the heavy cream (if using). Cook for an additional 5 minutes, or until heated through.
- Adjust seasoning as needed and serve hot, garnished with fresh basil leaves.
- Tomato Choice: Different tomato varieties, such as beefsteak or cherry tomatoes, can be used.
- Vegan Options: For a vegan version, use vegetable broth and substitute heavy cream with a vegan alternative.
- Acidity Adjustment: Adding a small pinch of baking soda can balance the flavor if the soup is too acidic.
- Freezing: Soup can be frozen for up to 3 months. Thaw and reheat gently.
Serving Suggestions: Perfect with grilled cheese sandwiches or a crisp salad.