Roasted Tomato Soup
This soup is one of those recipes that quietly earns a permanent spot in the weekly rotation. Roasted tomato soup feels warm and familiar, yet a little deeper in flavor thanks to slow-roasted tomatoes. It’s comforting without being heavy, and simple enough for busy evenings when you still want something homemade. The oven does most of the work, turning everyday tomatoes into something rich and cozy. It’s great for family dinners, calm lunches, or cold nights when a bowl of soup feels like the right answer. I usually spread the tomatoes on a tray first and let them roast while everything else falls into place.
Why You Will Love This Recipe
This soup is all about ease and everyday comfort. Roasting the tomatoes brings out natural sweetness without needing extra steps or ingredients. It’s weeknight-friendly, made with pantry basics, and easy to adjust depending on what you have. The texture is smooth, the flavor is warm, and it reheats beautifully, making it freezer-friendly and perfect for leftovers. It’s budget-conscious and stretches well, especially when paired with bread or a simple side. Whether served fresh or saved for later, roasted tomato soup is cozy, crowd-pleasing, and exactly the kind of recipe worth pinning for another day.
Ingredients
Tip: Ripe Roma or vine tomatoes roast evenly and give the best deep flavor.
Instructions
Step 1: Preparation
Preheat the oven and line a large baking tray. Arrange the tomatoes cut-side up with onion and garlic tucked around them. Drizzle with olive oil and sprinkle with salt and pepper until everything looks lightly coated.
Step 2: Main Cooking Process
Roast until the tomatoes collapse, edges darken slightly, and the kitchen smells rich and sweet. The garlic should feel soft when pressed, and the onions should look golden and tender.
Step 3: Combining Ingredients
Transfer everything to a pot and add the vegetable broth and dried basil. Blend until smooth, watching the color turn deep and even. The soup should look creamy and thick without feeling heavy.
Step 4: Finishing & Final Simmer
Bring the soup to a gentle simmer, stirring slowly. Add cream if using and let it warm through. The surface should look glossy, and the aroma should feel mellow and comforting before serving.
Why This Recipe Works for Busy Days
Most of the flavor builds in the oven, which means less hands-on time. You can roast the vegetables ahead and blend later, or cook once and enjoy leftovers all week. It stores well, reheats easily, and feels just as comforting on day three as it does fresh.
Tips & Tricks
Variations
Serving Suggestions
Storage Instructions
Recipe Timing
Nutrition Information
Each serving contains about 180–220 calories with roughly 4–6g protein. It also provides vitamin C and potassium from tomatoes. Values are estimates and may vary based on ingredients and portion size.
FAQs
Conclusion
This soup is simple, flexible, and easy to return to whenever comfort is needed. You can change the herbs, adjust the texture, or add something extra depending on the day. That’s what makes roasted tomato soup such a dependable recipe to keep around. It fits into busy schedules, works beautifully for leftovers, and always feels warm and familiar when served. Make it once, save it for later, and enjoy how something so simple can feel so cozy.
Roasted Tomato Soup
Course: Soup Recipes4
servings15
minutes40
minutes300
kcalA warm, smooth soup made with oven-roasted tomatoes, garlic, and onion. Cozy, simple, and full of rich flavor with very little effort.
Ingredients
2½ lb ripe tomatoes, halved
1 medium onion, sliced
4 garlic cloves, peeled
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp dried basil
3 cups vegetable broth
¼ cup cream or milk (optional)
Directions
- Preheat oven to 200°C (400°F). Line a baking tray.
- Arrange tomatoes, onion, and garlic on the tray.
- Drizzle with oil and season lightly.
- Roast until soft and lightly browned.
- Transfer to a pot and add broth and basil.
- Blend until smooth.
- Simmer gently, add cream if using, and serve warm.
