Roasted Tomato Soup: The Ultimate Comfort in a Bowl
Few dishes capture comfort quite like a bowl of homemade roasted tomato soup. From its velvety texture to its bold, nuanced flavors, this simple meal manages to feel both nostalgic and elevated. Unlike canned varieties, roasting brings out the natural sweetness and savoriness of ripe tomatoes, lending the final soup deep complexity.
Imagine dipping a golden grilled cheese sandwich into a steaming bowl—each bite is cozy, warming, and deeply satisfying.
Whether you’re a seasoned cook or a kitchen beginner, you’ll find this recipe approachable and rewarding. Along the way, you’ll pick up easy techniques for roasting and blending, and discover creative ways to personalize your soup.
Why Roasted Tomato Soup Stands Out
Homemade roasted tomato soup offers more than a quick meal. It’s an experience—one that celebrates fresh, ripe tomatoes and classic flavors. Here’s what makes this soup worth making from scratch:
- Deep, Caramelized Flavor: Roasting coaxes out natural sugars and umami, giving the soup a smoky, subtly sweet foundation.
- Silky Texture: Blending creates a smooth, luxurious consistency. Optional cream adds richness.
- Versatility: The recipe adapts well. Adjust its thickness, spice, or herbs to suit your mood.
- Budget-Friendly: Everyday ingredients—tomatoes, onion, garlic—keep things simple and economical.
- Nourishing and Satisfying: Tomatoes deliver antioxidants like lycopene, making the soup both healthy and filling.
Ingredients
Building flavor starts with quality, fresh produce and staple pantry items. Each plays a role in crafting the soup’s signature taste:
| Ingredient | Purpose |
|---|---|
| Ripe tomatoes | Brings sweetness and robust tomato flavor |
| Onion (yellow or white) | Adds depth and a subtle bite |
| Garlic | Provides aromatic warmth |
| Olive oil | Helps with roasting and ties flavors together |
| Kosher salt | Sharpens and elevates flavor |
| Freshly ground pepper | Lends gentle heat and balance |
| Vegetable or chicken stock | Builds body, umami, and savoriness |
| Dried basil and oregano | Offer gentle herbaceous notes |
| Optional: Heavy cream or coconut cream | Adds silkiness (for extra richness) |
| Fresh basil leaves | Provides brightness and aromatic finish |
Ingredient Selection Tips
- Choose plum or Roma tomatoes for a more concentrated flavor and less water content. Cherry tomatoes also work for added sweetness.
- For extra depth, add a red bell pepper or a few sun-dried tomatoes to the roasting pan.
- Use high-quality olive oil for the best overall taste.
How to Make Roasted Tomato Soup
Roasting and blending turn a handful of raw ingredients into an inviting, complex soup. Here’s a step-by-step walkthrough:
1. Prepare the Vegetables
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup. Halve the tomatoes and lay them cut side up on the tray. Add onion wedges and whole, unpeeled garlic cloves. Drizzle everything with olive oil, then sprinkle with salt and pepper.
Gently toss until coated.
2. Roast Until Caramelized
Roast for 35–45 minutes. Check that the tomatoes begin to blister and collapse, with the onions ever so slightly charred at the edges. Garlic should be soft—its skin will pop easily.
Roasting unlocks the hidden sweetness in both tomatoes and onions, transforming their flavors.
3. Blend the Soup Base
Let the vegetables cool for a few minutes. Squeeze the roasted garlic from its skins. Transfer the mixture—along with all pan juices—into a blender or food processor.
Add the dried basil and oregano. Pour in the stock; start with less if you want a thicker soup. Blend until completely smooth, working in batches if needed.
4. Simmer for Depth
Pour the pureed mixture into a soup pot. Bring to a gentle simmer over medium heat. Stir occasionally and adjust the texture by adding more stock (for a thinner soup) or simmering longer (for a thicker, more concentrated texture).
If using cream, swirl it in at the end of simmering for extra richness.
5. Season and Serve
Taste and tweak the seasoning with salt and pepper. Ladle into bowls and finish with torn fresh basil. If you’re after a restaurant-level look, drizzle with olive oil or cream.
Serve hot, ideally with a slice of hearty bread or a classic grilled cheese sandwich.
Tips for Best Results
Maximize flavor and texture by paying attention to these details:
- Tomato Choice: Stick with meaty, ripe tomatoes. Out-of-season tomatoes can be improved by adding a small spoonful of tomato paste before blending.
- Roasting Evenness: Spread veggies in a single layer on the tray for uniform caramelization.
- Texture Control: For the silkiest result, use a high-powered blender. For a rustic feel, leave the soup a bit chunky or pulse briefly.
- Straining: If you prefer extra-smooth soup, pour the blended mixture through a fine-mesh sieve before simmering.
- Flavor Twists:
- A roasted red pepper in the tray deepens the soup.
- A pinch of smoked paprika or a few fresh thyme sprigs can add a new dimension.
- Finish with a sprinkle of grated hard cheese, such as Parmigiano-Reggiano.
Variations to Try
Make this soup your own with simple swaps or additions:
- Vegan: Skip the dairy cream or substitute coconut cream, cashew cream, or oat milk.
- Spicy: Add a pinch of cayenne or a sliced chili when roasting.
- Hearty: Drop in cooked white beans before blending for extra protein and body.
- Roasted Garlic: Use an entire roasted garlic bulb for sweeter, more intense garlic flavor.
Ideal Pairings
Roasted tomato soup shines alongside classic comfort foods. Try these combos:
- Grilled Cheese: The melted cheese and crisp bread make a perfect match. Sourdough, cheddar, provolone, or mozzarella all work well.
- Crusty Bread: A thick slice of country loaf or ciabatta for dipping.
- Salad: Fresh green salads with vinaigrette help balance the soup’s richness.
Storing and Reheating
Planning ahead or craving leftovers? Tomato soup keeps and reheats well.
Storing
- Cool the soup completely before transferring to airtight containers.
- Refrigerate for up to five days.
- Keep garnishes separate until serving.
Freezing
- Freeze in batches for easy lunches or dinners.
- Use freezer-safe bags or containers and leave room for expansion.
- Label with the date; soup keeps well for up to three months.
Reheating
- Warm gently on the stove over medium heat, stirring often.
- Microwave in short intervals, stirring each time, to ensure even heat.
Troubleshooting Common Issues
Even simple recipes sometimes hit snags. Here’s how to fix common problems:
| Problem | Solution |
|---|---|
| Soup too thick | Add a splash of stock or water, heat, and stir. |
| Lacking flavor | Adjust salt, add a dash of balsamic vinegar, or roast longer for deeper flavor. |
| Too acidic | Stir in a pinch of sugar or a swirl of cream. |
| Too watery | Simmer uncovered until desired thickness is reached. |
Frequently Asked Questions
Can I use canned tomatoes?
You can, but the flavor won’t be quite as complex. If you use canned tomatoes, try fire-roasted for the best result, and consider briefly roasting them under the broiler to concentrate their taste.
Is it possible to make this soup ahead?
Absolutely. Roasted tomato soup tastes even better after a day in the fridge as the flavors meld. Make extra for easy meals later in the week.
What equipment do I need?
A sharp knife, chopping board, baking tray, blender or food processor, and a large soup pot are all that’s required. A sieve is optional for extra-smooth soup.
Can I double the recipe?
Yes, as long as you have room in your oven and blender. This soup freezes beautifully, so feel free to make more than you need.
Roasted tomato soup is a kitchen classic for good reason. It takes humble ingredients, adds thoughtful technique, and produces something deeply comforting and full of personality. Roasting makes all the difference, imbuing each spoonful with layers of flavor.
Enjoy it as a light supper or pair it with your favorite sandwich for a hearty meal. Once you taste the bright, nuanced flavors of homemade roasted tomato soup, you might never look at the canned version the same way again.
Roasted Tomato Soup
This roasted tomato soup is so much better than store-bought. It bursts with flavors of garlic, oregano, and basil. The addition of heavy cream makes it a true delight.
Ingredients
- 1 medium onion, quartered
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup heavy cream (optional)
- 4 garlic cloves, peeled
- 2 tbsp olive oil
- Fresh basil leaves for garnish
- Salt and freshly ground black pepper
- 2 cups chicken or vegetable stock
- 2 lbs ripe tomatoes, halved
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
- Arrange the halved tomatoes, quartered onion, and garlic cloves on the prepared baking sheet. Drizzle with olive oil, season generously with salt and freshly ground black pepper, and toss to coat the vegetables evenly.
- Place the baking sheet in the preheated oven and roast for 40-45 minutes, or until the tomatoes and onions are soft, juicy, and slightly charred. Remove from the oven and let them cool slightly.
- Transfer the roasted vegetables to a blender or food processor. Add the chicken or vegetable stock, dried basil, and oregano. Blend until the mixture is completely smooth.
- Pour the blended soup into a large pot and place it over medium heat. Bring the soup to a gentle simmer, stirring occasionally. If desired, stir in the heavy cream for a richer flavor and texture.
- Taste the soup and adjust the seasoning as needed with additional salt and pepper.
- Ladle the hot soup into bowls, garnish with fresh basil leaves or a drizzle of cream if desired, and serve immediately. Enjoy!