There’s something undeniably comforting about a bowl of roasted tomato soup. Picture this: warm, velvety goodness, bursting with the sweet and tangy essence of sun-ripened tomatoes, mingling with fragrant basil and a hint of garlic. The aroma wafts through your kitchen, wrapping you in a cozy embrace that feels like a hug from an old friend. Life can throw some curveballs, but nothing says “I’ve got this” like a steaming cup of this delightful soup on a chilly day.
Now, let me take you on a stroll down memory lane. I vividly recall those rainy afternoons spent at my grandmother’s house, where she’d whip up her famous roasted tomato soup that seemed to cure everything from the common cold to heartbreak. It was always served with a side of buttery grilled cheese sandwiches that made our hearts sing. Whether you’re huddled under blankets, inviting friends over for game night, or just needing some comfort after a long day, this roasted tomato soup is your new best friend.
Why You'll Love This Recipe
- This roasted tomato soup is simple to prepare and requires minimal ingredients
- It’s packed with vibrant flavors that dance on your taste buds
- The rich color and aroma will impress guests at any gathering
- Enjoy it hot or chilled; it’s perfect for any season!
There was that one time when I served this soup at my birthday dinner. My friends were skeptical at first—soup for dinner? But after one spoonful, the room went silent as they savored each bite. The laughter and good vibes flowed as we dipped our cheesy sandwiches into the warm broth, creating a memory I still cherish.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Ripe Tomatoes: Choose plump tomatoes; their sweetness enhances the flavor immensely when roasted.
Fresh Basil: Opt for aromatic basil leaves to elevate the soup’s fragrance and add freshness.
Olive Oil: Use high-quality extra virgin olive oil for richness and depth in flavor.
Garlic: Fresh garlic cloves will infuse the soup with savory notes; don’t skimp on this!
Onion: A sweet onion provides natural sweetness that balances the acidity of tomatoes.
Vegetable Broth: Opt for low-sodium vegetable broth to keep control over salt levels in your soup.
Salt and Pepper: Season according to taste; these staples enhance all flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Roast Those Tomatoes!: Preheat your oven to 400°F (200°C). Halve the ripe tomatoes and lay them cut-side up on a baking tray drizzled with olive oil and sprinkle with salt and pepper.
Sauté Aromatics: In a large pot over medium heat, add more olive oil if needed. Once hot, toss in diced onions and minced garlic until fragrant and translucent—about 5 minutes should do the trick.
Toss in Fresh Herbs: Add fresh basil leaves to the pot with onions and garlic; stir gently until they wilt slightly, releasing their delightful aroma—this step adds layers of flavor.
Add Roasted Tomatoes and Broth: Carefully transfer the roasted tomatoes into the pot along with vegetable broth. Bring everything to a gentle simmer—watch as those beautiful colors blend together!
Blend Until Smooth!: Once simmered for about 10 minutes, remove from heat and use an immersion blender to puree until silky smooth. If you don’t have one handy, carefully transfer batches into a blender instead.
Taste Test Magic!: Taste your creation and adjust seasoning with additional salt or pepper if needed. Serve hot with an optional drizzle of olive oil or fresh basil garnish for that restaurant-worthy flair!
Enjoy diving into this comforting bowl of roasted tomato goodness; trust me—it’s worth every minute spent stirring away!
You Must Know
- Roasted tomato soup is not just comforting; it’s a flavor explosion!
- Using ripe tomatoes elevates the taste with their natural sweetness, creating a blissful blend
- The aroma of roasting alone will have your neighbors knocking on your door
- Perfect for chilly evenings or cozy gatherings
Perfecting the Cooking Process
Start by roasting the tomatoes and garlic first to develop deep flavors. While they roast, sauté onions and carrots until tender. Combine everything in a pot with broth for a quick simmer before blending to perfection.
Add Your Touch
Feel free to swap fresh basil for thyme or add a sprinkle of chili flakes for heat. You can also stir in cream at the end for extra richness or top with croutons for some crunch.
Storing & Reheating
Store cooled soup in an airtight container in the fridge for up to five days. To reheat, gently warm it on the stove over low heat, stirring occasionally until hot.
Chef's Helpful Tips
- For an ultra-smooth soup, blend in batches if using a standard blender
- Always taste before serving; you might want more salt or seasoning!
- Roasting at high temperature intensifies flavors and caramelizes natural sugars beautifully
I remember the first time I made roasted tomato soup for my friends—it was an absolute hit! They kept asking for seconds, claiming it was “like a hug in a bowl,” which still makes me chuckle today.
FAQ
Can I use canned tomatoes instead of fresh?
Absolutely! Canned tomatoes are convenient and can work beautifully in this roasted tomato soup.
How long can I freeze roasted tomato soup?
You can freeze this soup for up to three months without losing flavor or texture.
What should I serve with roasted tomato soup?
Grilled cheese sandwiches are classic companions that complement the flavors perfectly!
Roasted Tomato Soup
Warm up with a bowl of roasted tomato soup that captures the essence of comfort food. This simple, yet rich soup combines sweet, sun-ripened tomatoes with fresh basil and garlic, creating a velvety blend that warms the soul. Perfect for chilly days or cozy gatherings, serve it hot with a drizzle of olive oil and a sprinkle of fresh herbs for an elevated touch.
- Total Time: 50 minutes
- Yield: Approximately 6 servings 1x
Ingredients
- 2 lbs ripe tomatoes, halved
- 1/4 cup extra virgin olive oil, divided
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 cup fresh basil leaves
- 4 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Place halved tomatoes on a baking tray, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast for 30 minutes.
- In a large pot over medium heat, add remaining olive oil. Sauté diced onions and minced garlic until translucent (about 5 minutes).
- Stir in fresh basil until wilted. Add roasted tomatoes and vegetable broth; bring to a gentle simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed.
- Serve hot with an optional drizzle of olive oil or garnish with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 6g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
