Easy Homemade Roasted Tomato Soup Recipe
Introduction
This easy homemade roasted tomato soup is a comforting and flavorful dish perfect for any season. Roasting the tomatoes and aromatics brings out a rich, smoky depth that makes this soup truly special. Serve it with crusty bread for a wholesome, satisfying meal.
Ingredients
- 1 kg (2 lb) fresh tomatoes, preferably Roma, quartered
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 litre (4 cups) chicken or vegetable broth
- 250 ml (1 cup) heavy cream, optional
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Step 1: Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
- Step 2: Place the quartered tomatoes, diced onion, and whole garlic cloves on the prepared tray. Drizzle with olive oil, sprinkle with smoked paprika, salt, and pepper, then toss gently to coat evenly.
- Step 3: Roast the vegetables for 30–35 minutes, until the tomatoes are blistered and the onions begin to caramelize around the edges.
- Step 4: Transfer all the roasted vegetables and their juices into a blender or a large pot if using an immersion blender. Add the broth and fresh basil leaves, then blend until the soup is smooth and creamy.
- Step 5: Pour the blended soup into a pot and warm over medium heat. Stir in the heavy cream if using, and adjust the seasoning with additional salt and pepper to taste.
Tips & Variations
- For a vegan version, use vegetable broth and omit the heavy cream or substitute with coconut milk for a creamy texture.
- Adding a pinch of red chili flakes before roasting adds a subtle heat that balances the smoky flavors.
- Serve topped with a dollop of sour cream or a sprinkle of grated Parmesan for extra richness.
- If you prefer a chunkier soup, blend only half the mixture and stir in the rest.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned whole or crushed tomatoes can be used if fresh tomatoes aren’t available. Reduce roasting time and consider simmering the soup longer to deepen the flavor.
Is it necessary to peel the tomatoes?
Peeling is optional. Roasting softens the skins significantly, and blending creates a smooth texture, so peeling isn’t required unless you prefer a very smooth soup.
PrintEasy Homemade Roasted Tomato Soup Recipe
A comforting and easy homemade roasted tomato soup made by roasting fresh tomatoes, onions, and garlic to bring out deep, caramelized flavors, then blending with broth and optional cream for a rich, smooth texture. Perfect for a cozy meal and garnished with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Low Salt
Ingredients
Main Ingredients
- 1 kg (2 lb) fresh tomatoes, preferably Roma, quartered
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 litre (4 cups) chicken or vegetable broth
- 250 ml (1 cup) heavy cream, optional
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper to prevent sticking and for easy cleanup.
- Roast everything together: Arrange the quartered tomatoes, diced onion, and minced garlic on the prepared tray. Drizzle olive oil evenly over the vegetables, then sprinkle with smoked paprika, salt, and pepper. Toss gently to ensure everything is coated. Roast in the oven for 30 to 35 minutes, until the tomatoes become blistered and the onions begin to caramelize on the edges.
- Blend into soup: Transfer all the roasted vegetables along with their juices to a blender or large pot. Add the broth and fresh basil leaves. Blend the mixture until it reaches a smooth and creamy consistency. If using an immersion blender, blend directly in the pot.
- Finish the soup: Pour the blended soup into a pot if not already there and warm it gently over medium heat. Stir in the heavy cream if using, then taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh basil leaves.
Notes
- For a vegan or dairy-free version, omit the heavy cream or substitute with coconut cream or almond milk.
- Using Roma tomatoes helps yield a thicker and less watery soup due to their dense flesh.
- You can make the soup ahead and refrigerate for up to 3 days or freeze for up to 3 months.
- If you prefer more texture, blend the soup partially instead of fully pureeing.
- Adding a pinch of sugar can help balance acidity if your tomatoes are very tangy.
Keywords: roasted tomato soup, homemade tomato soup, easy tomato soup, roasted vegetable soup, creamy tomato soup
