Cozy Roasted Tomato Soup

There’s nothing quite like a warm bowl of roasted tomato soup on a chilly day. The deep, rich flavors of roasted tomatoes, blended with garlic, onions, and herbs, create a comforting dish that’s both simple and satisfying. Whether you’re curled up with a book or looking for a quick but homemade meal, this soup is perfect.

What makes this recipe stand out is the roasting process. Roasting tomatoes brings out their natural sweetness, giving the soup a more intense flavor compared to traditional tomato soup. Paired with crunchy grilled cheese or a slice of crusty bread, this soup is the ultimate cozy meal.

If you’ve only had canned tomato soup, you’re in for a treat! This homemade version is fresh, flavorful, and incredibly easy to make. Plus, it’s packed with nutrients, making it a great choice for a healthy, homemade meal.

Why You’ll Love This Roasted Tomato Soup

• Incredible Flavor – Roasting the tomatoes enhances their sweetness and gives the soup a deep, rich taste.
• Simple Ingredients – Made with everyday ingredients like tomatoes, garlic, onion, and broth.
• Healthy & Nutritious – Packed with vitamins, antioxidants, and fiber.
• Easy to Make – Requires minimal effort but delivers maximum flavor.
• Perfect for Meal Prep – Make a big batch and enjoy it throughout the week.

Ingredients

For the Roasted Tomatoes:

• 2 lbs (about 8-10) fresh tomatoes, halved
• 4 cloves garlic, peeled
• 1 small onion, quartered
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried basil or oregano

For the Soup:

• 2 cups vegetable broth (or chicken broth)
• 1 tbsp tomato paste (for extra depth)
• 1 tsp sugar (optional, to balance acidity)
• ½ cup heavy cream or coconut milk (optional, for creaminess)
• Fresh basil leaves (for garnish)
• Parmesan cheese, grated (optional)

Kitchen Tools Needed

Before you start, gather these kitchen tools to make cooking smooth and hassle-free:

• Baking sheet – For roasting the tomatoes, garlic, and onion.
• Parchment paper (optional) – Makes cleanup easier.
• Blender or immersion blender – To puree the soup until smooth.
• Large pot – To simmer the soup and blend the flavors together.
• Wooden spoon – For stirring the soup as it cooks.
• Measuring spoons and cups – To ensure accurate ingredient measurements.
• Knife and cutting board – For prepping the vegetables.

Instructions

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
2. Roast the Vegetables: Place the halved tomatoes, garlic cloves, and onion on the baking sheet. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried basil or oregano. Roast in the oven for 30-35 minutes until the tomatoes are soft and slightly caramelized.
3. Blend the Soup: Once roasted, transfer the tomatoes, garlic, and onion to a blender. Add 1 cup of vegetable broth and blend until smooth. If using an immersion blender, transfer everything to a large pot first, then blend directly in the pot.
4. Simmer for Flavor: Pour the blended mixture into a large pot over medium heat. Stir in the remaining broth, tomato paste, and sugar (if using). Let it simmer for 10-15 minutes to develop the flavors.
5. Add Creaminess (Optional): If you prefer a creamy soup, stir in heavy cream or coconut milk. Let it simmer for another 2 minutes.
6. Taste and Adjust: Taste the soup and adjust the seasoning if needed. Add more salt or a pinch of sugar if it’s too acidic.
7. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese. Serve hot with a slice of crusty bread or a grilled cheese sandwich.

Tips and Tricks for Success

• Use ripe tomatoes – The riper the tomatoes, the sweeter and more flavorful your soup will be. Roma or vine-ripened tomatoes work best.
• Don’t skip the roasting – Roasting brings out the natural sweetness of tomatoes and enhances the flavor.
• Blend in batches if needed – If your blender is small, blend in batches to avoid spills.
• Adjust consistency – Add more broth if you want a thinner soup or let it simmer longer for a thicker consistency.
• Make it ahead – This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.

Ingredient Substitutions and Variations

One of the best things about homemade tomato soup is its flexibility! Here are some substitutions and variations to suit your taste or dietary needs:

• Tomatoes: If fresh tomatoes aren’t available, use canned whole or crushed tomatoes (about 2 cans, 28 oz each). Roasting them isn’t necessary, but it enhances the flavor.
• Broth: Use vegetable broth for a vegetarian version or chicken broth for a richer taste. Water with a bouillon cube also works.
• Cream: For a dairy-free option, replace heavy cream with coconut milk, cashew cream, or a splash of oat milk.
• Herbs & Spices: Swap dried basil for thyme, oregano, or Italian seasoning. A pinch of red pepper flakes adds a subtle kick.
• Sweetener: If the soup tastes too tangy, balance it with honey, maple syrup, or brown sugar instead of regular sugar.
• Extra Vegetables: Add roasted red bell peppers, carrots, or butternut squash for extra sweetness and depth.

Serving Suggestions

This roasted tomato soup is delicious on its own, but pairing it with other dishes makes it even better:

• Classic Grilled Cheese: A crispy, buttery grilled cheese sandwich is the perfect companion. Try using cheddar, mozzarella, or gouda.
• Crusty Bread: Serve with a warm baguette, garlic bread, or sourdough for dipping.
• Salad: A fresh side salad, like a Caesar or Greek salad, adds a refreshing contrast.
• Toppings: Garnish with croutons, fresh basil, shredded Parmesan, or a drizzle of olive oil for extra flavor and texture.

Storage and Reheating Instructions

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well! Let it cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Reheating:
  • Stovetop: Heat on low-medium heat, stirring occasionally, until warmed through.
  • Microwave: Heat in 30-second intervals, stirring in between, until hot.
  • From frozen: Thaw overnight in the fridge or reheat straight from frozen on the stovetop over low heat.

FAQ

1. Can I use canned tomatoes instead of fresh?
Yes! If fresh tomatoes aren’t in season, use canned whole or crushed tomatoes. You won’t need to roast them, but simmering them longer will help develop the flavor.

2. What can I use instead of cream?
For a dairy-free alternative, try coconut milk, cashew cream, or even a little blended silken tofu for a creamy texture.

3. How do I make it spicier?
Add red pepper flakes, a dash of hot sauce, or a small chopped chili when roasting the tomatoes for extra heat.

4. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, making it great for meal prep. Store it in the fridge or freeze for later.

5. Why does my soup taste too acidic?
If your soup tastes too tangy, add a small pinch of sugar, honey, or maple syrup to balance the acidity. A splash of cream can also help mellow the sharpness.

This roasted tomato soup is easy, cozy, and packed with rich flavors. Whether you’re making it for a quick lunch or a comforting dinner, it’s a dish you’ll love to have on repeat!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!