Description
This roasted tomato soup is a cozy, flavorful classic made by roasting ripe tomatoes, garlic, and onions until caramelized, then blending them into a velvety, aromatic soup. It’s customizable, comforting, and perfect with grilled cheese or fresh bread.
Ingredients
2 lbs (900 g) ripe Roma or plum tomatoes, halved
1 pint cherry tomatoes (optional, for sweetness)
1 medium onion, sliced
4 garlic cloves, peeled
3 tbsp olive oil
4 cups (960 ml) vegetable or chicken broth
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp smoked paprika (optional)
½ tsp red pepper flakes (optional, for spice)
1 tbsp sugar or honey (optional, to balance acidity)
½ cup heavy cream or coconut milk (optional, for creaminess)
Fresh basil leaves, for garnish
Drizzle of olive oil, for finishing
Instructions
Preheat oven to 425°F (220°C).
Arrange halved tomatoes, onion slices, and garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25–35 minutes until softened and caramelized.
Transfer roasted vegetables and their juices into a large pot. Add broth and optional spices, then simmer for 10–15 minutes.
Blend the mixture with an immersion blender until smooth (or use a blender carefully with hot liquids). Adjust texture as desired — smooth or slightly chunky.
Taste and balance flavors: add sugar for acidity, cream or coconut milk for richness, or lemon juice for brightness.
Serve hot, garnished with fresh basil, a drizzle of olive oil, and cracked black pepper.
Notes
For a dairy-free version, use coconut milk or cashew cream instead of heavy cream.
To make the soup spicier, add more red pepper flakes or a dash of cayenne.
For a rustic version, blend only half of the vegetables and keep the rest chunky.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American, European-inspired
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 10 mg (0 if dairy-free)