Easy Roasted Tomato Soup Recipe

Get ready to fall in love with the warmth and depth of Easy Roasted Tomato Soup—a comfort food that’s as delightful to prepare as it is to enjoy. This recipe takes the simple, sun-ripened beauty of tomatoes and elevates them with roasted garlic, creamy undertones, and a fragrant hint of basil. Every bowl bursts with genuine flavor, thanks to roasting, which brings out the tomatoes’ natural sweetness and the subtle smokiness of paprika. It’s a hug in a bowl that’s sure to brighten any chilly day, impress your family, or become your new go-to for effortless weeknight dinners.

Ingredients You’ll Need

Making Easy Roasted Tomato Soup doesn’t require a mile-long list—just a handful of thoughtfully selected ingredients, each contributing its own magic to the final spoonful. Here’s what you’ll need and why every part matters.

• Campari tomatoes (4 pounds): These juicy, slightly sweet tomatoes are perfect for roasting, resulting in a soup with deep, satisfying flavor and vibrant color.
• Olive oil (3 tablespoons): Adds silkiness to the roasted vegetables and carries all their flavors beautifully through the soup.
• Large onion (1, cut into 8 pieces): Onions bring sweet, mellow flavor and depth as they caramelize in the oven.
• Garlic cloves (12, halved or quartered): Roasting garlic softens its sharpness, turning it rich and mellow with loads of umami.
• Kosher salt (1 tablespoon, or more to taste): Salt is the flavor lifter—just enough draws out the tomatoes’ natural sweetness while balancing all the elements.
• Oregano (1 tablespoon): A sprinkle of oregano brings a hint of earthiness that pairs beautifully with the fresh tomatoes and basil.
• Smoked paprika (1 teaspoon): Just a touch imparts a subtle smoky note, elevating the soup from simple to seriously crave-worthy.
• Vegetable broth (1 cup): This lends body and unity to the soup—use chicken stock if you prefer a deeper, richer profile.
• Heavy cream (¼ cup, plus more for serving): Cream rounds out all the flavors, giving your soup a dreamy, velvety finish.
• Fresh basil (½ cup loosely packed, plus more for serving): Basil adds a pop of color and the signature fresh, herbal note that takes this recipe over the top.

How to Make Easy Roasted Tomato Soup

Step 1: Prep and Roast the Vegetables

Preheat your oven to 450°F—high heat is key to caramelizing those tomatoes and veggies for unmatched depth of flavor. Slice the Campari tomatoes in half and toss them in a large casserole or baking dish with the onion chunks and garlic. Drizzle everything generously with olive oil, then season with kosher salt, oregano, and smoked paprika. Give the veggies a quick toss, ensuring an even coat, and roast for 30 to 40 minutes, flipping them halfway to ensure every side gets a kiss of heat and color.

Step 2: Blend Everything Together

Once your kitchen smells amazing and the veggies are soft and caramelized, transfer all the roasted ingredients—including the flavorful juices—to a soup pot. Scatter the fresh basil on top, then use an immersion blender to puree until silky smooth. Alternatively, let everything cool for a few minutes, then blend in batches in a regular blender. Don’t forget to add the vegetable broth and heavy cream, blending once more until everything is beautifully combined.

Step 3: Season to Perfection

Now’s the moment to taste and tweak! Ladle out a bit and check the seasoning—add more salt if needed, and if your tomatoes are extra tangy, stir in a spoonful of sugar to round out the acidity. The goal is balance: sweet, savory, and just a hint smoky. When you’re happy with the flavor, it’s ready to serve!

Step 4: Serve and Savor

Ladle the Easy Roasted Tomato Soup into your favorite bowls. Swirl in a little extra cream if you’re feeling indulgent, and scatter chopped fresh basil over the top for color and flavor. It’s time to tuck in and enjoy every spoonful, maybe with a crunchy slice of toast or gooey grilled cheese on the side.

How to Serve Easy Roasted Tomato Soup

Garnishes

For a little extra wow, drizzle a touch of cream right before serving and sprinkle with plenty of chopped fresh basil. Cracked black pepper, a pinch of chili flakes, or just a splash of good olive oil can take your bowl to new heights. If you’ve got a hunk of fresh parmesan, shave a little over the top for extra richness—it’s all up to your taste!

Side Dishes

It’s hard to beat a classic: pair Easy Roasted Tomato Soup with a gooey, crisp grilled cheese sandwich for a nostalgic, soul-satisfying combo. If you want something lighter, try a simple green salad tossed with lemon vinaigrette or a batch of garlic bread for dunking. Even a slice of rustic sourdough works, toasted to golden perfection.

Creative Ways to Present

When you’re aiming to impress, serve the soup in small mugs or shooters as part of a party appetizer tray. For a dinner party, pour the soup into shallow bowls and float a dollop of crème fraîche with microgreens or edible flowers. Or make it a cozy, communal meal by setting out toppings so everyone can garnish their bowls just how they like.

Make Ahead and Storage

Storing Leftovers

Easy Roasted Tomato Soup just might taste even better the next day, as the flavors mingle overnight. Let the soup cool fully before transferring it to an airtight container, then store in the fridge for up to four days. The texture will remain luscious and the flavors deepen beautifully.

Freezing

Want to have a comforting bowl ready whenever the craving hits? Cool the soup completely, skip adding the cream if you plan to freeze, and stash in a freezer-safe bag or container for up to three months. Thaw overnight in the fridge, then reheat gently, stirring in the cream just before serving for that trademark silky finish.

Reheating

To reheat, pour the soup into a saucepan and warm over medium-low heat, stirring gently to prevent scorching and ensure the cream stays smooth. For microwave reheating, cover loosely and use short bursts, stirring between each to keep the heat even and the soup velvety.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, in a pinch you can substitute excellent-quality whole canned tomatoes for fresh, especially when tomatoes aren’t in season. Just roast them along with the other vegetables—there may be a slightly different sweetness, but your Easy Roasted Tomato Soup will still be delicious.

Is this soup vegetarian or vegan?

As written, the soup is vegetarian. To make it vegan, skip the cream or use a splash of coconut milk or your favorite non-dairy cream substitute. The rest of the ingredients are plant-based!

What if I don’t have an immersion blender?

No worries! Carefully transfer the roasted veggies and liquid into a stand blender in batches (be super careful with hot liquids). Blend until smooth, then return everything to the pot to finish the soup.

Can I add other vegetables?

Absolutely—you can slip in a red bell pepper, a carrot, or even some celery with the tomatoes and onion before roasting. This will slightly alter the flavor and color, but it’s a fun way to make the soup your own.

How do I balance acidity if my tomatoes are tart?

If your soup tastes too tangy, simply add a teaspoon or so of sugar at the end. Taste and adjust as needed—it’s an easy fix that levels out the flavors without dulling the robust tomato punch.

Final Thoughts

If you’re craving comfort that’s just as easy to make as it is to devour, give this Easy Roasted Tomato Soup a try. It’s a heartwarming classic that never fails to impress, perfect for any night of the week or to share with friends and family. I hope it earns a special spot in your kitchen!

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