Homemade Roasted Tomato Soup Recipe You’ll Love
Introduction
Why This Recipe Works
Ingredients for Recipe
2.5 lbs ripe tomatoes (Roma or vine): Roast-friendly and full of natural sweetness.
1 large yellow onion, quartered: Adds depth and mellow sweetness to the soup base.
6 garlic cloves, unpeeled: Roasts to a soft, buttery flavor,no bitterness.
3 tbsp olive oil: Used for roasting and blending,adds richness.
1 tbsp tomato paste: Boosts umami and deepens color when sautéed.
2 cups vegetable broth: Keeps the soup light yet flavorful.
Handful of fresh basil leaves (optional): Adds freshness and herbaceous balance.
Salt and black pepper, to taste: Always season in layers, not all at once.
¼ cup heavy cream (optional): For a creamy finish,stir in off-heat.
Pinch of red pepper flakes (optional): Gives a warm kick if you want a spicy edge.
Step-by-Step Instructions
- Roast your base ingredients: Preheat oven to 425°F (220°C). Place halved tomatoes, onion quarters, and unpeeled garlic on a baking sheet. Drizzle generously with olive oil and sprinkle with salt. Roast for 30–35 minutes, until caramelized and slightly charred.
- Sauté the tomato paste: In a soup pot, heat 1 tbsp olive oil over medium heat. Add tomato paste and cook for 1–2 minutes until it darkens slightly and smells rich.
- Blend with intention: Peel the roasted garlic and transfer all roasted ingredients into the pot. Add broth and basil. Use an immersion blender or high-speed blender to purée until smooth.
- Simmer and season: Bring the soup to a gentle simmer for 5–10 minutes. Taste and adjust salt, pepper, or add red pepper flakes if using.
- Optional creamy finish: Swirl in heavy cream off-heat for an indulgent texture, or leave it dairy-free for a lighter version.
- Serve hot: Ladle into bowls, drizzle with olive oil or cream, garnish with basil, and serve with grilled cheese or crusty bread.
Chef’s Insight: Don’t over-blend,it should feel lush, not foamy.
Pro Tips & Common Mistakes to Avoid
Cut tomatoes evenly, for consistent roasting and balanced texture.
Don’t rush the roast,undercooked tomatoes = watery soup.
Never roast garlic peeled,it dries out and burns. Roast in skins, then pop them out.
Avoid boiling after blending,it can dull the bright flavors and affect texture.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This soup stores beautifully in the fridge for up to 4 days, and freezes well for up to 3 months. Reheat gently on the stove to preserve its silken body. It thickens slightly in the fridge,just stir in a splash of broth or water if needed.
Homemade Roasted Tomato Soup Recipe
Ingredients
- 2½ Ibs Ripe tomatoes
- 1 Large Yellow onion
- 6 Cloves Garlic cloves
- 3 Tbsp Olive oil
- 1 Tbsp Tomato paste
- 2 Cups Vegetable broth
- Handful Fresh basil leaves
- To taste Salt and pepper
- ¼ Cup Heavy cream
- Pinch Red pepper flakes
Instructions
- Roast your base ingredients: Preheat oven to 425°F (220°C). Place halved tomatoes, onion quarters, and unpeeled garlic on a baking sheet. Drizzle generously with olive oil and sprinkle with salt. Roast for 30–35 minutes, until caramelized and slightly charred.
- Sauté the tomato paste: In a soup pot, heat 1 tbsp olive oil over medium heat. Add tomato paste and cook for 1–2 minutes until it darkens slightly and smells rich.
- Blend with intention: Peel the roasted garlic and transfer all roasted ingredients into the pot. Add broth and basil. Use an immersion blender or high-speed blender to purée until smooth.
- Simmer and season: Bring the soup to a gentle simmer for 5–10 minutes. Taste and adjust salt, pepper, or add red pepper flakes if using.
- Optional creamy finish: Swirl in heavy cream off-heat for an indulgent texture, or leave it dairy-free for a lighter version.
- Serve hot: Ladle into bowls, drizzle with olive oil or cream, garnish with basil, and serve with grilled cheese or crusty bread.
Notes
- Roast Is a Ritual, Not a Shortcut: Every tomato in this soup tells a story,of slow fire, blistered skin, and deepened sugars. Roasting isn’t just technique, it’s transformation. The heat doesn’t just cook, it concentrates, giving the soup a depth that raw blending could never mimic.
- Garlic in Its Armor: Never naked, never rushed,garlic must roast inside its skin. This protects its delicate oils from bitterness and coaxes out a mellow sweetness. It doesn’t lead the flavor, it elevates it silently, like the rhythm section in a jazz trio.
- Aromatics Are the Soul’s Opening Act: Onions enter the pan not to brown, but to sweat slowly, releasing their sugars without shouting. Add them to the pot too soon, and they scream. Wait until the oil welcomes them, and they sing.
- Blending Is Texture Control, Not a Race: This isn’t a smoothie. The goal is velvet, not liquid. Pulse with purpose, and honor the body of the ingredients. Leave just enough texture for the tongue to remember it’s homemade,not poured from a carton.
- Finish Like a Painter, Not a Cook: Cream? Maybe. Basil oil? Why not. A final touch of sea salt or a dash of vinegar? Only if the soup asks for it. The final flavor isn’t forced,it’s finessed. Don’t overdo the brushstroke, just let it hum.
FAQs
Roasted tomato soup isn’t just a meal,it’s an experience. It’s where fire, time, and fresh ingredients come together to create a bowl that comforts and impresses in equal measure. Bookmark this recipe, share it with a friend, and tag us when you make it,we want to see how you bring this chef-crafted classic to your kitchen!
