There’s something undeniably comforting about a bowl of rich, smooth, and steaming tomato soup-especially when it’s homemade. But not just any tomato soup-oven-roasted tomato soup. This recipe elevates the classic by roasting the tomatoes, allowing their natural sugars to caramelize, deepening their flavors and infusing the soup with a rich, complex taste you won’t find in your average version. The added depth from the roasted tomatoes creates a savory, hearty experience that makes you feel like you’re sitting in a cozy bistro in a quiet little European village.
Roasting tomatoes also enhances the soup’s natural sweetness, while adding a hint of smokiness from the edges of the vegetables. Plus, it’s an easy, hands-off recipe, making it the perfect way to transform a simple dish into something extraordinary. So, grab your apron, preheat that oven, and let’s dive into a recipe that will leave you coming back for seconds (and maybe even thirds!).
Oven Roasted Tomato Soup Recipe
This oven roasted tomato soup is simple to prepare, but it delivers a stunning amount of flavor with just a handful of ingredients. You won’t need to spend hours in the kitchen-just a little patience as the tomatoes roast to perfection. Once you’ve made it, you’ll find yourself craving it over and over again.
Ingredients Needed
You don’t need a lot of fancy ingredients to make this soup shine. In fact, it’s the quality and preparation of the basics that make all the difference. Here’s what you’ll need:
- Ripe Tomatoes – 6 large, preferably plum or Roma tomatoes. They have a rich, concentrated flavor that holds up well when roasted.
- Olive Oil – 2 tablespoons. This helps to caramelize the tomatoes and create that beautiful roasted flavor.
- Garlic – 4 cloves, whole. Roasting garlic in its skin brings out a mellow sweetness that balances the acidity of the tomatoes.
- Onion – 1 large, quartered. Roasting onions alongside the tomatoes adds a natural sweetness to the soup base.
- Salt – 1 teaspoon, or to taste. A pinch of salt brings out the natural flavors of the tomatoes.
- Black Pepper – ½ teaspoon. A dash of pepper adds just a subtle warmth.
- Basil – 2 teaspoons of dried basil, or fresh if you prefer.
- Vegetable Broth – 4 cups. The broth serves as the base for the soup, giving it a light yet rich consistency.
- Heavy Cream – ½ cup. For a silky, creamy finish, this ingredient brings everything together.
Optional Add-ins:
- Red Pepper Flakes – A pinch, if you like a bit of heat.
- Sugar – A teaspoon, if your tomatoes are a bit too acidic.
- Parmesan Cheese – A garnish to add a sharp, salty contrast.
Cooking Instructions
Now, let’s break down how you’ll put everything together for a bowl of roasted tomato soup that will knock your socks off.
- Preheat your oven to 400°F (200°C).
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Prepare The Tomatoes, Onions, And Garlic
- Slice the tomatoes in half and place them on a baking sheet, cut side up.
- Quarter the onion and scatter it around the tomatoes.
- Leave the garlic cloves whole, but crush them slightly with the flat side of a knife-this helps release their flavor as they roast.
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Drizzle With Olive Oil
- Drizzle the olive oil over the tomatoes, onion, and garlic.
- Sprinkle with salt, pepper, and dried basil (or fresh basil if you prefer).
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Roast Everything
- Place the baking sheet in the preheated oven and roast for 30-35 minutes, or until the tomatoes are soft, slightly charred, and have released their juices. The garlic should be golden and fragrant.
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Blend It Up
- Once the vegetables are done roasting, remove them from the oven and let them cool for a few minutes.
- Peel the skins off the garlic (they should come off easily), and discard them.
- Transfer everything to a blender or food processor. Blend until smooth, adding a little vegetable broth to help it along.
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Simmer The Soup
- Pour the blended mixture into a large pot over medium heat.
- Stir in the remaining vegetable broth and bring to a simmer. Let it cook for 5-10 minutes to allow the flavors to meld together.
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Add The Cream
- Stir in the heavy cream and continue simmering for a couple more minutes until everything is heated through and the soup is rich and creamy.
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Taste And Adjust
- Taste your soup and adjust the seasoning with more salt, pepper, or herbs as needed. If it’s too acidic, a small pinch of sugar can balance it out.
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Serve
- Ladle the soup into bowls and garnish with optional ingredients like grated Parmesan cheese, fresh basil, or a drizzle of olive oil.
- Pair with a grilled cheese sandwich for the ultimate comfort meal!
Ingredient Insights
Every ingredient in this recipe plays a specific role to enhance the soup’s overall flavor. Here’s a deeper dive into why each one is important:
- Tomatoes: Tomatoes are the star of the show, and roasting them is a game-changer. The roasting process brings out their natural sweetness and adds a caramelized richness. If you’re wondering whether to use fresh or canned tomatoes, fresh is always better in this case since they add a natural brightness that canned tomatoes can’t match.
- Garlic: Roasting garlic softens its bite and transforms it into something sweeter and milder, which balances the acidity of the tomatoes perfectly.
- Onions: Onions, like garlic, mellow when roasted. The natural sugars caramelize, contributing a touch of sweetness to the soup base. They also add depth and umami.
- Olive Oil: This helps to bring everything together, making sure that the tomatoes, garlic, and onion roast evenly. Plus, it adds that smooth richness to the finished soup.
- Heavy Cream: The creaminess rounds out the soup’s texture, making it velvety and indulgent. You can adjust the amount based on how rich you want it to be.
Expert Tips
- Roast your tomatoes longer: If you have the time, roasting the tomatoes for an additional 10-15 minutes can develop an even more intense flavor. Just be careful not to burn them.
- Don’t skip the garlic peel: Roasting garlic in its skin helps keep its flavor mellow. You want the garlic to infuse into the soup without overpowering the tomatoes.
- Blend with care: For the creamiest texture, use an immersion blender in the pot instead of transferring to a traditional blender. This will make cleanup easier and keep the soup nice and smooth.
- Balance the acidity: Depending on the variety of tomatoes you use, the soup may end up a bit tangy. Adding a small amount of sugar (or even a little honey) can cut the acidity without compromising the flavor.
- Garnish generously: Fresh herbs, a dollop of cream, or a sprinkle of Parmesan can really elevate the dish. A few croutons or a grilled cheese sandwich on the side are also great ways to make it a full meal.
Recipe Variations
If you want to switch things up, here are a few fun ways to tweak the recipe:
- Spicy Roasted Tomato Soup: Add red pepper flakes or fresh chili peppers to the roasting pan for a spicy kick. You can also drizzle with a bit of sriracha or hot sauce before serving.
- Herbed Tomato Soup: Experiment with different herbs. A sprig of thyme or rosemary roasted alongside the tomatoes will add a fragrant, earthy layer of flavor. Fresh basil, parsley, or even dill can be stirred in at the end for a fresh twist.
- Smoky Tomato Soup: For a deeper smoky flavor, try adding smoked paprika or a few drops of liquid smoke when roasting the vegetables.
- Vegan Tomato Soup: Skip the heavy cream and substitute with coconut milk or cashew cream for a rich, dairy-free alternative.
Final Words
Roasted tomato soup is one of those recipes that feels like home in a bowl. The depth of flavor, the warmth, and the creamy texture make it a dish you’ll want to serve again and again, whether it’s a cold winter day or a breezy fall evening.
FAQs
What Ingredients Do I Need For An Oven Roasted Tomato Soup Recipe?
To make oven roasted tomato soup, you will need ripe tomatoes, olive oil, garlic, onion, fresh basil, vegetable or chicken broth, salt, pepper, and optionally cream or sugar for added richness and sweetness.
How Do I Roast The Tomatoes For The Soup?
Preheat your oven to 400°F (200°C). Cut the tomatoes in half and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and add garlic cloves (with skins on). Roast for about 30-40 minutes until the tomatoes are soft and slightly caramelized.
Can I Use Canned Tomatoes Instead Of Fresh Tomatoes?
While fresh tomatoes give the best flavor, you can substitute canned tomatoes if necessary. Choose whole or crushed tomatoes, and roast them with garlic and olive oil to enhance their flavor before adding them to the soup.
What Type Of Tomatoes Are Best For Oven Roasting?
Roma (plum) tomatoes are ideal for roasting because they are dense and have fewer seeds and water. However, other varieties like beefsteak or vine-ripened tomatoes can also be used, though they may release more juice.
How Do I Make The Soup Creamy?
To make the soup creamy, you can blend the roasted tomatoes and garlic with a cup of heavy cream, milk, or a non-dairy alternative like coconut milk. For a thicker texture, you can also use a blend of cream and blended roasted vegetables like carrots.
Can I Add Other Vegetables To The Roasted Tomato Soup?
Yes, you can add other vegetables like carrots, celery, or bell peppers. Simply chop them into small pieces and roast them along with the tomatoes for extra depth of flavor.
How Do I Blend The Soup After Roasting?
After roasting, allow the tomatoes and garlic to cool slightly. Transfer them to a blender or use an immersion blender to puree the mixture until smooth. If the soup is too thick, add some broth or water to reach your desired consistency.
Can I Make Oven Roasted Tomato Soup Ahead Of Time?
Yes, you can make the soup a day or two in advance. Allow it to cool completely, then store it in an airtight container in the refrigerator. Reheat it on the stove before serving. The flavors may actually improve after sitting for a day.
How Do I Store Leftover Oven Roasted Tomato Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave.
What Can I Serve With Oven Roasted Tomato Soup?
Oven roasted tomato soup pairs well with a variety of sides, such as grilled cheese sandwiches, crusty bread, or a fresh salad. You can also top the soup with croutons, a dollop of cream, or shredded cheese for added flavor.