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Roasted Tomato Soup Recipe

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4 from 81 reviews

This comforting roasted tomato soup is bursting with rich, smoky flavors from oven-roasted tomatoes, garlic, and onions. Finished with fresh basil and optional creamy drizzle, it’s a warm, cozy dish perfect for any season.

Ingredients

Vegetables

  • 2 pounds (6 medium) tomatoes, quartered
  • 12 ounces cherry tomatoes
  • 1 head of garlic
  • 1 red onion, quartered

Seasonings & Oils

  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground black pepper
  • A small handful of fresh basil leaves
  • 1 stock cube or 2 teaspoons bouillon

Optional

  • 1/4 cup heavy cream or coconut milk for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables, which will deepen their flavor.
  2. Arrange Vegetables: Place the quartered tomatoes and red onion on a parchment-lined, rimmed baking sheet for even roasting and easy cleanup.
  3. Prepare Garlic: Cut the top off the garlic head, drizzle it with 1 tablespoon of olive oil, then wrap it tightly in a small square of aluminum foil to roast along with the other vegetables.
  4. Season Vegetables: Drizzle the remaining 2 tablespoons of olive oil over the tomatoes and onion. Sprinkle kosher salt, paprika, red pepper flakes, and ground black pepper evenly. Toss everything gently to coat all pieces well.
  5. Roast: Bake the tomato mixture in the oven for 40 minutes until the tomatoes are softened and caramelized, and the onion is tender.
  6. Blend Soup: Transfer the roasted tomatoes and onion to a blender. Squeeze the roasted garlic cloves out of their skins into the blender. Add the fresh basil leaves and the stock cube or bouillon. Blend for about 2 minutes or until the soup is completely smooth and creamy.
  7. Serve: Pour the blended soup into bowls and optionally drizzle with heavy cream or coconut milk to add richness and smoothness before serving.

Notes

  • Wrapping the garlic in foil helps it roast evenly without burning.
  • You can substitute vegetable or chicken stock cube according to preference.
  • For a vegan option, omit the heavy cream or use coconut milk as suggested.
  • This soup can be strained if you prefer a smoother texture without any pulp.
  • Leftover soup stores well in the fridge for up to 3 days and freezes beautifully.

Find it online: https://justsosavory.com/roasted-tomato-soup-recipe/