If you are craving a bowl of comfort that feels both luxurious and effortlessly simple, this Easy Roasted Tomato Soup Recipe is the answer you’ve been waiting for. Rich, slightly smoky, and bursting with the natural sweetness of roasted tomatoes, this soup transforms humble ingredients into a velvety masterpiece. The depth of flavor from slow-roasting the tomatoes alongside garlic and onions creates such a satisfying experience that every spoonful feels like a warm hug on a chilly day. Whether it’s a quick weeknight dinner or a cozy weekend treat, this recipe is guaranteed to become one of your kitchen favorites.
Ingredients You’ll Need
Gathering the right ingredients for this soup is a joy because each element plays a crucial role in building the perfect balance of flavor, creaminess, and color. These simple, fresh components come together to create a dish that’s as wholesome as it is delicious.
- 4 pounds Campari tomatoes: Their natural sweetness and juiciness give the soup a vibrant, fresh tomato flavor.
- 3 tablespoons olive oil: Adds rich, roundness and helps caramelize the vegetables during roasting.
- 1 large onion: Provides a subtle sweetness and depth when roasted.
- 12 cloves garlic: Roasting garlic mellows its sharpness and adds a beautiful warmth to the soup.
- 1 tablespoon kosher salt: Enhances all other flavors without overpowering the dish.
- 1 tablespoon oregano: Brings a hint of earthy herbaceousness to complement the tomatoes.
- 1 teaspoon smoked paprika: Introduces a subtle smoky note for added complexity.
- 1 cup vegetable broth: Creates the perfect base, blending everything smoothly without dominating the tomato essence.
- ¼ cup heavy cream: Gives the soup a luxuriously creamy texture and softens the acidity.
- ½ cup fresh basil: Adds vibrant green freshness and a fragrant finish to the soup.
How to Make Easy Roasted Tomato Soup Recipe
Step 1: Prepare and Roast the Vegetables
Start by preheating your oven to 400°F (200°C) and washing the tomatoes thoroughly. Halve the Campari tomatoes, peel and chunk the large onion, and halve the garlic cloves. Spread everything out on a baking sheet, drizzle with olive oil, then sprinkle with kosher salt, oregano, and smoked paprika. Toss gently to coat all the vegetables evenly. Pop the baking sheet in the oven and roast for about 30 minutes, stirring halfway through, until the tomatoes burst and caramelize beautifully. This step is what gives the soup that incredible depth of flavor.
Step 2: Blend the Roasted Mixture
Once your veggies are perfectly roasted, transfer them to a large pot. Pour in the vegetable broth to help loosen the mixture. Using an immersion blender, blend everything until the soup is wonderfully smooth. This part is so satisfying because you’ll see the rich color deepen as the textures come together into creamy perfection.
Step 3: Add Cream and Fresh Basil
After blending, stir in the heavy cream to add silkiness and soften the bold tomato tang. Then, rough chop fresh basil leaves and fold them into the soup, letting their bright, aromatic notes shine through. Gently heat the pot just until warm—avoid boiling to keep the cream smooth and the basil vibrant.
How to Serve Easy Roasted Tomato Soup Recipe
Garnishes
A simple drizzle of extra virgin olive oil, a few basil leaves, or even a sprinkle of parmesan cheese can elevate your serving. Toasted croutons add a delightful crunch that contrasts perfectly with the soup’s creamy texture. Don’t be shy—make it pretty and inviting, because half the joy is in the presentation.
Side Dishes
This soup pairs beautifully with a crisp green salad or a classic grilled cheese sandwich for dipping. Warm, crusty bread fresh from the oven also complements it perfectly, helping to soak up every last drop. For a lighter pairing, try serving with roasted vegetables or a simple quinoa salad.
Creative Ways to Present
For a dinner party, serve the soup in mini cups or shot glasses as an appetizer. You can also swirl in a vibrant pesto or a drizzle of balsamic reduction to add visual flair and extra flavor contrast. Garnishing with microgreens or edible flowers brings a restaurant-worthy touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, so you might find it tastes even better the next day. Just give it a good stir before reheating.
Freezing
This Easy Roasted Tomato Soup Recipe freezes wonderfully. Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Be sure to leave some space as the soup will expand, and label your containers so you always know when to enjoy this comfort later.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring frequently to prevent it from scorching. If it has thickened too much, add a splash of water, broth, or cream to bring it back to your desired consistency. Avoid boiling to keep the fresh basil flavor vibrant and the cream from curdling.
FAQs
Can I use other types of tomatoes instead of Campari?
Absolutely! While Campari tomatoes provide a perfect balance of sweetness and acidity, you can substitute with Roma or vine-ripened tomatoes. Just keep in mind that some tomatoes may require a bit more roasting time to develop that caramelized flavor.
Is this soup suitable for vegans?
To make the soup vegan, simply skip the heavy cream or substitute it with a plant-based alternative such as coconut cream or cashew cream. This will keep it creamy without animal products.
Can I make this soup spicy?
Definitely! If you love a little heat, add a pinch of cayenne pepper or some red pepper flakes while roasting the vegetables. It adds a lovely kick that pairs wonderfully with the smoky paprika.
Do I have to peel the tomatoes or garlic before roasting?
No peeling is necessary here. Roasting softens and sweetens the garlic cloves and tomato skins, and blending the soup smooth means the skins break down beautifully, adding great texture and color.
What can I do if my soup is too acidic?
If the soup tastes too tangy, stir in a small amount of sugar or more heavy cream to balance the acidity. A pinch of baking soda can also neutralize some acid, but add it sparingly to avoid affecting the flavor.
Final Thoughts
There is something truly magical about this Easy Roasted Tomato Soup Recipe that transforms simple pantry staples into a heartwarming, satisfying bowl of goodness. Whether you’re new to cooking or a seasoned pro looking for a reliable crowd-pleaser, this soup offers both comfort and sophistication in every spoonful. Trust me, once you try it, this recipe will be on repeat in your kitchen for cozy nights ahead.
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Easy Roasted Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and creamy roasted tomato soup made by roasting fresh Campari tomatoes, onions, and garlic with aromatic spices, then blending with vegetable broth, cream, and fresh basil for a comforting and flavorful meal.
Ingredients
Vegetables
- 4 pounds Campari tomatoes
- 1 large onion
- 12 cloves garlic
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil
- 1 cup vegetable broth
- ¼ cup heavy cream
- ½ cup fresh basil
Spices and Seasoning
Other Ingredients
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Wash and halve the Campari tomatoes. Cut the onion into pieces and halve the garlic cloves. Arrange them on a baking sheet.
- Season: Drizzle the olive oil over the tomatoes, onion, and garlic. Sprinkle the kosher salt, oregano, and smoked paprika over the veggies, then toss gently to coat everything evenly.
- Roast: Place the baking sheet in the oven and roast the mixture for about 30 minutes until the vegetables are soft and caramelized. Stir halfway through roasting to ensure even cooking.
- Blend: Transfer the roasted tomatoes, onion, and garlic to a large pot. Add the vegetable broth, then blend until smooth using an immersion blender.
- Finish Soup: Stir in the heavy cream and fresh basil into the blended soup. Heat gently on the stove until warmed through, then serve hot.
Notes
- For a richer soup, you can substitute heavy cream with half-and-half or omit for a lighter, dairy-free option.
- To enhance smoky flavor, consider using fire-roasted tomatoes if fresh tomatoes are out of season.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust seasoning after blending, adding more salt or herbs as desired.
