Go Back
For a rich and tasty roasted tomato soup, start with fresh ingredients. Here’s what you need: - 2 pounds ripe tomatoes, halved - 1 large red bell pepper, diced - 1 medium onion, sliced - 4 cloves garlic, unpeeled - 1/4 cup fresh basil leaves, chopped These fresh ingredients bring vibrant flavors. Choose ripe tomatoes for the best taste. Red bell peppers add sweetness. Onions give depth, while garlic adds a warm note. You will also need some pantry staples to complete your soup. Gather these: - 3 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon sugar - 3 cups vegetable broth These staples help balance the flavors. Olive oil adds richness. Sugar cuts acidity from the tomatoes, while vegetable broth provides a flavorful base. To make your soup even better, consider these optional add-ins: - 1/2 cup heavy cream (for a creamier texture) Adding cream makes the soup smooth and rich. You can also play with spices like red pepper flakes or herbs like thyme for extra flavor. For the complete recipe, check out the Full Recipe for Roasted Tomato Soup. Start by gathering all your ingredients. You need two pounds of ripe tomatoes. Halve them for roasting. Chop one large red bell pepper into small pieces. Slice one medium onion thinly. Don’t forget four cloves of garlic; keep them unpeeled. Measure three tablespoons of olive oil. You will also need salt, pepper, and one teaspoon of sugar. Lastly, have three cups of vegetable broth ready, along with a quarter cup of fresh basil leaves. If you want a creamy soup, prepare half a cup of heavy cream. Preheat your oven to 400°F (200°C). On a baking sheet, spread the halved tomatoes, diced bell pepper, sliced onion, and unpeeled garlic. Drizzle the olive oil over the veggies. Season them with salt, pepper, and sugar for flavor. Roast in the oven for 30 to 35 minutes. You want the tomatoes to caramelize and become soft. This roasting enhances their natural sweetness and brings out amazing flavors. Once the veggies are roasted, take the tray out of the oven. Let the garlic cool for a bit. Squeeze the soft garlic out of its skins into a pot. Add the roasted tomatoes, bell pepper, and onion to the pot. Pour in the vegetable broth and bring it to a gentle simmer over medium heat. Let it cook for about 10 minutes to blend the flavors. Now, use an immersion blender to blend the soup until smooth. If you don’t have one, you can blend it in batches in a regular blender. Stir in the chopped basil. Taste the soup and adjust the seasoning if needed. If you like it creamier, add the heavy cream and heat it through. Serve your warm soup hot, garnishing each bowl with a drizzle of olive oil and a sprig of fresh basil for that perfect touch. To make your roasted tomato soup even better, add fresh herbs. Basil and thyme work well. A splash of balsamic vinegar adds depth. You can also stir in some Parmesan cheese for a savory touch. If you like a bit of heat, a pinch of red pepper flakes can wake up the flavors. For a richer taste, use homemade broth instead of store-bought. It makes a big difference! One common mistake is not roasting the vegetables long enough. Roasting brings out natural sweetness. Make sure to let them caramelize. Another mistake is not seasoning properly. Taste the soup as you cook. Adjust the salt, pepper, and sugar to balance flavors. Also, avoid blending too early. Let the soup cool a bit before blending. This prevents splatters and makes blending easier. Serve your soup hot for the best experience. A drizzle of olive oil on top looks nice and adds flavor. Fresh basil leaves make a great garnish too. You can also add a dollop of sour cream or yogurt for creaminess. Pair your soup with crusty bread or a grilled cheese sandwich for a cozy meal. This combination is a classic and always satisfying. Enjoy your delicious bowl of roasted tomato soup! {{image_2}} You can make this roasted tomato soup vegan by skipping the heavy cream. Instead, add coconut milk for a rich taste. You can also use almond milk or cashew cream. Both options keep the soup creamy and delicious without dairy. This soup is naturally gluten-free, so you don’t need to change much. Just ensure that your vegetable broth is gluten-free. Most store-bought broths are safe, but it's wise to check the label. Want to add a kick? Include a chopped jalapeño or a dash of cayenne pepper when roasting the vegetables. You can also stir in some red pepper flakes while blending. This will give your soup a spicy flavor without overpowering it. To keep your roasted tomato soup fresh, store it in an airtight container. Let it cool down first. Place the cooled soup in the fridge. It stays good for about three to four days. Always label your container with the date. This way, you know when to use it. You can freeze roasted tomato soup for later use. First, cool the soup completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Make sure to seal them tightly. It lasts about three months in the freezer. When you’re ready to use it, thaw it in the fridge overnight. Reheating roasted tomato soup is easy. You can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium-low, stirring often. If using a microwave, pour it into a microwave-safe bowl. Heat it in short bursts, stirring in between. If the soup is too thick, add a splash of broth or water. Enjoy your warm, comforting bowl! I love using ripe Roma tomatoes for roasting. They are meaty and have less water. San Marzano tomatoes are also great because they are sweet and rich. Both types bring out a deep flavor when roasted. You can also use heirloom tomatoes for a fun mix of tastes. Yes, you can use canned tomatoes! Choose whole peeled or diced tomatoes for the best results. Drain them before roasting to avoid a watery soup. Canned tomatoes can still taste great, especially if you pick high-quality brands. They save time and work well when fresh tomatoes aren’t in season. To thicken your soup, add a bit more vegetable broth or use less liquid. You can also blend in some cooked potatoes or use a cornstarch slurry. If you want it thinner, simply add more broth or water until you reach your desired consistency. Remember to adjust the seasoning as needed. Grilled cheese sandwiches are a classic pairing. You can also serve crusty bread or croutons for dipping. A simple green salad adds freshness to your meal. For a twist, try serving it with savory scones or a light bruschetta. This roasted tomato soup is easy to make and packed with flavor. Check out the Full Recipe for Roasted Tomato Soup to get started on this comforting dish! Roasted tomato soup is simple and tasty. We covered fresh and pantry ingredients. You learned roasting and blending steps. I shared tips to boost flavor and avoid mistakes. You can even try vegan and gluten-free options. Proper storage keeps leftovers fresh for longer. Remember to choose the best tomatoes for bright flavors. Enjoy making this comforting dish your way!

Roasted Tomato Soup

Elevate your comfort food game with this mouthwatering roasted tomato soup recipe! Featuring juicy roasted tomatoes, vibrant bell peppers, and fresh basil, this soup is a heartwarming dish perfect for any occasion. In just under an hour, you can create a creamy or chunky version that will delight your taste buds. Ready to make your kitchen smell amazing? Click through to explore the recipe and enjoy a bowl of goodness today!
Print Recipe Pin Recipe

Ingredients
  

2 pounds ripe tomatoes, halved

1 large red bell pepper, diced

1 medium onion, sliced

4 cloves garlic, unpeeled

3 tablespoons olive oil

Salt and pepper to taste

1 teaspoon sugar

3 cups vegetable broth

1/4 cup fresh basil leaves, chopped

1/2 cup heavy cream (optional for creamier texture)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a baking sheet, spread the halved tomatoes, diced bell pepper, sliced onion, and unpeeled garlic cloves in a single layer. Drizzle with olive oil and season with salt, pepper, and sugar.

      Roast in the preheated oven for 30-35 minutes until the tomatoes are caramelized and soft.

        Remove the tray from the oven and let the garlic cool enough to handle. Squeeze the softened garlic out of its skins directly into a pot.

          Transfer the roasted tomatoes, bell pepper, and onion to the pot with the garlic. Pour in the vegetable broth and bring to a gentle simmer over medium heat.

            Let it simmer for about 10 minutes to blend the flavors.

              Using an immersion blender, blend the soup until smooth. (Alternatively, blend in batches in a traditional blender.)

                Stir in the chopped basil and season to taste. If you prefer a creamier soup, add the heavy cream and heat through.

                  Serve hot, garnishing each bowl with a drizzle of olive oil and a sprig of fresh basil for presentation.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6 servings