If you’ve ever craved the comforting warmth of a bowl filled with rich, vibrant flavors, this Homemade Roasted Tomato Soup Recipe is going to steal your heart and your taste buds. There’s something magical about the way roasting tomatoes transforms their natural sweetness and depth, creating a soup that is both velvety and bursting with fresh garden goodness. Easy to whip up yet luxurious to savor, this soup perfectly blends caramelized tomatoes, fragrant garlic, and creamy broth into a dish that feels like a warm hug on a chilly day.
Ingredients You’ll Need
You don’t need a long list of fancy ingredients to make this Homemade Roasted Tomato Soup Recipe pop. Each component is simple but plays a vital role in building layers of flavor, texture, and color that make this soup truly special.
- 6 large tomatoes, halved: Ripe and juicy tomatoes provide that sweet and tangy base essential for great flavor.
- 1 tablespoon olive oil: Adds richness and helps caramelize the tomatoes while roasting.
- 1 onion, chopped: Brings subtle sweetness and depth when sautéed.
- 2 cloves garlic, minced: Infuses the soup with fragrant warmth and a hint of spicy edge.
- 4 cups vegetable broth: The liquid heart of the soup that ties everything together with savory goodness.
- ½ cup heavy cream: Adds a luscious creaminess that balances the acidity of the tomatoes.
- Salt and pepper to taste: Essential for enhancing and perfecting the flavor.
- Fresh basil for garnish: Brightens the final dish with a fresh herbal note and beautiful color contrast.
How to Make Homemade Roasted Tomato Soup Recipe
Step 1: Roast the Tomatoes
Start by preheating your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet and drizzle them with olive oil. Roast for about 25 to 30 minutes until they become soft and develop a lovely caramelized edge. This roasting step is crucial as it concentrates the tomato’s natural sugars and brings out complex, smoky undertones that define this soup’s character.
Step 2: Sauté the Onion and Garlic
While the tomatoes are roasting, warm a little olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic, letting them soften and fill your kitchen with a savory aroma for about 5 minutes. This step builds the foundational flavor base and ensures your soup will have a rich, inviting scent and taste.
Step 3: Combine the Tomatoes and Broth
Once the tomatoes are perfectly roasted, add them straight into the pot with your sautéed onion and garlic. Pour in the vegetable broth and bring everything to a gentle simmer. Let it cook together for around 10 minutes to allow the flavors to mingle beautifully, deepening the soup’s overall taste.
Step 4: Puree the Soup
For that silky smooth texture, use an immersion blender right in the pot to puree the soup until it’s perfectly smooth. No immersion blender? No worries — just carefully transfer the soup in batches to a blender, blend until smooth, and pour it back into the pot. This process is what transforms the roasted tomatoes and broth into a creamy, velvety delight.
Step 5: Add Cream and Season
Stir in the heavy cream to introduce a luscious creaminess that softens the acidity and rounds out the flavor profile. Then season the soup with salt and freshly ground black pepper to your personal taste. Allow the soup to simmer for another 5 minutes, letting those flavors meld into harmony for a truly satisfying cup.
Step 6: Serve
Serve the soup piping hot, garnished with fresh basil leaves for an aromatic and colorful finish. This final touch not only looks gorgeous but adds a bright herbal note that complements each spoonful.
How to Serve Homemade Roasted Tomato Soup Recipe
Garnishes
Fresh basil is the star garnish here, lending a fragrant pop of green and a touch of sweetness that contrasts the smoky depth of the soup. For added texture, try sprinkling a bit of crunchy croutons or a drizzle of high-quality olive oil to enhance both taste and presentation.
Side Dishes
This soup pairs beautifully with crusty bread or a classic grilled cheese sandwich, making for a cozy and hearty meal. A simple green salad dressed with lemon vinaigrette also offers a refreshing balance to the rich, creamy soup.
Creative Ways to Present
For an elegant twist, serve the soup in hollowed-out bread bowls or in dainty espresso cups as a party appetizer shot. Swirling in a pesto drizzle or a dollop of crème fraîche can also add a creative flair that will impress your guests and keep everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even tastier the next day.
Freezing
This Homemade Roasted Tomato Soup Recipe freezes beautifully. Allow the soup to cool completely before transferring it to freezer-safe containers. It will keep well for up to 3 months, perfect for quick meals on busy days when you need something delicious and comforting.
Reheating
Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much after refrigeration or freezing, add a splash of broth or water to loosen it up without sacrificing flavor or creaminess.
FAQs
Can I use canned tomatoes instead of fresh for this soup?
Absolutely! While fresh tomatoes offer the best natural sweetness and texture when roasted, high-quality canned tomatoes can be a convenient substitute. Just drain them slightly before adding to maintain the right consistency and richness.
Is it possible to make this soup vegan?
Yes! Swap out the heavy cream for coconut milk or a plant-based cream alternative to keep that creamy texture while making the soup vegan-friendly. Just be mindful of how these alternatives may subtly alter the flavor profile.
What can I do if I don’t have an immersion blender?
If you don’t own an immersion blender, simply transfer the soup to a traditional blender in batches, being careful with the hot liquid to avoid splashes. Blend until smooth, then return all the soup back to your pot to finish cooking.
How can I add more depth of flavor to this soup?
Try roasting a few additional vegetables like red bell peppers or carrots alongside the tomatoes. You can also add a splash of balsamic vinegar or a pinch of smoked paprika before blending for a smoky and slightly tangy twist.
Is this soup suitable for freezing and reheating?
Definitely! This Homemade Roasted Tomato Soup Recipe freezes wonderfully. Just make sure to cool it completely before freezing, and reheat slowly to keep its creamy texture intact.
Final Thoughts
There’s truly nothing like a bowl of this Homemade Roasted Tomato Soup Recipe to warm your heart and delight your palate with every spoonful. It’s amazingly simple to make, incredibly versatile, and satisfies those tomato soup cravings with a fresh, gourmet touch. I encourage you to give this recipe a try—you might just find yourself making it again and again for friends, family, or simply your own cozy moments at home.
Print
Homemade Roasted Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
Description
This Homemade Roasted Tomato Soup is a rich, creamy, and comforting bowl of goodness made from fresh roasted tomatoes, sautéed onions, garlic, and vegetable broth, finished with a touch of heavy cream and fresh basil. Perfect for a cozy meal, this soup balances the natural sweetness of roasted tomatoes with savory aromatics for a satisfying and flavorful experience.
Ingredients
Vegetables
- 6 large tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ½ cup heavy cream
Seasonings
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet, drizzle them evenly with olive oil, and roast for 25-30 minutes until they become soft and lightly caramelized, enhancing their natural sweetness.
- Sauté the Onion and Garlic: While the tomatoes roast, heat a small amount of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until softened and fragrant, forming a flavorful base for the soup.
- Combine the Tomatoes and Broth: Once roasted, transfer the tomatoes into the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for about 10 minutes to meld the flavors.
- Puree the Soup: Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender, puree until smooth, then return it to the pot for further cooking.
- Add Cream and Season: Stir in the heavy cream, then season the soup with salt and pepper according to your taste. Allow the soup to simmer for an additional 5 minutes to blend all flavors harmoniously.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves. Serve immediately for a warm, aromatic finish.
Notes
- For a vegan version, substitute the heavy cream with coconut cream or cashew cream.
- To intensify the tomato flavor, you can add a splash of balsamic vinegar before serving.
- Use a high-quality olive oil for both roasting and sautéing to enhance the flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- If using canned tomatoes, reduce the vegetable broth slightly to maintain soup consistency.
