Roasted Tomato Soup
So, you’re craving something warm, cozy, and homemade… but also kinda want to stay on the couch watching Netflix? Same.
That’s why this roasted tomato soup is my go-to comfort fix. It’s got that “I spent hours simmering this like a professional chef” vibe — except you didn’t. You roasted some tomatoes, blended stuff, and somehow ended up with a bowl of velvety, tangy perfection.
Why This Recipe is Awesome
Because it’s stupidly easy and ridiculously delicious.
Seriously, if you can turn on an oven, you can make this. No culinary degree required, no fancy equipment, and no weird ingredients you can’t pronounce.
Here’s the deal: roasting the tomatoes brings out their natural sweetness and adds this slightly smoky, caramelized flavor that’s chef’s kiss. Pair that with garlic, onion, and a splash of cream (or not — live your dairy-free dream), and you’ve got a soup that tastes like sunshine in a bowl.
Oh, and bonus: it makes your kitchen smell like you actually know what you’re doing.
Ingredients You’ll Need
- Fresh ripe tomatoes (6–8 medium ones) – because canned just won’t cut it for this beauty.
- Garlic cloves (4–5) – the more, the merrier. Garlic makes everything better.
- 1 large onion – yellow, white, or whatever you find rolling around in the veggie drawer.
- 2 tbsp olive oil – for that glossy roasted goodness.
- 1 tsp salt – or to taste (you’ll probably add more later).
- ½ tsp black pepper – freshly cracked if you’re feeling fancy.
- 1 cup vegetable broth (or chicken broth) – adds flavor depth.
- 1 tbsp tomato paste – intensifies the tomato flavor, like a flavor booster shot.
- ½ tsp sugar – optional, but it helps balance the acidity.
- A splash of heavy cream or coconut milk – because silky soup > sad soup.
- Fresh basil leaves – for garnish and good vibes.
Optional but fun: croutons, shredded parmesan, or grilled cheese on the side. (Highly recommended. Because carbs.)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
Yes, preheat. Don’t skip it. This is not the time to “wing it.” - Prep your veggies.
Chop the tomatoes into halves or quarters, slice the onion roughly, and peel the garlic cloves. You’re not auditioning for MasterChef — just get them cut. - Toss ‘em together.
Throw the tomatoes, onion, and garlic onto a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss them around like a salad that’s about to change your life. - Roast for 25–30 minutes.
You want the tomatoes soft and slightly caramelized. That’s where the magic flavor happens. Don’t let them burn — this isn’t a barbecue. - Transfer to a pot.
Once roasted, dump everything (juices included!) into a large pot. Add broth, tomato paste, and sugar. - Simmer for 10 minutes.
Let all those flavors become best friends. Stir occasionally so nothing sticks or burns. - Blend it smooth.
Use an immersion blender directly in the pot (less mess, more glory). Or carefully pour into a blender and blend until silky. Just… maybe let it cool for a minute first. Trust me, tomato soup burns hurt. - Add the finishing touch.
Stir in your cream or coconut milk. Taste and adjust salt or pepper if needed. - Serve and flex.
Pour into bowls, top with fresh basil, and maybe a drizzle of cream for that artsy swirl. Take a pic — you’ll want to brag about this one.
Nutritional Facts
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Fat | 10 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 600 mg |
| Vitamin C | 35% DV |
| Vitamin A | 20% DV |
This soup isn’t just cozy — it’s actually good for you. Tomatoes are loaded with antioxidants like lycopene, which supports heart health and glowing skin (yes, your skin will thank you). Plus, you’re getting fiber, vitamins, and all that wholesome veggie goodness — without feeling like you just drank a salad. Win-win.
Common Mistakes to Avoid
- Skipping the roasting. Don’t. That’s the whole point. Without roasting, it’s just sad, bland tomato soup.
- Using watery tomatoes. Choose ripe, juicy ones. No flavor = no fun.
- Forgetting to taste. Always taste before serving — salt and acidity can vary depending on your tomatoes.
- Over-blending. You want smooth, not foamy. Nobody asked for tomato cappuccino.
- Serving without something crunchy. Soup + croutons or grilled cheese = power couple.
Alternatives & Substitutions
- Tomatoes out of season? Use good-quality canned San Marzano tomatoes (but still roast them a bit for that flavor punch).
- No cream? Swap with coconut milk, oat milk, or skip it entirely if you prefer it lighter.
- Want it spicy? Add a pinch of red chili flakes before roasting. Your taste buds will thank you.
- Need more veggies? Toss in roasted bell peppers or carrots for a twist.
- Low-sodium diet? Use homemade broth and control the salt.
I’ve tried all these — my personal fave? Roasting a few red bell peppers along with the tomatoes. It gives a smoky sweetness that’ll make you question every other tomato soup you’ve ever had.
FAQ (Frequently Asked Questions)
Q1: Can I use canned tomatoes?
Technically yes, but fresh roasted ones hit different. It’s like the difference between watching fireworks on TV vs. in real life.
Q2: Do I have to peel the tomatoes?
Nah. The blender will take care of that. Peeling tomatoes is for overachievers.
Q3: How long does it last in the fridge?
About 4–5 days in an airtight container. Tastes even better the next day.
Q4: Can I freeze it?
Absolutely! Freeze in portions — future you will thank present you.
Q5: What should I serve it with?
Grilled cheese, garlic bread, or even a side salad if you’re pretending to be healthy.
Q6: Can I make it vegan?
Totally. Just skip the cream or use coconut milk. Flavor stays bomb.
Q7: Can I make it thicker?
Yup — just reduce the broth a bit or simmer longer. Thicc soup energy.
Final Thoughts
And there you have it — the lazy gourmet’s roasted tomato soup. Warm, flavorful, and guaranteed to impress anyone lucky enough to be around when you make it. Seriously, it’s one of those dishes that feels like a hug in a bowl.
Now go grab those tomatoes, turn on your oven, and get roasting. You’ll be sipping your way to cozy-town in no time. Oh, and don’t forget to post a picture — because if you don’t share your soup on Instagram, did it even happen? 😉
