Roasted Tomato Soup Recipe

I cherish crafting my take on Roasted Tomato Soup using halved ripe tomatoes, garlic, onion wedges and fresh basil. A drizzle of extra virgin olive oil and a hint of heavy cream combine to create a rich blend of naturally vibrant flavors and a smooth texture perfect for family meals.

I recently whipped up a batch of roasted tomato soup using ripe garden tomatoes and I gotta say, it turned out amazing. I halved 3 lbs of fresh tomatoes, tossed in a medium yellow onion cut into wedges, and added 6 smashed garlic cloves before drizzling 1/4 cup extra virgin olive oil over everything.

While roasting, the tomatoes slowly released their sweet, rich flavor, evolving into something that reminded me of my favorite homemade tomato soup recipes. After mixing in 2 cups vegetable stock and stirring in 1/2 cup heavy cream (or non-dairy cream if you prefer), I seasoned with salt and pepper and finished it off with a handful of fresh basil leaves.

There’s something so satisfying about creating a soup that’s not only naturally vegetarian but also easily adjustable for vegan or Whole30 diets. This recipe truly brings the best of fresh tomato and roasted flavors to your table even for even a picky eater!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I enjoy how simple it is to make. When I roast the tomatoes, onions and garlic, it brings out this sweet, rich flavor that makes me feel like I did something special in the kitchen. Second, I like how versatile it is. I can easily swap out the heavy cream for a non-dairy option and still end up with a delicious soup that works for any diet. Third, I appreciate that it’s kid friendly. My family never complains because the taste is just right even for picky eaters. Fourth, there’s something so comforting about a warm bowl of soup that feels homemade and real even when I don’t follow the recipe perfectly.

This roasted tomato soup recipe is the perfect way to use up those garden ripe tomatoes. I start by chopping up 3 lbs of tomatoes along with some onion wedges and smashed garlic, then toss them with olive oil, salt and pepper on a baking sheet. After roasting everything until they are soft and a bit charred around the edges, I blend the veggies with some vegetable stock and then stir in a bit of cream. I finish it all off with fresh basil and let it heat just a little longer. The whole process is pretty fuss free and really brings out the natural flavors, and honestly, it makes me feel like I made something amazing even if it isn’t perfect every time.

Ingredients

• Ripe tomatoes provide fiber, vitamins and a fresh, tangy natural sweetness.
• Yellow onion offers healthy carbs, tasty aroma and essential flavor boost.
• Garlic cloves pack antioxidants, add a punchy taste boost, and help immunity.
• Extra virgin olive oil gives healthy fats and a smooth, rich mouthfeel.
• Heavy cream adds rich creaminess, use non-dairy for a vegan twist.
• Fresh basil leaves deliver herby fragrance and brighten up the soup overall.
• Vegetable stock enhances depth, adds moisture and melds flavours together.
• Salt and pepper just need a pinch to bring out all the other flavors.

Ingredient Quantities

• 3 lbs ripe tomatoes, halved
• 1 medium yellow onion, cut into wedges
• 6 garlic cloves, lightly smashed
• 1/4 cup extra virgin olive oil
• 2 cups vegetable stock
• 1/2 cup heavy cream (or a non-dairy cream if you prefer vegan)
• Salt and pepper to taste
• A handful of fresh basil leaves

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the halved tomatoes, wedge-cut onion and smashed garlic cloves on the sheet and drizzle everything with the extra virgin olive oil. Season with salt and pepper.

2. Roast the veggies in the oven for about 30 to 40 minutes until the tomatoes get soft and start to char a little on the edges.

3. Remove the tray from the oven and let it cool for a few minutes before transferring the tomatoes, onion, and garlic into a large soup pot.

4. Pour the vegetable stock into the pot and bring the mixture to a gentle simmer over medium heat.

5. Use an immersion blender directly in the pot, or carefully transfer the hot mixture to a blender in batches, and blend until it’s nice and smooth.

6. Return the blended soup back into the pot if needed and stir in the heavy cream (or your non-dairy cream if you like).

7. Taste the soup and adjust more salt and pepper if needed then let it heat on low for a few more minutes.

8. Roughly tear a handful of fresh basil leaves and stir them into the soup for a burst of color and flavor.

9. Serve the soup warm, maybe with a drizzle of extra cream or a few extra basil leaves on top for garnish.

10. Enjoy your delicious roasted tomato soup while it’s hot and share it with family and friends if you want!

Equipment Needed

1. Oven (make sure it can get to 400°F)
2. Baking sheet with parchment paper
3. Knife and cutting board (for cutting the tomatoes and onion, and smashing the garlic)
4. Large soup pot (for mixing the roasted veggies with vegetable stock)
5. Immersion blender or regular blender (for making the soup smooth)
6. Measuring cups and spoons (to measure olive oil, vegetable stock and heavy cream)
7. Stirring spoon and ladle (for stirring the soup and serving it)

FAQ

Roasted Tomato Soup Recipe Substitutions and Variations

• Instead of using fresh tomatoes, you could use two 14-ounce cans of whole peeled tomatoes (drained slightly) which works well during off-season.
• If you don’t have a medium yellow onion, a red onion can be substituted; it’ll add a slightly sweeter twist without ruining the flavor.
• You can swap the extra virgin olive oil with a similar quantity of melted butter or even avocado oil if you’re looking for a different but mild flavor.
• When vegetable stock is unavailable, chicken broth is a good alternative for non-vegetarians or you can use water with a bouillon cube in a pinch.
• If heavy cream isn’t at hand or you want a dairy-free version, try using coconut cream or any non-dairy cream that’s available.

Pro Tips

1. When you roast the tomatoes and onions, try tossing them around a bit halfway through so theres a more even char – it really boosts the flavor once you blend it all together.
2. Don’t be scared to use low quality heavy cream or even a dairy-free version if thats what you have on hand, it adds that creamy texture and makes the soup feel richer without too much extra fat.
3. If your blender tends to overheat from the hot soup, let the mixture cool a little longer before blending it in batches, just so you dont end up with a burnt smell.
4. For an extra flavor kick, consider stirring in a pinch of sugar or even a drizzle more olive oil at the end, it can help balance any extra acidity from those ripe tomatoes.