Name: Easy Roasted Tomato Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds ripe tomatoes, halved; 1 medium onion, quartered; 4 cloves garlic, peeled; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme (or 1 teaspoon fresh); 2 cups vegetable broth; 1/4 cup heavy cream (optional for creaminess); Fresh basil leaves for garnish

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If you’re searching for a soul-warming classic that’s bursting with flavor and couldn’t be easier to make, this Easy Roasted Tomato Soup is your new go-to recipe. Perfectly ripe tomatoes, caramelized with sweet onion and roasted garlic, blend together into a silky bowl of comfort that’s both soothing and vibrant. Whether you serve it as an appetizer or a light main, this soup highlights everything we adore about summer’s best tomatoes—while being equally delicious year-round. The best part? With just a few simple ingredients and less than an hour, you’ll have a homemade soup that rivals any cozy café, right in your own kitchen.

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Ingredients You’ll Need

All it takes is a handful of fresh, wholesome ingredients to create Easy Roasted Tomato Soup with real depth and character. Each element plays its part—think rich tomatoes, aromatic garlic, and a swirl of creamy goodness for extra luxury.

Ripe Tomatoes (2 pounds, halved): The foundation of your soup—choose the ripest, juiciest ones for peak sweetness and color.
Medium Onion (1, quartered): Adds subtle sweetness and body, helping the soup blend beautifully.
Garlic Cloves (4, peeled): Roasting brings out a mellow, irresistible garlic flavor.
Olive Oil (3 tablespoons): Use a good one for richness, and to help everything caramelize in the oven.
Salt (1 teaspoon): Essential for balancing sweetness and intensifying flavor.
Black Pepper (1/2 teaspoon): Lends a gentle kick to every spoonful.
Dried Thyme (1/2 teaspoon, or 1 teaspoon fresh): Creates that classic, herbaceous backbone—fresh or dried both shine here.
Vegetable Broth (2 cups): Keeps things light while enhancing every savory note.
Heavy Cream (1/4 cup, optional): For a touch of velvety richness, though the soup is lovely with or without it.
Fresh Basil Leaves (for garnish): Just a few bright green leaves will lift the whole dish visually and aromatically.

How to Make Easy Roasted Tomato Soup

Step 1: Prep the Vegetables

Start by preheating your oven to 400°F. While it heats, halve your ripe tomatoes, quarter the onion, and peel the garlic cloves. Lay them all out on a large baking sheet. This first, simple step ensures that every vegetable roasts evenly and soaks up all those beautiful flavors.

Step 2: Season and Roast

Drizzle the vegetables generously with olive oil, then scatter salt, pepper, and thyme over everything. Toss to coat well, then spread the vegetables in a single layer—cut side up for the tomatoes. Roasting for 35 to 40 minutes creates a natural sweetness, with the edges turning golden and irresistible. This is where the magic happens, unleashing deep, slow-roasted aromas that will fill your kitchen with anticipation.

Step 3: Blend to Silky Perfection

Once the vegetables have caramelized and softened, transfer everything (including all the delicious pan juices) into a blender. Add the vegetable broth—this loosens the mixture, making it easy to purée. Blend until smooth, working in batches if needed, and be careful with the hot mixture! The resulting soup should be creamy and fragrant, with a glorious rosy color.

Step 4: Warm and Finish

Pour the blended soup into a large pot on the stove over medium heat. Here’s where you can stir in a splash of heavy cream if you like it extra luxurious—totally optional, but highly recommended for a silkier finish. Taste and tweak the seasoning as needed. Gently heat through until steaming hot and ready to serve.

Step 5: Garnish and Enjoy

Ladle steaming Easy Roasted Tomato Soup into bowls and finish each with a flourish of fresh basil. That final herbal note adds the perfect pop of freshness, making each spoonful even more irresistible. From oven to table, it’s pure, comforting bliss.

How to Serve Easy Roasted Tomato Soup

Garnishes

An extra sprinkle of chopped basil, a swirl of cream, or crunchy croutons instantly elevate each bowl of Easy Roasted Tomato Soup. For something special, try a dash of cracked black pepper or a sprinkle of grated Parmesan—each adds a unique twist that complements the roasted flavors perfectly.

Side Dishes

This soup pairs fantastically with classics like a grilled cheese sandwich or a warm slice of artisan bread for dipping. It’s also lovely alongside a crisp green salad or even cheese-stuffed breadsticks, making it a complete and deeply satisfying meal.

Creative Ways to Present

If you’re serving guests, pour Easy Roasted Tomato Soup into small mugs or shooters for an appetizer, or nestle it in a bread bowl for a rustic touch. For a vibrant finishing touch, drizzle with herbed olive oil or top with a dollop of pesto—the possibilities are just delightful!

Make Ahead and Storage

Storing Leftovers

Easy Roasted Tomato Soup keeps beautifully in the fridge for up to four days. Let it cool, then transfer to an airtight container. The flavor only improves as it rests, making this a fantastic make-ahead option for busy weeknights.

Freezing

If you’d like to save some for later, simply cool the soup completely and portion it into freezer-safe containers, leaving a little space for expansion. It’ll stay delicious for up to three months—just skip the cream and add it after reheating for best results.

Reheating

To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally until piping hot. If it’s thickened in the fridge, just add a splash of broth or water to reach your preferred consistency. Alternatively, pop individual servings in the microwave for a speedy lunch.

FAQs

Can I make Easy Roasted Tomato Soup vegan?

Absolutely! Just leave out the heavy cream or use your favorite plant-based alternative. You’ll still get all the rich, toasty tomato flavors and luscious texture.

What tomatoes work best for this soup?

Look for ripe, in-season tomatoes—for example, plum, Roma, or heirloom varieties. Out of season, cherry tomatoes or good-quality canned whole tomatoes can also yield great results in a pinch!

Is there a way to add more flavor depth?

Try tossing in a pinch of smoked paprika or roasted red pepper before blending for a smokier, more complex taste. You can also experiment with other fresh herbs like oregano or a splash of balsamic vinegar after roasting.

Can I use an immersion blender instead of a regular blender?

Definitely! After transferring the roasted vegetables and broth to a large pot, use an immersion blender right in the pot for easy, mess-free puréeing. It works beautifully for a more rustic finish.

How do I make the soup thicker or thinner?

For a thicker Easy Roasted Tomato Soup, reduce the amount of broth added in Step 3. For a lighter, thinner texture, simply add a bit more broth or water when blending until it reaches your desired consistency.

Final Thoughts

There’s something truly comforting about a homemade bowl of Easy Roasted Tomato Soup—it’s uncomplicated, packed with flavor, and always crowd-pleasing. I hope you’ll give this recipe a try, share it with your loved ones, and make it your own. Happy cooking!

Easy Roasted Tomato Soup Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Enjoy the rich flavors of ripe tomatoes, roasted to perfection in this easy homemade Roasted Tomato Soup. This comforting soup is velvety smooth and bursting with savory goodness, making it a perfect meal for any time of year.

Ingredients

Scale

For the Roasted Tomatoes:

2 pounds ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme (or 1 teaspoon fresh)

For the Soup:

2 cups vegetable broth
1/4 cup heavy cream (optional for creaminess)
Fresh basil leaves for garnish

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Instructions

Preheat the oven: to 400°F.
Prepare the vegetables: Place the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and season with salt, pepper, and thyme. Toss to coat, then arrange cut side up.
Roast the vegetables: Roast for 35–40 minutes until caramelized and soft.
Blend the soup: Transfer the roasted vegetables to a blender with any pan juices. Add vegetable broth and blend until smooth.
Warm the soup: Pour into a pot over medium heat. Stir in heavy cream if desired and heat through.
Serve: Taste and adjust seasoning as needed. Garnish with fresh basil and serve hot.