Easy Roasted Tomato Soup

Name: Easy Roasted Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pounds Campari tomatoes (or tomatoes on the vine); 3 tablespoons olive oil; 1 large onion (cut into 8 pieces); 12 cloves garlic (halved or quartered if cloves are large); 1 tablespoon kosher salt (or more to taste); 1 tablespoon oregano; 1 teaspoon smoked paprika; 1 cup vegetable broth (or use chicken stock); ¼ cup heavy cream (more for serving); ½ cup fresh basil (loosely packed plus more for serving)

There’s nothing quite like a bowl of Roasted Tomato Soup to warm your soul when the weather is cold! This recipe features the rich, sun-kissed flavors of Campari tomatoes, coupled with garlic, onion, and a medley of herbs. Serve it with a garnish of fresh basil and a side of grilled cheese for an ultra-cozy and comforting meal.

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Why this recipe works

This roasted tomato soup is probably one of my favorite soups to make, along with my tomato bisque. It’s so easy and makes a big pot that you can freeze and enjoy for weeks. With a preparation time of just 10 minutes, it’s perfect when you feel like a gourmet dinner that takes very little effort.

Featuring a handful of ingredients like ripe Campari tomatoes, aromatic garlic, and fresh basil, it brings a burst of vibrant flavors to your table. The high-temperature roasting process intensifies the natural sweetness of the tomatoes, providing deeper, more complex flavors compared to regular tomato soup.

Once blended and simmered, this recipe yields a rich, velvety soup that’s both comforting and indulgent. The ingredients are also budget-friendly and easily accessible, making this recipe ideal for any night of the week.

Ingredients

Campari Tomatoes: These jewels lend a sweet, tangy base to the soup. Plus, their rich flavor intensifies through roasting. You should be able to find Campari tomatoes at any grocery store in the produce section or farmer’s market.
Olive Oil: Make sure to use extra-virgin olive oil for the best results.
Onion: Once roasted, onion provides a subtle sweetness and depth of flavor. Both white and yellow onions will work well in this soup.
Garlic: Fresh garlic cloves infuse the soup with a warm, earthy aroma and an intense, slightly spicy undertone.
Oregano: Adds a slightly bitter, earthy flavor with a hint of mint. Make sure to use Mediterranean oregano over Mexican oregano, as they are not similar in taste.
Smoked Paprika: Introduces a gentle heat and a deliciously smoky nuance.
Vegetable Broth: Provides a savory base, complementing the roasted vegetables and adding a silky smoothness to the texture.
Heavy Cream: Brings a luxurious richness and a velvety texture, rounding out the flavors with its creamy, slightly sweet profile.
Fresh Basil: Adds a fresh, peppery, and slightly sweet note, infusing the soup with a burst of color and a refreshing lift.

Instructions

Preheat & Prepare: Preheat your oven to 450 degrees Fahrenheit. Halve the tomatoes and place them in a large casserole dish. Add the chopped onion and cloves of garlic.
Roast: Drizzle the mix with 3 tablespoons of olive oil. Season the vegetables with 2 tablespoons of kosher salt, 1 tablespoon of oregano, and 1 teaspoon of smoked paprika. Roast the veggies for 30 minutes until caramelized.
Blend the Soup: Transfer the roasted vegetables and all their juices into a large pot. Add ½ cup of fresh basil to the pot, then blend the mixture until smooth with an immersion blender or a standalone blender.
Add the Liquids: Stir in 1 cup of vegetable broth or chicken stock and ¼ cup of heavy cream into the blended mixture. Gently simmer the soup to meld the flavors together.
Season & Serve: Taste and adjust the seasoning with additional salt if needed. Add a spoonful of sugar if the recipe is too acidic. Serve the soup hot, garnished with chopped fresh basil for a final touch of freshness.

Substitutions & Variations

Tomatoes: If Campari tomatoes aren’t available, feel free to use Roma or Plum tomatoes for a similar flavor.
Onion: Shallots make a great swap, offering a slightly sweeter and more delicate flavor.
Garlic: In a pinch, garlic powder can work, but fresh is always best for that pungent kick.
Oregano: Feel free to swap with thyme or basil for a different herbal note.
Smoked Paprika: Sweet paprika or a pinch of cayenne pepper can be used for varying degrees of warmth and smokiness.
Vegetable Broth: Chicken stock, beef broth, or even just water with a bit extra seasoning can be used, depending on your preferences.
Heavy Cream: For a lighter version, try half-and-half cream instead.
Basil: Fresh parsley or cilantro can offer similar bright, herbaceous notes.

Storing & Reheating

Keeping your roasted tomato soup vibrant and delicious is easy! Just follow these storage tips:

Fridge: Store the cooled soup in an airtight container. It will keep for up to 3-4 days.
Freezer: For longer storage, freeze the soup in freezer-safe bags or containers. It can be stored for up to 3 months this way.
Reheating: Gently reheat the soup on the stove over medium heat until hot, stirring occasionally. If it’s too thick, add a splash of broth or water to bring it back to the perfect consistency.

Expert Tips

Tomato Selection: For the best flavor, choose ripe, in-season tomatoes. Their ripeness contributes to the natural sweetness of the soup, resulting in a better overall taste.
Roasting Technique: To ensure even roasting, keep the tomatoes skin-side up. This also prevents the juices from escaping and caramelizes the sugars for a deeper flavor.
Batch Roasting: If you’re making a large batch, roast the vegetables in separate pans to ensure they caramelize properly and don’t steam.

FAQs

Can I make this soup with canned tomatoes?

Yes, you can use canned tomatoes. Opt for whole, peeled tomatoes for the best texture and flavor, and adjust the seasoning as they tend to be saltier.

Can I use dried herbs instead of fresh ones?

Yes, dried herbs work but use them sparingly as they’re more potent. A general rule is 1 teaspoon dried for every tablespoon of fresh herbs.

How can I thicken the soup if it’s too watery?

Simmer the soup for a longer time to reduce it, or blend in a small boiled potato or some soaked cashews for a creamier texture.

What if the soup is too acidic?

Add a spoonful of sugar if the recipe is too acidic to balance the flavors.

If you enjoyed this roasted tomato soup recipe, be sure to check out some more soul-warming soups like these:

If you try this Roasted Tomato Soup, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!