![To make a great roasted tomato soup, you need some key ingredients. Here’s what you will need: - 2 pounds ripe Roma tomatoes, quartered - 1 large onion, roughly chopped - 4 cloves garlic, unpeeled - 3 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon smoked paprika - 1 teaspoon dried basil - 4 cups vegetable broth - 1 tablespoon balsamic vinegar - 1 cup heavy cream or a dairy-free alternative (optional) - Fresh basil leaves for garnish These ingredients create a tasty base for your soup. The sweet, roasted tomatoes bring warmth. The onion and garlic add depth and flavor. If you want to take your soup to the next level, consider some fun add-ins. Here are a few options: - A pinch of red pepper flakes for heat - A tablespoon of honey for sweetness - A splash of lemon juice for brightness - Fresh herbs like thyme or oregano for extra flavor Feel free to mix and match these additions. They can change the soup's flavor and make it your own. Roasted tomato soup is not only delicious but also healthy. Here’s a quick look at its nutritional benefits: - High in vitamins A and C from tomatoes - Good source of fiber from vegetables - Contains healthy fats from olive oil - Option for creamy texture with heavy cream or dairy-free choices This soup is a warm and comforting meal, perfect for any day. You can find the full recipe in the section above. Enjoy cooking! First, we need to prepare our ingredients. Grab 2 pounds of ripe Roma tomatoes and quarter them. Next, chop 1 large onion roughly. Take 4 cloves of garlic and leave them unpeeled. This keeps their flavor strong and sweet. Now, preheat your oven to 400°F (200°C). On a large baking sheet, spread out the quartered tomatoes and chopped onion. Add the unpeeled garlic cloves too. Drizzle 3 tablespoons of olive oil over the vegetables. Season generously with salt, pepper, smoked paprika, and dried basil. I like to use about 1 teaspoon of each spice. Roast your mix in the oven for 30-35 minutes. You want the tomatoes to caramelize and soften. Stir the mixture halfway through for even cooking. Once done, take it out and let it cool for a bit. After it cools, squeeze the roasted garlic from its skin into a blender or a pot. Add the roasted tomatoes and onion. Pour in 4 cups of vegetable broth and 1 tablespoon of balsamic vinegar. If you want a creamy soup, you can add 1 cup of heavy cream later. Blend it all until smooth. If you're using a pot, you can use an immersion blender. Once blended, pour the mixture back into the pot. Simmer over medium heat for about 10 minutes. If you added heavy cream, stir it in now. Simmer for another 5 minutes. Always taste and adjust the seasoning as needed. To serve, ladle the hot soup into bowls. Garnish each bowl with fresh basil leaves for a nice touch. This roasted tomato soup pairs well with a crispy grilled cheese sandwich or a fresh salad. Enjoy your cozy meal! You can find the full recipe for more details. Roasting brings out the best in tomatoes. Use ripe Roma tomatoes for great taste. Cut them into quarters to help them roast evenly. Spread them out on your baking sheet. This way, they won’t steam but caramelize instead. A little olive oil helps too. Drizzle it on top and make sure to coat all the veggies. Season generously with salt and pepper. Smoked paprika adds a nice depth. Roast them at 400°F for 30-35 minutes. Stir halfway through to ensure they cook evenly. One mistake is overcrowding the baking sheet. If you pile on the tomatoes, they will not roast well. They need space to breathe and caramelize. Another mistake is not letting the garlic roast long enough. Roasting garlic adds a sweet flavor that brightens the soup. Make sure to use fresh herbs instead of dried ones for garnish. Fresh basil gives a pop of flavor that dried cannot match. If you want a creamier soup, add heavy cream. Stir it in after blending the soup. This makes the soup rich and smooth. If you prefer a lighter option, use coconut milk or cashew cream. Both will add creaminess without the dairy. Blend the soup well to achieve a silky texture. Always taste and adjust the seasoning. This step can elevate your soup to new heights. For the full recipe, check out the cozy roasted tomato soup section. {{image_2}} To make this soup vegan, skip the heavy cream. Use a creamy plant-based milk instead. Coconut milk or cashew cream works well. You will still enjoy great flavor. The roasted tomatoes shine in this recipe. If you want a creamy soup, add heavy cream. Stir it in after blending the soup. You can also use a dairy-free alternative. This gives the soup a rich, smooth texture. Adjust the seasoning after adding cream to balance flavors. Add fun flavors by mixing in different ingredients. Try these options: - Fresh herbs: Add thyme or oregano for an herbal twist. - Spices: A pinch of red pepper flakes adds heat. - Cheese: Grated parmesan or crumbled feta gives a salty kick. - Vegetables: Stir in roasted bell peppers or carrots for added depth. Feel free to experiment and find your favorite combination. For the complete recipe, check the [Full Recipe]. To store leftover roasted tomato soup, let it cool first. Pour it into an airtight container. Seal the container well. You can store it in the fridge for up to five days. Make sure it is chilled before placing it in the fridge to keep it fresh. You can freeze roasted tomato soup for later use. First, cool the soup completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the bags with the date. It can last up to three months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. When reheating your roasted tomato soup, do it slowly. Pour the soup into a pot and heat it over medium heat. Stir often to prevent sticking. If the soup is too thick, add some vegetable broth or water to thin it out. You can also reheat it in the microwave. Heat it in short bursts, stirring in between. This keeps the soup warm without burning it. Enjoy your cozy soup again! You can use coconut milk or cashew cream. Both add creaminess without dairy. Silken tofu is another option. It blends well and keeps the soup thick. You can also try almond milk, but it may not be as rich. Homemade roasted tomato soup lasts about 5 to 7 days in the fridge. Make sure you store it in an airtight container. This keeps the soup fresh and tasty for your next meal. Yes, you can use canned tomatoes. They are a great time-saver. Look for high-quality, whole tomatoes. Drain them well before using. Canned tomatoes can be just as flavorful as fresh ones in this soup. Roasted tomato soup pairs well with grilled cheese sandwiches. The crunch of the bread and gooey cheese complements the soup well. A fresh green salad also works nicely for a light meal. You can even serve it with crusty bread for dipping. Roasted tomato soup is simple to make and very tasty. We discussed important ingredients, step-by-step instructions, tips, variations, and storage methods. You can boost the flavor with add-ins or make it vegan. Remember to avoid common mistakes to ensure a perfect dish. Store leftovers properly for later enjoyment. This soup is a great meal choice with many pairings. Enjoy your cooking adventure with this easy and delightful recipe!](https://recipesinsight.com/wp-content/uploads/2025/07/4b6899dd-6ee1-4fcf-997d-90e74af00e94-250x250.webp)
Roasted Tomato Soup
Warm up your day with this delicious cozy roasted tomato soup! Bursting with flavor from fresh Roma tomatoes, garlic, and aromatic herbs, this easy recipe is perfect for any time of year. Discover the simple steps to create a creamy, comforting soup that will be a hit with family and friends. Ready to elevate your soup game?