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- 2 lbs ripe tomatoes - 1 medium onion - 4 cloves garlic - 2 tablespoons extra-virgin olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon granulated sugar - Sea salt and freshly cracked black pepper - 2 cups vegetable broth - ½ cup heavy cream (optional) - Fresh basil leaves for garnish Choosing the right ingredients is key for rich flavor. Start with fresh, ripe tomatoes. They should feel firm and smell sweet. A medium onion adds depth, while garlic gives a nice kick. Use extra-virgin olive oil for its fruity flavor. Dried basil and oregano bring an earthy taste. Granulated sugar balances the acidity of tomatoes. Always season with sea salt and black pepper for a tasty finish. For the base, vegetable broth adds warmth. If you like creamy soup, heavy cream is a great choice. Finally, fresh basil leaves make a lovely garnish. They add color and freshness. Now that you know the ingredients, you can gather everything to make this delicious soup! {{ingredient_image_2}} - Preheat oven to 400°F (200°C). - Arrange 2 lbs of halved ripe tomatoes, 1 medium quartered onion, and 4 peeled garlic cloves on a large baking sheet. - Drizzle 2 tablespoons of extra-virgin olive oil over the veggies. - Sprinkle on 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of granulated sugar, sea salt, and freshly cracked black pepper. Toss to coat well. - Roast for 30 to 35 minutes until the tomatoes are soft and smell amazing. - Carefully transfer the roasted mix into a large pot. - Pour in 2 cups of vegetable broth and bring to a gentle simmer. - Use an immersion blender to puree until smooth. For a chunkier soup, blend less. - If you want it rich, add ½ cup of heavy cream. Taste and adjust seasoning with salt and pepper. - Simmer on low for 5 to 10 minutes, stirring until hot. - Serve hot, garnished with freshly torn basil leaves for a fresh touch. When making roasted tomato soup, ripe tomatoes are key. Look for tomatoes that feel heavy for their size. They should have a rich color and a slight give when you press them. If fresh tomatoes are out of season, try these options: - Canned San Marzano tomatoes - Cherry tomatoes for a sweeter taste - Grape tomatoes for a burst of flavor Seasoning makes a huge difference. Use the right ratios for salt, sugar, and herbs. A teaspoon of sugar balances the acidity of tomatoes, making the soup taste richer. Taste as you go! Adjust the salt until it tastes just right. For blending, I recommend using an immersion blender. It’s easier and less messy than a regular blender. If you want a chunkier soup, blend for a shorter time. If you prefer it smooth, blend longer until creamy. Adjust the texture to fit your taste! Pro Tips Use Fresh Tomatoes: For the best flavor, select ripe, in-season tomatoes. They should be fragrant and have a deep red color, ensuring your soup is bursting with natural sweetness. Roasting Time Matters: Keep an eye on the vegetables while roasting. If they start to char too much, they can become bitter. Aim for a nice caramelization instead, which enhances the soup's depth. Blend to Your Preference: Adjust the blending time based on your desired soup texture. For a creamier finish, blend longer; for a chunkier soup, blend less. Add a Flavor Boost: Experiment with additional herbs or spices, such as thyme or a pinch of red pepper flakes, to elevate the flavor profile of your soup. {{image_4}} To make your soup extra creamy, add heavy cream. This gives a rich taste. You can mix in half a cup of cream after blending. Stir it well to combine. This small change makes your soup feel smooth and luscious. You can also use coconut milk for a dairy-free option. This keeps the flavor while adding a twist. Cheese adds depth to your soup. Try adding grated parmesan or mozzarella. Mix in cheese after blending the soup for a creamy texture. You can also sprinkle cheese on top before serving. Broil it for a minute to melt it slightly. This creates a delightful, gooey layer that pairs well with the tomatoes. If you like heat, add some peppers. Jalapeños or red pepper flakes work great. Chop the peppers and roast them with the other veggies. You can also add a dash of cayenne for extra spice. This makes your soup exciting and full of flavor. Adjust the spice level to match your taste. After making your roasted tomato soup, let it cool down first. Store it in a clean, airtight container. This keeps the soup fresh and tasty. It will stay good in the fridge for about 3 to 5 days. Make sure to label the container with the date. This way, you can keep track of freshness. If you want to save some soup for later, freezing is a great option. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them tightly to keep out air. You can freeze it for up to 3 months. When you're ready to eat, take it out and thaw it in the fridge overnight. To reheat, warm it gently on the stove over low heat. Stir often to keep it smooth. Roasted tomato soup pairs well with many dishes. Try it with grilled cheese sandwiches for a classic combo. You can also serve it with a fresh garden salad for a light meal. For a twist, add a dollop of pesto on top of the soup before serving. Fresh basil leaves not only taste good but also add a nice touch to the look. Enjoy your meal! Yes, you can use canned tomatoes. They save time and are easy to use. Canned tomatoes have a good flavor, but fresh ones taste bright and sweet. Fresh tomatoes let you control the taste better. For this recipe, I prefer fresh tomatoes. You can thicken your soup in several ways without cream. Here are some options: - Add more roasted vegetables. - Blend in cooked rice or pasta. - Use potato chunks for a creamy texture. - Simmer longer to reduce the liquid. Each method adds flavor and body to your soup. A few great bread options include: - Crusty sourdough for a chewy bite. - Grilled cheese sandwiches for a classic combo. - Garlic bread for added flavor. - Simple baguette slices for dipping. These breads enhance the flavors of the soup and make a hearty meal. This blog post covered how to make a delicious roasted tomato soup. You learned about key ingredients like fresh tomatoes, herbs, and vegetable broth. We explored each step, from roasting vegetables to blending them smoothly. Tips helped you choose ripe tomatoes and adjust flavors. You can also try variations like creamy soup or adding cheese. Finally, I shared storage methods for your leftovers. Enjoy this simple recipe that packs great flavor. Happy cooking!

Roasted Tomato Bliss Soup

A comforting and flavorful soup made with roasted tomatoes, garlic, and herbs, finished with a touch of cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 lbs ripe tomatoes, halved
  • 1 medium onion, quartered
  • 4 cloves garlic, peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated sugar
  • to taste sea salt and freshly cracked black pepper
  • 2 cups vegetable broth
  • 0.5 cup heavy cream (optional for a luscious finish)
  • for garnish fresh basil leaves, torn

Instructions
 

  • Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  • On a large baking sheet, evenly arrange the halved tomatoes, quartered onion, and peeled garlic cloves.
  • Generously drizzle the extra-virgin olive oil over the vegetables. Then, sprinkle them with the dried basil, oregano, granulated sugar, sea salt, and freshly cracked black pepper. Toss everything together to ensure that the vegetables are evenly coated with oil and seasonings.
  • Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, or until the tomatoes have caramelized and are tender. They should look slightly shriveled and fragrant.
  • Once roasted, carefully transfer the vegetables from the baking sheet to a large pot. Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld.
  • Using an immersion blender, puree the soup until smooth and creamy. For a chunkier texture, blend it for a shorter time, adjusting to your preference.
  • If you desire extra richness, stir in the heavy cream (if using) and taste for seasoning, adjusting with additional sea salt and black pepper as needed.
  • Allow the soup to cook on low heat for an additional 5 to 10 minutes, stirring occasionally until heated through.
  • To serve, ladle the hot soup into bowls and garnish with freshly torn basil leaves for a burst of freshness and aroma.

Notes

For a richer flavor, use fresh herbs if available.
Keyword roasted, soup, tomato, vegetarian