Easy Roasted Tomato Soup Recipe Perfect for Cozy Nights

The smell of roasted tomatoes, garlic, and fresh basil filling your kitchen is the ultimate comfort. Honestly, this Easy Roasted Tomato Soup recipe is all you need for those chilly evenings when you’re craving something warm, flavorful, and nourishing. It’s simple, packed with goodness, and comes together effortlessly—even if you’re not a pro in the kitchen. This recipe has been a staple in my home for years, and I can’t wait to share all my tips and tricks with you!

I first started making roasted tomato soup on a whim when I had an abundance of garden tomatoes. After one batch, I was hooked. Something magical happens when you roast the tomatoes—they become sweeter, richer, and downright irresistible. Pair that with the creaminess of a good broth and a hint of Parmesan, and you’ve got a bowl of pure comfort.

This roasted tomato soup is ideal for busy weeknights or for when you want to impress guests without spending hours in the kitchen. Plus, it’s easy to make ahead and freeze, so you can enjoy it anytime. Whether you’re dipping crusty bread into it or simply savoring it as is, this soup is bound to become a favorite in your home too.

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 45 minutes, including roasting time!
• Simple Ingredients: Made with pantry staples and fresh produce.
• Perfect for Cozy Nights: Warm, comforting, and ideal for curling up on the couch.
• Family-Friendly: Even picky eaters love the velvety texture and rich flavor.
• Unbelievably Delicious: Roasting the tomatoes adds depth, while fresh basil and garlic take it to the next level.

What truly makes this recipe shine is the roasting step. Instead of boiling everything right away, you roast the tomatoes, garlic, and onions to caramelize their natural sugars. This simple step transforms the flavor into something much more complex and satisfying. And let’s be honest, there’s something so cozy about the smell of roasted veggies wafting through your home.

Whether you’re serving it as a starter or making it the star of your meal, this soup is versatile, nourishing, and downright delightful. Trust me, once you try it, you’ll wonder why you ever bought canned tomato soup in the first place.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that you probably have in your kitchen right now:

• Fresh Tomatoes: Roma or plum tomatoes work best, halved.
• Garlic: Whole cloves, peeled and roasted for a mellow sweetness.
• Onion: One medium onion, quartered.
• Olive Oil: For roasting—use a high-quality extra virgin olive oil for the best flavor.
• Vegetable Broth: Adds depth and blends the soup perfectly. Chicken broth works too!
• Fresh Basil: A handful of leaves to brighten the soup and add a pop of flavor.
• Heavy Cream: Optional, but adds a luxurious creaminess.
• Salt & Pepper: To season and bring out all the flavors.
• Crushed Red Pepper Flakes: Optional, for a little kick.
• Parmesan Cheese: For garnish (or stir a bit in for extra richness).

If fresh tomatoes aren’t in season, canned whole tomatoes work as a great substitute. You can also use coconut cream instead of heavy cream for a dairy-free version. For the broth, I prefer homemade vegetable stock, but store-bought works just fine.

Equipment Needed

• Sheet Pan: For roasting the tomatoes, garlic, and onion.
• Blender: Immersion or countertop blender to puree the soup until smooth.
• Large Soup Pot: For simmering the blended soup.
• Knife: A sharp knife for cutting the tomatoes and onion.
• Cutting Board: For prepping your vegetables.

If you don’t have a blender, an old-fashioned potato masher will do in a pinch—it won’t give you the same silky texture, but it’ll still be delicious. And if you’re on a budget, don’t worry—basic tools work perfectly for this recipe!

Preparation Method

1. Preheat your oven to 400°F (200°C).
2. Arrange the halved tomatoes, garlic cloves, and quartered onion on a large baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper.
3. Roast in the oven for 25-30 minutes, until the tomatoes are soft and slightly caramelized, and the garlic is golden.
4. Transfer the roasted vegetables to a blender or soup pot. Add the vegetable broth and fresh basil leaves.
5. Blend until smooth. If using a countertop blender, work in batches to avoid overflow. (Tip: Let the veggies cool slightly before blending to avoid splatters.)
6. Pour the pureed mixture into a large pot and heat over medium-low heat. Add heavy cream if desired, stirring gently for a creamy texture.
7. Simmer for 10-15 minutes, stirring occasionally. Taste and adjust seasoning with more salt, pepper, or crushed red pepper flakes.
8. Serve hot, garnished with freshly grated Parmesan cheese and additional basil leaves if desired.

(Pro Tip: If the soup feels too thick, add a splash of broth or water to reach your desired consistency.)

Cooking Tips & Techniques

• Choose the right tomatoes: Roma tomatoes are ideal because they’re meaty and less watery, but any ripe tomatoes will work.
• Don’t skip the roasting: This step adds depth and sweetness you can’t achieve by boiling alone.
• Blend in batches: If you’re using a countertop blender, avoid overfilling to prevent spills—trust me on this one!
• Season as you go: Taste the soup before serving and adjust the salt, pepper, or spice to suit your preference.
• Reheat gently: If reheating leftovers, warm the soup on low heat to preserve the creamy texture.

Variations & Adaptations

• Dairy-Free: Skip the heavy cream or use coconut cream instead for a vegan-friendly option.
• Spicy Kick: Add a teaspoon of smoked paprika or cayenne pepper for a little heat.
• Herb Swap: Use fresh thyme or oregano instead of basil for a different flavor profile.
• Low-Carb: Skip the bread and serve with a side of roasted veggies or a green salad.
• Protein Boost: Stir in shredded chicken or white beans for a heartier meal.

One of my favorite variations is adding a swirl of pesto on top before serving—it’s a game changer!

Serving & Storage Suggestions

This soup is best served hot with a side of crusty bread, a grilled cheese sandwich, or simply on its own. For presentation, ladle the soup into bowls and garnish with fresh basil, Parmesan, or a drizzle of olive oil.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, let the soup cool completely, pour into freezer-safe containers, and freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Nutritional Information & Benefits

Each serving of this soup is packed with nutrients:

• Rich in Vitamin C, thanks to the tomatoes.
• Low in calories and fat (especially if you skip the cream).
• High in antioxidants from the garlic and basil.
• Gluten-free and customizable for various diets.

It’s the kind of meal that feels indulgent but is secretly good for you!

Conclusion

If you’re looking for a recipe to warm your soul and make your kitchen smell amazing, this Easy Roasted Tomato Soup is it. It’s simple, cozy, and endlessly versatile, making it perfect for any occasion. I love how easy it is to customize, so feel free to experiment and make it your own.

Try it tonight, and let me know what you think! Leave a comment below or share your favorite variation. I’d love to hear how you enjoy this comforting classic.

So grab your apron, roast those tomatoes, and get ready to savor every spoonful—you deserve it!

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes work well when fresh ones aren’t available. Just be sure to drain them before roasting.

How do I make this soup vegan?

Skip the cream and Parmesan, and use vegetable broth. Coconut cream adds a lovely richness if you want a creamy texture.

Can I freeze this soup?

Absolutely! Let the soup cool completely, then store it in freezer-safe containers for up to 3 months.

What’s the best way to reheat leftovers?

Warm the soup gently on the stovetop over low heat, stirring occasionally. Add a splash of broth if it’s too thick.

What can I serve with roasted tomato soup?

Classic pairings include grilled cheese sandwiches, crusty bread, or a fresh green salad.

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