Easy Homemade Roasted Tomato Soup

This easy homemade roasted tomato soup is rich, flavorful, and perfect for a cozy meal. Made with fresh, roasted tomatoes, garlic, and herbs, it’s a simple yet delicious dish that pairs beautifully with crusty bread or a classic grilled cheese sandwich.

Why You’ll Love This Recipe

• Uses fresh, wholesome ingredients
• Roasting enhances the natural sweetness of tomatoes
• Simple and easy to prepare
• Perfect for meal prep and leftovers
• Can be customized with different herbs and seasonings
• Freezes well for future meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh tomatoes (Roma, cherry, or vine-ripe)
• Olive oil
• Garlic cloves
• Onion
• Vegetable or chicken broth
• Fresh basil
• Salt and pepper
• Red pepper flakes (optional, for a hint of spice)
• Heavy cream or coconut milk (optional, for creaminess)

Directions

1. Preheat the oven to 400°F (200°C).
2. Prepare the tomatoes by cutting them in half and placing them on a baking sheet.
3. Add garlic and onion, drizzle with olive oil, and season with salt and pepper.
4. Roast for 30-40 minutes, until tomatoes are soft and slightly caramelized.
5. Transfer to a blender (or use an immersion blender) and blend until smooth.
6. Pour into a pot, add broth, and bring to a gentle simmer.
7. Stir in basil and optional heavy cream or coconut milk, adjust seasoning as needed.
8. Serve warm with fresh basil and a drizzle of olive oil.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes

Variations

• Spicy Version: Add more red pepper flakes or a chopped jalapeño.
• Creamy Version: Stir in extra heavy cream or coconut milk.
• Herb Twist: Swap basil for thyme or rosemary for a different flavor profile.
• Protein Boost: Add cooked shredded chicken or white beans for a heartier soup.
• Cheesy Delight: Serve with grated Parmesan or a dollop of ricotta cheese.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Allow the soup to cool completely and freeze for up to 3 months.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals until heated through.

FAQs

How do I make the soup thicker?

You can add a potato while blending, reduce the broth amount, or let it simmer longer to thicken naturally.

Can I use canned tomatoes instead of fresh ones?

Yes, but roasting fresh tomatoes enhances the flavor. If using canned, choose fire-roasted tomatoes for better depth.

What can I serve with this soup?

It pairs well with grilled cheese, garlic bread, or a fresh green salad.

Can I make this soup vegan?

Absolutely! Use vegetable broth and coconut milk instead of heavy cream.

How can I make it gluten-free?

The soup itself is naturally gluten-free. Just ensure that any side dishes, like bread, are gluten-free.

Can I roast other vegetables with the tomatoes?

Yes! Carrots, bell peppers, or zucchini add extra flavor and nutrition.

How do I get a smoother texture?

Blend the soup longer or strain it through a fine-mesh sieve for a silkier consistency.

Is this soup kid-friendly?

Yes! If your child prefers a milder flavor, skip the red pepper flakes.

Can I add protein to this soup?

Yes, try adding cooked chicken, shrimp, or beans for added protein.

How long does the soup last in the freezer?

Properly stored, it can last up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

This easy homemade roasted tomato soup is a must-try for soup lovers. With its rich, roasted flavor and simple preparation, it’s a comforting dish that’s perfect for any time of the year. Enjoy it fresh or make a big batch for meal prep—either way, it’s sure to be a hit!

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