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Roasted Tomato Soup

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This Roasted Tomato Soup is a comforting, rich dish that brings out the natural sweetness of tomatoes through roasting. Combined with garlic, onion, and fresh basil, this soup is velvety smooth and packed with flavor. Topped with crispy parmesan toasts, it’s the ultimate cozy meal. Perfect for chilly days or any time you crave a warming bowl of homemade soup.

  • Author: Chef Sarah
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

For Roasted Tomato Soup:

3 pounds Roma tomatoes, halved

1 cup cherry tomatoes (optional)

1 medium red or yellow onion, quartered

1 head of garlic, halved

1/4 cup olive oil, plus more for drizzling

1 tablespoon balsamic vinegar

Kosher salt and freshly cracked pepper

6 thyme sprigs (optional)

1 cup vegetable or chicken broth

2 handfuls of basil leaves (about 12 larger leaves), plus more for garnish

For Parmesan Toasts:

1 baguette of your choice, thinly sliced on the diagonal into 1/4-inch slices

Olive oil

Grated parmesan

Instructions

  1. Preheat the oven to 400ºF.
  2. Prepare the tomatoes: Place Roma tomatoes cut-side up on a large parchment-lined baking sheet. Add cherry tomatoes (if using), garlic halves, and onion around the tomatoes. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.
  3. Roast the vegetables: Roast for 35-45 minutes, until tomatoes, garlic, and onion are soft and slightly charred. Remove from the oven and cool slightly.
  4. Make the Parmesan toasts: While the vegetables roast, place baguette slices on a baking tray. Drizzle with olive oil and sprinkle with parmesan. Bake for 10-12 minutes, until golden and toasted.
  5. Blend the soup: Once cooled slightly, squeeze the garlic out of its skins and add to a blender along with the roasted tomatoes, onion, and broth. Blend until smooth, adding basil leaves and blending again.
  6. Adjust seasoning: Taste the soup and adjust seasoning with salt and pepper.
  7. Heat and serve: Reheat the soup in a large pot if necessary. Ladle into bowls, drizzle with olive oil, and serve with parmesan toasts on top.

Notes

  • Creamy Version: Stir in heavy cream or coconut milk for a richer texture after blending.
  • Spicy: Add red pepper flakes or diced chili to the roasted vegetables for some heat.
  • Herb Variations: Use thyme or oregano instead of basil for a different flavor.
  • Vegan Option: Skip the parmesan toasts or use dairy-free cheese.

Find it online: https://cookingwithsarah.com/roasted-tomato-soup/