Heavenly Roasted Tomato Soup Recipe for Cozy Evenings

Roasted tomato soup is the type of dish that warms your soul and fills your kitchen with a heavenly aroma, making even the grumpiest of cats stop and take notice. Imagine plump, juicy tomatoes, roasted until they burst with flavor, mingling with fragrant garlic and fresh herbs. The result is a velvety soup that dances on your taste buds like it’s auditioning for a culinary reality show.

This soup is not just for chilly evenings—it’s perfect for cozy get-togethers or lazy afternoons when you need a comforting hug in a bowl. As I ladle this luscious concoction into bowls, memories of family gatherings flood back, where laughter and love were shared over steaming cups of deliciousness.

One time, I made this roasted tomato soup for my friends during our monthly potluck. Everyone was raving about it, and one friend even declared it the best thing since sliced bread—which is saying something in our carb-loving circle!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Tomatoes: Choose firm, unblemished tomatoes for the best flavor; heirloom varieties add extra sweetness.

• Garlic Cloves: Fresh garlic enhances the soup’s depth; roast them until they’re soft and caramelized.

• Onion: A medium yellow onion provides sweetness when sautéed; chop it finely for an even cook.

• Vegetable Broth: Use low-sodium broth to control saltiness; homemade adds extra richness if available.

• Olive Oil: Quality extra virgin olive oil adds depth; drizzle generously on the tomatoes before roasting.

• Fresh Basil: Aromatic basil brightens the flavors; use whole leaves for garnish to impress your guests.

• Salt & Pepper: Simple seasonings elevate flavors; season to taste as you go along for better results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Slice your ripe tomatoes in half and place them cut side up on the sheet.

Drizzle olive oil generously over the tomatoes while sprinkling them with salt and pepper. Roast these beauties in the oven until they are caramelized and slightly shriveled—about 25-30 minutes does the trick.

While your tomatoes roast away, heat a splash of olive oil in a large pot over medium heat. Add chopped onions and minced garlic, stirring until they become translucent and release their sweet aroma—around 5 minutes should do it.

Once you remove those luscious roasted tomatoes from the oven, toss them into your pot along with any juices that might have collected on the baking sheet. Pour in vegetable broth until everything is just covered; let it simmer for about 15 minutes so all those flavors can mingle together beautifully.

After simmering away like magic, remove the pot from heat and blend until smooth using an immersion blender (or transfer to a regular blender). Taste-test and adjust seasoning as needed—maybe add more salt or a pinch of sugar to balance acidity.

Finally, ladle this divine roasted tomato soup into bowls and garnish with fresh basil leaves. Serve immediately alongside crusty bread or your favorite grilled cheese sandwich—a match made in comfort food heaven!

Perfecting the Cooking Process

Start by roasting the tomatoes and garlic until they’re golden. Blend them with vegetable broth and seasonings for a smooth, flavorful soup. This order ensures maximum flavor extraction while keeping everything simple and efficient.

Add Your Touch

Feel free to customize your roasted tomato soup! Add basil for freshness, chili flakes for heat, or cream for richness. Play around with ingredients until you create your personal favorite version of this delightful dish.

Storing & Reheating

Store leftover roasted tomato soup in an airtight container in the fridge for up to five days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through without boiling.

This roasted tomato soup reminds me of cozy evenings spent with friends. One time, we even had a gourmet grilled cheese competition alongside it—everyone brought their A-game and we laughed till our sides hurt.

FAQ

Can I use canned tomatoes instead of fresh?

Canned tomatoes work well but may require less cooking time than fresh ones.

How can I make this soup vegan?

Simply use vegetable broth instead of chicken broth and omit any dairy.

What herbs pair best with roasted tomato soup?

Basil and thyme are excellent choices to enhance the flavor profile of the soup.

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Roasted Tomato Soup

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Roasted tomato soup is a comforting dish bursting with flavor, perfect for chilly nights or cozy gatherings. With roasted tomatoes mingling with aromatic garlic and fresh herbs, this velvety soup warms your soul and fills your home with an irresistible aroma. Simple to prepare yet impressive in taste, it’s the ultimate hug in a bowl that pairs beautifully with crusty bread or gourmet grilled cheese.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 6
• Category: Soup
• Method: Roasting and Blending
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 lbs ripe tomatoes, halved
• 4 garlic cloves
• 1 medium yellow onion, chopped
• 4 cups low-sodium vegetable broth
• 3 tbsp extra virgin olive oil
• 1/2 cup fresh basil leaves, plus more for garnish
• Salt and pepper to taste

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place halved tomatoes cut side up on the baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 25-30 minutes until caramelized.
3. In a large pot, heat olive oil over medium heat. Sauté onions and minced garlic until translucent (around 5 minutes).
4. Add roasted tomatoes and their juices to the pot along with vegetable broth. Simmer for 15 minutes.
5. Blend the soup until smooth using an immersion blender or regular blender. Adjust seasoning as needed and serve garnished with basil.

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 150
• Sugar: 6g
• Sodium: 450mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg