Roasted Tomato Soup
Cozy and creamy, this roasted tomato soup is the kind of recipe you’ll want on repeat all season long. The secret? Roasting the veggies first for that rich, homemade flavor you just can’t beat.
Servings: 6 servings
Ingredients
- 3 lbs Roma or plum tomatoes cut in half or quarters (or 2 cans of 28 oz roasted tomatoes)
- 1 large yellow onion chopped
- 6 cloves garlic
- 1 medium carrot peeled and roughly chopped (optional, for sweetness)
- ¼ cup extra virgin olive oil
- 4 cups vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon sugar or honey to balance the acidity of the tomatoes
- ½ cup heavy cream
- Fine sea salt and freshly ground black pepper to taste
- Optional garnishes: grated parmesan cheese, drizzle of heavy cream or olive oil, or fresh basil leaves
Grilled Cheese Croutons (optional)
- 4 slices sturdy bread sourdough, brioche, or country white
- 2 Tablespoons unsalted butter softened
- 1 cup shredded cheese mix of cheddar and mozzarella is best
Instructions
- Preheat oven to 400 F. Arrange tomatoes, onion, carrot, and garlic on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and roast 35–40 minutes, until softened and caramelized.
- Squeeze roasted garlic into a large pot, then add all roasted vegetables and pan juices. Stir in broth, oregano, and sugar, and simmer 15 minutes.
- Blend soup until smooth (use an immersion blender or carefully work in batches with a standard blender). Return to pot, stir in heavy cream, and warm gently - do not boil. Season to taste.
- Meanwhile, butter bread slices, sandwich with cheese, and cook in a skillet over medium heat for 3–4 minutes per side until golden and melted. Let rest 1 minute, then cut into bite-sized cubes.
- Ladle hot soup into bowls and top with grilled cheese croutons.
Notes
- Roast for the best flavor – I have tested this soup both with and without roasting, and trust me, roasting makes all the difference. It brings out a sweetness and depth you just can’t get otherwise.
- Blending safely – I love my immersion blender for this (no spills!). If you use a regular blender, vent the lid so steam doesn’t build up.
- Don’t skip the sugar – Just a teaspoon balances the acidity of the tomatoes. It won’t make the soup taste sweet, but it rounds out the flavor beautifully.
- Adjust the creaminess - I usually go with heavy cream, but half-and-half or coconut milk work too. Coconut milk gives a lovely hint of sweetness.
- Finishing touch – A swirl of pesto, olive oil, cream, or sprinkle of fresh basil makes it feel extra special.
Nutrition
Calories: 218kcal | Carbohydrates: 17g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 652mg | Potassium: 642mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4219IU | Vitamin C: 35mg | Calcium: 56mg | Iron: 1mg
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