Description
This easy roasted tomato soup is a comforting, deeply flavorful bowl made with oven-roasted tomatoes, garlic, and onion. It’s creamy, tangy, and perfect for cozy weeknight dinners or lazy weekend lunches.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved or quartered (Roma or vine tomatoes preferred)
- 1 medium yellow onion, cut into wedges
- 4 large garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 2 cups vegetable broth (or chicken broth for non-vegan)
- 1 tsp dried oregano (or Italian seasoning)
- 1/2 tsp smoked paprika (optional)
- 1/2 cup heavy cream or coconut cream (optional, for creamier soup)
- 1 tbsp fresh basil leaves, chopped (for garnish)
- Croutons, grated Parmesan, or dairy-free cheese (for serving, optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Cut tomatoes into halves or quarters, slice onion into wedges, and peel garlic cloves. Arrange all on the baking sheet.
- Drizzle olive oil over vegetables. Sprinkle with kosher salt and black pepper. Toss gently to coat.
- Roast in the oven for 30-35 minutes, until tomatoes are soft, edges are caramelized, and garlic is golden. Remove any veggies that roast faster to avoid burning.
- Transfer roasted vegetables and pan juices to a blender or food processor. Add vegetable broth, dried oregano, and smoked paprika (if using). Blend until smooth and creamy.
- Pour blended soup into a large saucepan or pot. Bring to a gentle simmer over medium heat, stirring occasionally. Adjust salt and pepper to taste. Simmer for 10 minutes to meld flavors. Add more broth if soup is too thick.
- For extra richness, stir in heavy cream or coconut cream and heat through for 2 minutes.
- Ladle soup into bowls. Garnish with fresh basil, croutons, cheese, or desired toppings. Serve hot with bread for dipping.
Notes
Roast tomatoes cut-side up for better caramelization. Use all pan juices for maximum flavor. For vegan, use coconut cream and dairy-free cheese. For gluten-free, skip croutons or use GF bread. If soup is too acidic, add a pinch of sugar or splash of cream. Soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 120
- Sugar: 6
- Sodium: 600
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
Keywords: roasted tomato soup, comfort food, easy soup, vegan option, gluten-free, healthy soup, homemade tomato soup, creamy tomato soup