Introduction

Hey there! Today, I want to share with you my favorite recipe for easy homemade roasted tomato soup. This comforting and flavorful soup is perfect for those chilly evenings when you crave something warm and satisfying. I’ve been making this soup for years, and it always brings back memories of cozy family dinners. The best part? It’s incredibly simple to make, requiring just a few basic ingredients. So, let’s get started!

Why You’ll Love This

I make this tomato soup when I need a quick and delicious meal that everyone in my family will love. It’s a great way to use up those ripe tomatoes from the garden or the ones sitting in your pantry. The roasted tomatoes add a depth of flavor that is simply irresistible. Plus, this recipe is incredibly versatile – you can customize it to your taste by adding your favorite herbs or spices. Trust me, once you try this homemade roasted tomato soup, you’ll never go back to the canned version!

Ingredients

For this easy homemade roasted tomato soup, you’ll need:

• 2 pounds of ripe tomatoes
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon of dried basil
• 1/2 teaspoon of dried thyme
• 4 cups of vegetable broth
• 1/2 cup of heavy cream (optional)

Feel free to experiment with the ingredients. Sometimes, I like to add a pinch of red pepper flakes for a little kick. You can also substitute fresh herbs for dried ones if you have them on hand. Don’t be afraid to get creative!

Directions

1. Preheat your oven to 400°F (200°C).

2. Cut the tomatoes in half and place them on a baking sheet, cut side up.

3. Drizzle the olive oil over the tomatoes and sprinkle them with salt, pepper, dried basil, and dried thyme.

4. Roast the tomatoes in the preheated oven for about 30-40 minutes or until they are soft and slightly caramelized.

5. While the tomatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat.

6. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent and fragrant.

7. Once the tomatoes are done roasting, remove them from the oven and let them cool slightly.

8. Transfer the roasted tomatoes to the pot with the onion and garlic.

9. Pour in the vegetable broth and bring the mixture to a boil.

10. Reduce the heat and let the soup simmer for about 15-20 minutes to allow the flavors to meld together.

11. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.

12. If desired, stir in the heavy cream to add a touch of richness.

13. Taste the soup and adjust the seasonings to your liking.

14. Serve the homemade roasted tomato soup hot with a sprinkle of fresh herbs on top.

Notes

This homemade roasted tomato soup is even better the next day as the flavors have a chance to develop. You can store any leftovers in the refrigerator for up to 3 days. However, in my house, it never lasts more than a day!

Variations

I’ve experimented with a few variations of this recipe, and one that I particularly enjoyed was adding a roasted red bell pepper to the mix. It added a hint of sweetness and a lovely smoky flavor. Give it a try if you’re feeling adventurous!

Equipment

While not essential, an immersion blender makes pureeing the soup a breeze. If you don’t have one, you can use a regular blender, but be sure to let the soup cool slightly before blending it in batches. Safety first!

Serving Suggestions

I love serving this homemade roasted tomato soup with a grilled cheese sandwich on the side. The combination of the warm, comforting soup and the crispy, cheesy sandwich is unbeatable. It’s a classic pairing that never fails to please.

Pro Tips

One lesson I’ve learned from my mistakes is not to rush the roasting process. It’s tempting to turn up the heat to speed things along, but trust me, low and slow is the way to go. This will ensure that the tomatoes develop those delicious caramelized edges and a deep flavor.

FAQ

Q: Can I use canned tomatoes instead of fresh ones?

A: Absolutely! If you don’t have fresh tomatoes on hand, canned tomatoes can be a great substitute. Just make sure to use high-quality canned tomatoes for the best flavor.

Q: Can I freeze the homemade roasted tomato soup?

A: Yes, you can freeze the soup for up to 3 months. Just let it cool completely, then transfer it to freezer-safe containers or bags. Thaw it in the refrigerator overnight before reheating.

Q: Can I use vegetable oil instead of olive oil?

A: While olive oil adds a lovely flavor to the soup, you can use vegetable oil if that’s what you have available. The soup will still be delicious!

Q: Can I make this soup vegan?

A: Absolutely! Simply omit the heavy cream and use a dairy-free alternative or coconut milk for added creaminess.

Q: Can I add other vegetables to the soup?

A: Of course! Feel free to get creative and add other vegetables like carrots, celery, or bell peppers. Just make sure to adjust the cooking time accordingly.

Q: What’s the best way to reheat the soup?

A: The easiest way to reheat the soup is on the stovetop over medium heat. Just be sure to stir it occasionally to prevent it from sticking to the bottom of the pot.

Q: Can I double the recipe?

A: Absolutely! This recipe can easily be doubled or even tripled if you’re feeding a crowd. Just make sure you have a large enough pot to accommodate the increased volume.

Q: Can I use fresh herbs instead of dried ones?

A: Definitely! If you have fresh basil or thyme on hand, feel free to use them instead of dried herbs. Just keep in mind that the flavor may be slightly different, so adjust the quantities to your taste.

Q: Can I add a splash of balsamic vinegar to the soup?

A: That’s a great idea! A splash of balsamic vinegar can add a tangy depth of flavor to the soup. Just be mindful of the quantity – a little goes a long way!

Q: Can I use this soup as a base for other recipes?

A: Absolutely! This homemade roasted tomato soup makes a fantastic base for other dishes like pasta sauces or stews. Get creative and let your culinary imagination run wild!

Q: Can I use this soup as a dip?

A: Definitely! This soup can be thickened up a bit by reducing the amount of vegetable broth. It makes a delicious dip for crusty bread or even tortilla chips.

Q: Can I use this soup as a sauce for pizza?

A: Absolutely! This soup has a rich and concentrated tomato flavor that would work beautifully as a pizza sauce. Just be sure to reduce it slightly to thicken it up before spreading it on the pizza dough.

Q: Can I add meat to the soup?

A: If you’re a meat lover, you can certainly add some cooked bacon or Italian sausage to the soup for added flavor. Just cook the meat separately and add it to the soup when serving.

Q: Can I use this soup as a base for a Bloody Mary cocktail?

A: While I haven’t personally tried it, I can see how the flavors of this soup would work well in a Bloody Mary. Give it a go and let me know how it turns out!

Q: Can I add a splash of cream sherry to the soup?

A: Absolutely! A splash of cream sherry can add a lovely depth of flavor to the soup. Just be sure to add it at the end, after you’ve pureed the soup.

Q: Can I use this soup as a sauce for pasta?

A: Definitely! This soup can be thinned out with a bit of pasta cooking water and used as a sauce for your favorite pasta. It’s a quick and flavorful way to dress up a simple pasta dish.

Q: Can I use this soup as a base for a seafood stew?

A: Absolutely! This homemade roasted tomato soup would make a fantastic base for a seafood stew. Just add some shrimp, fish, or mussels to the soup and let them cook until they’re tender.

Q: Can I use this soup as a marinade for grilled vegetables?

A: That’s a great idea! The rich tomato flavor of this soup would work beautifully as a marinade for grilled vegetables. Just brush the soup onto the vegetables before grilling for a burst of flavor.

Q: Can I use this soup as a base for a gazpacho?

A: While this soup is delicious served hot, it can also be enjoyed cold as a gazpacho. Just chill it in the refrigerator until it’s cold, then serve it with a drizzle of olive oil and some fresh herbs on top.

Q: Can I use this soup as a base for a tomato-based curry?

A: Absolutely! This homemade roasted tomato soup would make a fantastic base for a tomato-based curry. Just add your favorite curry spices and some cooked protein or vegetables to the soup and let it simmer until everything is heated through.

Q: Can I use this soup as a base for a Mexican tortilla soup?

A: Definitely! This soup has a rich and flavorful tomato base that would work beautifully in a Mexican tortilla soup. Just add some cooked chicken, black beans, corn, and spices to the soup and let it simmer until everything is well combined.

Q: Can I use this soup as a base for a tomato-based risotto?

A: That’s a fantastic idea! The rich tomato flavor of this soup would make a delicious base for a tomato-based risotto. Just substitute the vegetable broth with the soup and follow your favorite risotto recipe.

Conclusion

There you have it – my easy homemade roasted tomato soup recipe. I hope you give it a try and enjoy it as much as I do. This soup is a true crowd-pleaser, and its rich flavors will warm you up from the inside out. So, grab those ripe tomatoes and get roasting! Your taste buds will thank you.