Name: Roasted Tomato Soup
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Ingredients: 3 pounds ripe plum tomatoes (cut in half lengthwise); 1/4 cup extra virgin olive oil; 2 tablespoons extra virgin olive oil; 2 yellow onions (chopped (about 2 cups)); 5 cloves garlic (minced); 2 tablespoons butter; 1/4 teaspoon crushed red pepper flakes; 28 ounce can whole plum tomatoes (undrained); 2 cups fresh basil leaves (packed, then chopped); 1/2 teaspoon dried thyme; 4 cups low-sodium chicken broth (or vegetable broth); grated parmesan (optional garnishes); fresh basil (optional garnishes)

Jump to Recipe Print Recipe

There’s something so comforting about a bowl of Roasted Tomato Soup. I remember the first time I made it during a chilly fall afternoon. The aroma of roasting tomatoes filled my kitchen, inviting everyone to gather around the table. Each spoonful tasted like a warm hug, blending the rich flavors of freshly roasted plum tomatoes with fragrant basil and a hint of spice. It became a family favorite, a dish that not only warms the belly but also brings people together. Whether it’s a casual lunch or an elegant dinner, Roasted Tomato Soup is versatile enough to fit any occasion.

As the leaves turn and the days grow shorter, I find myself craving this soup more than ever. It’s the perfect antidote to the crisp air outside. I love how it evokes memories of cozy evenings spent with loved ones, sharing stories and laughter. Making this soup is not just a culinary task; it’s a ritual that brings joy to my heart. Each ingredient, from the sweet onions to the aromatic garlic, plays its part in creating a symphony of flavors that dance together beautifully. And the best part? You can make it ahead of time, letting the flavors deepen and develop, making it even more delicious.

Recipe Snapshot

Total Time:
2 hr

Prep Time:
20 mins

Cook Time:
100 mins

Difficulty:
Medium

Calories:
180 kcal

Protein:
4 g

Diet:
Keto, Paleo, Whole30

Fat:
7 g

Tools Used:
Blender

FAQ

Absolutely! Canned tomatoes can be a great alternative if fresh ones aren’t available. Just make sure to choose high-quality canned plum tomatoes for the best flavor. This is especially handy in the off-season when fresh tomatoes might not taste as good. You can even use half fresh and half canned for a nice balance!

Making a vegan version of Roasted Tomato Soup is quite simple. Replace the butter with a plant-based alternative, and use vegetable broth instead of chicken broth. You can also skip the optional parmesan for garnishing or use a vegan cheese alternative. The flavor will still be rich and satisfying!

Definitely! Roasted Tomato Soup is excellent for meal prep. You can make a big batch ahead of time and store it in the fridge for a few days. The flavors continue to develop and it tastes even better after sitting. Just keep it sealed in an airtight container and reheat when you’re ready to enjoy it!

This soup pairs wonderfully with a variety of sides. Consider serving it with a warm, crusty loaf of bread or a grilled cheese sandwich for a classic combination. You could also enjoy it with a fresh salad for a lighter meal. The options are endless, so feel free to get creative!

Conclusion

In conclusion, Roasted Tomato Soup is a heartwarming dish that brings comfort and joy to any table. Its rich flavors and delightful aromas make it a staple for cozy nights. I encourage you to try making this soup soon; it’s sure to become a favorite in your home too. Gather your ingredients and start cooking; you won’t regret it!

Roasted Tomato Soup

The ultimate comfort food, Roasted Tomato Soup combines the rich sweetness of ripe plum tomatoes with fresh basil and a hint of spice. This easy weeknight dinner is perfect for chilly evenings, offering a cozy warmth that makes it a must-try!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 40

Total Time 2

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

3 pounds ripe plum tomatoes cut in half lengthwise
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
2 yellow onions chopped (about 2 cups)
5 cloves garlic minced
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
28 ounce can whole plum tomatoes undrained
2 cups fresh basil leaves packed, then chopped
1/2 teaspoon dried thyme
4 cups low-sodium chicken broth or vegetable broth
grated parmesan optional garnishes
fresh basil optional garnishes

Equipment

Blender

Method

Preheat the oven to 400F. Toss the tomatoes with ¼ cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer. Roast in preheated oven for 45 minutes.
Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until the onion is translucent and starts to brown, about 10 minutes.
Add the canned plum tomatoes, chopped basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices from the pan.
Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
Taste and add salt and pepper or more thyme or basil as needed.
Transfer the soup to a blender or large food processor and puree until smooth.
Serve with fresh grated parmesan cheese on top and a side of cheesy bread!

Notes

To Make Ahead: Roasted tomato soup can be made a few days ahead of time, stored in the fridge. It even tastes better as it sits and the flavors have time to blend.
To freeze: Store in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then rewarm on the stove.