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- 2 pounds ripe tomatoes - 1 medium onion - 4 cloves garlic - 2 tablespoons olive oil The stars of this soup are ripe tomatoes, onion, and garlic. I love using juicy, red tomatoes. They give the soup a rich flavor. The onion adds sweetness, while the garlic gives depth. Olive oil helps to roast the veggies to perfection. - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste Herbs bring the soup to life. Dried basil and oregano give it a classic taste. Salt and pepper are key for balance. You can adjust these to fit your own taste. - 2 cups vegetable broth - 1 tablespoon balsamic vinegar - Fresh basil leaves for garnish - Optional toppings like crème fraîche or yogurt Vegetable broth adds body and richness to the soup. Balsamic vinegar gives a hint of sweetness. For serving, fresh basil leaves add a pop of color and flavor. Crème fraîche or yogurt can make it creamy, but they are optional. You can find the Full Recipe in the article for more details. First, preheat your oven to 400°F (200°C). This step is key for roasting. While the oven heats up, prepare your tomatoes, onion, and garlic. You will need 2 pounds of ripe tomatoes, cut in half. Use 1 medium onion, quartered. Don’t forget 4 cloves of peeled garlic. This mix gives the soup great flavor. Next, arrange the halved tomatoes, quartered onion, and garlic on a baking sheet. Drizzle them with 2 tablespoons of olive oil. Sprinkle 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and add salt and pepper to taste. Mix it all up a bit. Roast the vegetables for 30 to 35 minutes. Look for a nice caramelization on the tomatoes. They should be slightly charred. This adds depth to your soup. After roasting, take the baking sheet out of the oven. Let the veggies cool for a few minutes. Transfer them to a large pot. Pour in 2 cups of vegetable broth and add 1 tablespoon of balsamic vinegar. Now, blend the mixture until it’s smooth. You can use an immersion blender for this. If you don’t have one, blend in batches using a countertop blender. Heat the blended soup over medium heat for about 5 to 10 minutes. This time allows the flavors to mix well. Taste and adjust the seasoning if needed. Serve hot, and enjoy the rich flavors of your easy roasted tomato soup! For the full recipe, check the earlier section. Using fresh herbs can add a bright taste. They bring life to your soup. However, dried herbs work well too. They are easy to keep on hand. If you use fresh herbs, add them at the end. This keeps their flavor strong. Dried herbs should go in with the tomatoes. They need time to release their taste. Adjusting the seasoning is key. Taste your soup before serving. If it feels bland, add salt. A touch of acid can brighten the soup. You can use lemon juice or balsamic vinegar. Both will lift the flavors. To caramelize tomatoes, cut them in half. This allows the heat to reach the inside. Spread them evenly on the baking sheet. Give them space so they roast well. Overcrowding can lead to steaming instead. The key is to let them brown without burning. For the right texture, aim for a little char. You want the edges to crisp up. This adds depth to the soup. Keep an eye on the oven. Roasting for 30-35 minutes is usually perfect. Presentation matters. Serve the soup in rustic bowls to add charm. A drizzle of olive oil on top looks great. You can also add croutons for crunch. They make the soup more fun to eat. Pair your soup with fresh bread. A crusty loaf is perfect for dipping. You can also add a side salad for a nice balance. Fresh basil leaves on top add a pop of color too. {{image_2}} You can change the flavor and texture of your soup by swapping ingredients. - Using different types of tomatoes: Try using cherry or heirloom tomatoes. Each variety brings its own taste. Cherry tomatoes are sweet, while heirloom tomatoes have a rich flavor. - Adding vegetables like bell peppers or carrots: Chopped bell peppers add sweetness. Carrots bring a nice earthiness to the dish. Roast them with the tomatoes for a deeper flavor. If you want a dairy-free or vegan soup, there are easy swaps to make. - Suggested substitutes for crème fraîche: Instead of crème fraîche, use cashew cream or coconut yogurt. Both options add creaminess without dairy. - Ensuring the recipe remains plant-based: Use vegetable broth and skip any animal products. This keeps your soup tasty and plant-based. Enhance your soup with some extra flavor. - Adding spices like cumin or smoked paprika: A pinch of cumin adds warmth. Smoked paprika gives a lovely, smoky depth. - Infusing the soup with a hint of heat: If you like spice, add a dash of red pepper flakes. This will give your soup a nice kick without overpowering the flavors. Explore these variations to make your Easy Roasted Tomato Soup even more exciting. For the full recipe, check out the details above! To keep your soup fresh, store it in an airtight container. Before putting it in the fridge, let the soup cool down. This way, it stays tasty. Your roasted tomato soup will last about 3 to 5 days in the fridge. If you notice any change in color or smell, throw it away. Freezing is a great option if you want to save some soup for later. Pour the cooled soup into freezer-safe containers. Leave some space at the top for the soup to expand. You can freeze it for up to 3 months. When you are ready to eat, take the soup out and place it in the fridge overnight to thaw. When reheating, do it slowly to keep the flavors. You can use a stove or microwave. If using the stove, heat it on low, stirring often. This helps avoid separation. If you use a microwave, heat in short bursts, stirring in between. This keeps the texture nice and smooth. If the soup seems too thick, add a splash of broth or water to adjust it. Yes, you can use canned tomatoes. Choose whole or diced tomatoes in juice. Drain excess liquid to avoid a watery soup. Canned tomatoes are a great option when fresh ones aren’t available. They still give a nice flavor, but the soup may lack the roasted taste. To enhance flavor, add a bit of smoked paprika or additional herbs. Look for a few key signs. The tomatoes should be soft and slightly charred on the edges. You want them to look caramelized. This browning brings out their sweetness. The onions should also be tender and browned. If they are still firm, give them more time in the oven. Pair your soup with crusty bread or grilled cheese. Both add a nice crunch and texture. You can also serve it with a side salad for freshness. For a fancy touch, add croutons on top. They give a delightful crunch. For more ideas, check the Full Recipe for tips on great pairings! This blog post covered how to make easy roasted tomato soup. We looked at the main ingredients, like ripe tomatoes and garlic. I shared step-by-step instructions for prepping, roasting, and blending. You learned tips to enhance flavor and texture. We also explored variations for different tastes and storage methods to keep leftovers fresh. In conclusion, this soup is tasty and simple. Give it a try, and enjoy each bowl!

Easy Roasted Tomato Soup

Discover the perfect bowl of comfort with this sunny roasted tomato soup recipe! With ripe tomatoes, aromatic garlic, and fresh herbs, you'll create a delicious and vibrant dish that's both easy and satisfying. Perfect for any time of year, this soup can be served with crusty bread for a complete meal. Click through to explore the full recipe and impress your family or guests with this cozy delight!
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Ingredients
  

2 pounds ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly cracked pepper to taste

2 cups vegetable broth

1 tablespoon balsamic vinegar

Fresh basil leaves for garnish

Crème fraîche or yogurt for serving (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large baking sheet, arrange the halved tomatoes, quartered onion, and garlic cloves. Drizzle with olive oil and sprinkle with dried basil, oregano, salt, and pepper.

      Roast the vegetables in the preheated oven for 30-35 minutes, or until the tomatoes are caramelized and slightly charred.

        Remove the baking sheet from the oven and let the tomatoes cool for a few minutes. Then, transfer the roasted vegetables to a large pot.

          Pour in the vegetable broth and add the balsamic vinegar. Use an immersion blender to blend the mixture until smooth. If you don’t have an immersion blender, you can transfer the soup to a countertop blender in batches.

            Heat the blended soup over medium heat for about 5-10 minutes, allowing the flavors to meld together. Adjust seasoning if needed.

              Serve hot, garnished with fresh basil leaves and a swirl of crème fraîche or yogurt if desired.

                Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings

                  - Presentation Tips: Serve the soup in rustic bowls and drizzle with a bit more olive oil. Add a few croutons on top for texture and visual appeal. Enjoy with a side of crusty bread!