Hey there, friends!
Let me tell you about one of my favorite soups Roasted Tomato Soup! This is not the kind of soup you pour from a can. Nope this one is full of flavor, super cozy, and really simple to make. I love how the tomatoes get sweet and smoky after roasting, and when you blend everything up, it turns into the silkiest, brightest soup ever. Perfect for chilly days or when you just want something comforting and warm. Let’s get cooking!
Method (In Detail)
Chop the Veggies
To begin, you’ll need to prepare your vegetables for roasting. Start by slicing the fresh tomatoes, cherry tomatoes, red bell pepper, and yellow onion in half. This helps them roast evenly and soften more quickly. Leave the garlic bulb whole there’s no need to peel each clove. Just remove any loose outer skin so it doesn’t burn in the oven. These simple cuts make a big difference in the roasting step.
Time to Roast!
Now it’s time to give those veggies their rich, roasted flavor. Place all the cut vegetables along with the whole garlic bulb onto a large baking tray or roasting tin. Drizzle a generous amount of olive oil over everything, then season with salt and pepper. Spread the vegetables out so they aren’t piled on top of each other this helps them roast instead of steam. Pop the tray into the oven and roast at 170°C (340°F) for about 40 minutes. The tomatoes should become soft and slightly shriveled, while the pepper and onion take on a light golden edge. The garlic will turn soft and mellow inside its skin, becoming perfect for blending.
Blend It Up
Once the vegetables are nicely roasted and have cooled just slightly, it’s time to blend! Carefully squeeze the garlic cloves out of the bulb they’ll be soft, sweet, and packed with flavor. Add the roasted tomatoes, cherry tomatoes, pepper, onion, and garlic to your blender. Pour in the hot vegetable stock you prepared earlier using 1 teaspoon of vegetable stock powder and 200–300ml of water. Blend everything until completely smooth. You should end up with a thick, creamy, and beautifully red soup. If it’s too thick for your liking, just add a splash of hot water or more stock to adjust the texture.
Add Basil and Serve
Now for the final touch basil! Some people blend the basil directly with the soup, which gives a greenish tone and a strong herbal flavor. But I prefer to tear a few fresh leaves and sprinkle them on top after pouring the soup into bowls. This keeps the soup bright red and gives it a fresh look and smell. Serve it hot with your favorite cheesy bread, and you’ve got a bowl of cozy comfort waiting for you!
Necessary Tools
- A large baking tray or roasting tin
- A sharp knife
- A blender (or immersion blender)
- Cutting board
- Measuring spoons
- A soup bowl (to enjoy your creation!)
Easy Roasted Tomato Soup Recipe (Rich, Creamy & Homemade)
Cuisine: American, ItalianDifficulty: Easy2
servings10
minutes40
minutes50
minutesIngredients
500g fresh tomatoes
250g cherry tomatoes
1 red bell pepper
1 yellow onion
1 whole bulb of garlic
1 tsp vegetable stock powder (mixed with 200–300ml hot water)
Olive oil
Salt and pepper (to taste)
Fresh basil (for topping)
Toasted cheese bread (for dipping!)
Directions
- Chop the veggies: Cut the tomatoes, cherry tomatoes, bell pepper, and onion in half. Don’t peel the garlic just take off the loose outer skin.
- Time to roast! Place all the chopped veggies and the whole garlic bulb on a baking tray. Drizzle with olive oil, then sprinkle with salt and pepper.
- Bake until soft and golden: Roast everything at 170°C (about 340°F) for 40 minutes, or until the vegetables are soft and a little golden on the edges.
- Blend it up: Squeeze the garlic out of the bulb (it will be soft and sweet), then put all the roasted veggies into a blender. Add the hot vegetable stock. Blend until smooth.
- Add basil and serve: You can blend the basil with the soup, but I like to add it at the end so the soup stays bright red and fresh-looking.
Notes
- Don’t skip cutting the veggies in half it helps them cook faster and roast evenly.
- Don’t blend the soup while it’s super hot let it cool for a minute to avoid steam bursts.
- If the soup is too thick after blending, just add a little more stock or hot water to make it just right.
Serving Suggestions
- Top with fresh basil leaves
- Add a swirl of cream or a sprinkle of parmesan
- Serve with toasted cheese bread, grilled cheese, or a buttered baguette
- You can also add some cooked pasta or rice for a heartier meal
Fun Fact
Did you know? Roasting tomatoes brings out their natural sweetness! That’s why roasted tomato soup tastes so much richer and deeper than regular tomato soup.
Conclusion
There you have it homemade roasted tomato soup that’s way better than any canned version! It’s easy, cozy, and full of flavor. Plus, you only need a few ingredients. Once you try it, you’ll want to make it again and again especially with a cheesy piece of toast on the side!
Happy cooking!
