Hearty and full of vibrant flavors, this Roasted Tomato Soup is both comforting and uplifting!
There’s nothing better than a warm bowl of soup on a cold, cloudy afternoon. Soups are my go-to meal on days when I need a little extra coziness. They’re so easy to make, full of flavor, and wonderfully versatile, offering endless ways to sneak in veggies and other nutritious ingredients. No wonder that once fall is at our doorstep, I find myself making soup several times a week. And when it comes to building a truly exceptional soup, roasting the ingredients is truly the way to go, whether it’s the first squash of the season or the last of summer’s ripest tomatoes. In this recipe, I’ll be using the latter.
This roasted tomato soup is hearty and bursting with bold flavors. Oven-roasted tomatoes, fragrant garlic, fresh basil, and a touch of oregano come together to create a dish that’s comforting yet refreshingly bright. The roasting process intensifies the natural sweetness of the tomatoes, taming their acidity and creating a rich, almost caramelized depth. Balanced by the herbal notes, this soup is a delight to eat and to make. Just wait until your house fills with the most delectable aromas, and you’ll see what I mean! While I love pairing it with a buttery grilled cheese sandwich for dipping and dunking, it’s just as satisfying all on its own.
Is This Roasted Tomato Soup Healthy?
Yes! This recipe is made with whole-food ingredients and as fresh as it gets. Tomatoes are a source of vitamins and minerals. The addition of olive oil provides healthy fats. For an extra boost of texture and nutrients, try blending in more veggies. Roasting red peppers alongside the tomatoes, for instance, is a fantastic idea. This dish is naturally gluten-free, vegan, and dairy-free.
How To Make this Soup even more delightful
When you’re using such pure, beautiful ingredients, not much embellishment is in order. However, there are several ways to make this soup even more delicious. A simple swirl of herbed cashew cream or crème fraîche, infused with thyme or chives, can add a silky richness and a whisper of fresh herbs. For an element of crunch and a savory touch, consider garnishing the soup with homemade croutons or a delicate Parmesan or Gruyère crisp. To make them, bake small mounds of grated cheese at 380°F for approximately 8 minutes, or until golden. If you’re in the mood for a little heat, a drizzle of chili oil or a sprinkle of Aleppo pepper flakes can provide the perfect spicy kick to balance the soup’s natural sweetness. Another great idea is to garnish the soup with toasted nuts or seeds, like pine nuts or pumpkin seeds. And, of course, don’t forget some fresh basil leaves!
How to Make Ahead and Store
Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. They can also be frozen for up to 4 months.
Serving Suggestions
Of course, grilled cheese is a great pairing. Serve the soup with this hearty Avocado Grilled Cheese Sandwich or this spicy Jalapeño Popper Grilled Cheese. I also love adding freshly grated Parmesan cheese. A light sprinkle on top of a piping-hot bowl of soup adds a rich layer of flavor.
Looking for more delicious soup recipes? Try our creamy Coconut Curry Soup or rustic French Onion Soup.
Ingredients
- 2 pounds ripe tomatoes halved
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves chopped
- 1 teaspoon dried oregano
- Fresh basil or croutons for garnish optional
Instructions
- Preheat oven to 425°F. Arrange tomatoes cut-side up on a baking sheet. Scatter onions and garlic over the tomatoes. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes, until tomatoes are softened and slightly charred.
- Transfer the roasted tomatoes, onions, and garlic, along with any pan juices, into a large pot. Add vegetable broth, basil, and oregano. Bring to a simmer over medium heat and cook for 20 minutes.
- Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer to a blender in batches and purée. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or croutons, if desired.
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