Roasting the tomatoes and veggies in this Roasted Tomato Soup takes this recipe to the next level. It brings out a deep flavor that makes this roasted tomato soup taste rich and slow-simmered—without requiring hours in the kitchen. It’s cozy, nourishing, and perfect for colder days when you want something comforting but still simple and easy.
Why You’ll Love This
- Naturally gluten-free and easy to make dairy-free.
- Roasting adds rich, caramelized tomato flavor.
- Simple ingredients with a flavorful payoff.
- Perfect for meal prep, lunch, or a cozy dinner with some grilled cheese.
Ingredients
- Fresh Tomatoes
- Olive Oil
- Salt
- Yellow Onion
- Garlic
- Basil
- Black Pepper
- Oregano
- Chicken Broth
- Heavy Cream
- Parmesan Cheese
Note that I used this small package of basil, if you don't have the exact amount it's ok to use more or less, it doesn't need to be an exact science.
How to Make
- Preheat the oven and line a baking sheet.
- Arrange the tomatoes, onion, and garlic on the baking sheet and drizzle with olive oil and salt.
- Roast until the tomatoes are soft, blistered, and lightly caramelized, approximately 30-45 minutes.
- Transfer the roasted vegetables to a large pot and blend with an immersion blender, or let the veggies cool and blend in a blender before adding to a pot. Get it as smooth as you'd like, or leave it a bit chunky.
- Add the broth, cream, and spices and stir as it comes to a gentle simmer.
- Taste and adjust seasoning as needed, or add more broth if you'd like a thinner consistency before serving.
Swaps and Variations
- Use different varieties of tomatoes for slightly different flavors.
- Add red pepper flakes for a hint of heat.
- Swap chicken broth for homemade bone broth or vegetable broth.
- Blend in roasted red peppers or carrots for added depth.
- Use almond milk in place of the heavy cream and omit the parmesan cheese for a dairy free tomato soup.
Serving Ideas
- Serve with sourdough grilled cheese
- Serve with toasted gluten-free bread
- Pair with a simple arugula or mixed green salad
- Top with fresh basil, nut free pesto, or fennel frond pesto.
- Enjoy as a cozy appetizer or light, main dish on it's own.
Roasted Tomato Soup
Roasting the tomatoes and veggies in this Roasted Tomato Soup takes this recipe to the next level. It brings out a deep flavor that makes this roasted tomato soup taste rich and slow-simmered—without requiring hours in the kitchen. It’s cozy, nourishing, and perfect for colder days when you want something comforting but still simple and easy.
Ingredients
- 3 lbs. Fresh Tomatoes
- Olive Oil for drizzling
- Salt as much as desired
- 2 Yellow Onions rough chopped
- 5 cloves Garlic smashed
- 2.5 oz. Basil Leaves
- 1 tsp. Black Pepper
- 1 tsp. Oregano
- 1 cup Chicken Broth more if you'd like a thinner consistency
- ½ cup Heavy Cream
- ½-1 cup Parmesan Cheese Shreds
Instructions
- Preheat the oven and line a baking sheet.
- Arrange the tomatoes, onion, and garlic on the baking sheet and drizzle with olive oil and salt.
- Roast until the tomatoes are soft, blistered, and lightly caramelized, approximately 30-45 minutes.
- Transfer the roasted vegetables to a large pot and blend with an immersion blender, or let the veggies cool and blend in a blender before adding to a pot. Get it as smooth as you'd like, or leave it a bit chunky.
- Add the broth, cream, and spices and stir as it comes to a gentle simmer.
- Taste and adjust seasoning as needed, or add more broth if you'd like a thinner consistency before serving.
If you tried this recipe, let me know in the comments below how it turned out!