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.

If I can meal prep for multiple recipes at once, I consider it a win! While you're roasting the tomatoes and veggies, roast four heads of garlic and you'll well on your way to make some Roasted Garlic Soup too!

For more cozy cold weather soups, try this Slow Cooker Zuppa Toscana! It'll warm you right up!

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.

Key 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 Roasted Tomato Soup

1. Preheat the oven and line a baking sheet.
2. Arrange the tomatoes, onion, and garlic on the baking sheet and drizzle with olive oil and salt.
3. Roast until the tomatoes are soft, blistered, and lightly caramelized, approximately 30-45 minutes.
4. 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.
5. Add the broth, cream, and spices and stir as it comes to a gentle simmer.
6. Taste and adjust seasoning as needed, or add more broth if you'd like a thinner consistency before serving.

Roasted Tomato Soup

Rachel Rivera

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Soup

Cuisine American

Servings 4 people

Calories 253 kcal

Ingredients

  

1x2x3x

• ▢ 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.

Nutrition

Calories: 253kcalCarbohydrates: 24gProtein: 9gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 943mgPotassium: 1031mgFiber: 6gSugar: 13gVitamin A: 4337IUVitamin C: 55mgCalcium: 237mgIron: 2mg

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