Roasted Tomato Soup Recipe

If you’re craving a soup that feels like a warm, comforting hug in a bowl, look no further than this Roasted Tomato Soup. Bursting with the deep, caramelized sweetness of slow-roasted tomatoes, paired with the gentle hint of smoky paprika and fresh basil, this soup offers a luscious, velvety texture that’s seriously addictive. It’s an easy recipe that transforms simple ingredients into something truly special—perfect for cozy dinners or impressing friends with your culinary skills.

Ingredients You’ll Need

Though the ingredient list might look humble, every item plays a crucial role in building layers of flavor, color, and texture that make this Roasted Tomato Soup so irresistible. Each addition complements the others like pieces of a delicious puzzle.

• 4 pounds Campari tomatoes or tomatoes on the vine: Sweet, juicy tomatoes provide the soup’s rich base and vibrant color.
• 3 tablespoons olive oil: Helps roast the vegetables evenly while adding a smooth, fruity richness.
• 1 large onion, cut into 8 pieces: Brings a natural sweetness and depth once roasted.
• 12 cloves garlic, halved or quartered if large: Roasted garlic softens and mellows, adding a subtle savory backbone.
• 1 tablespoon kosher salt: Essential for enhancing all the flavors; adjust to your taste.
• 1 tablespoon oregano: Adds an earthy herbal touch that pairs beautifully with tomato.
• 1 teaspoon smoked paprika: Introduces a gentle smoky warmth that elevates the soup’s complexity.
• 1 cup vegetable broth or chicken stock: Balances thickness and boosts savory flavor.
• ¼ cup heavy cream, plus more for serving: Creates a silky smooth finish and a creamy mouthfeel.
• ½ cup fresh basil, loosely packed, plus more for serving: The bright, fresh herbaceous notes that lift the soup to perfection.

How to Make Roasted Tomato Soup

Step 1: Roast the Vegetables

Preheat your oven to 450 degrees Fahrenheit—it’s important to roast at high heat so the tomatoes and garlic caramelize beautifully, developing irresistible sweetness and depth. Slice the tomatoes in half, toss them into a large baking dish along with onions and garlic cloves. Drizzle generously with olive oil and sprinkle with salt, oregano, and smoked paprika. Roast for 30 to 40 minutes, giving the pan a toss halfway through to ensure even cooking and browning. This step brings your soup’s rich flavor to life.

Step 2: Blend to Perfection

Transfer the roasted veggies to a Dutch oven, scraping every last bit of caramelized goodness into the pot. Pour in the vegetable broth or chicken stock to loosen the mixture. Using an immersion blender, blend until silky smooth, taking care to blend thoroughly for a creamy texture without any large chunks. If you don’t have an immersion blender, a regular blender works great—just blend in batches and be cautious with the hot soup.

Step 3: Add Cream and Basil

Stir in the heavy cream gently, letting it swirl through the soup to add luscious richness. Tear or chop the fresh basil leaves and mix them in right at the end to keep their bright color and fragrant aroma vibrant. Taste and adjust the seasoning with extra salt if needed. Now your Roasted Tomato Soup is ready to warm your soul.

How to Serve Roasted Tomato Soup

Garnishes

A simple garnish can take your soup from wonderful to spectacular. A drizzle of heavy cream or a spoonful of crème fraîche adds elegance and creaminess. Fresh basil leaves scattered on top brighten every spoonful. For a little crunch, try toasted pumpkin seeds or a sprinkle of grated Parmesan—each adds its own delightful touch.

Side Dishes

Roasted Tomato Soup pairs perfectly with a crusty grilled cheese sandwich, the crispy bread and melty cheese balancing the soup’s silky texture. Garlic bread or warm focaccia offer great dippers, soaking up every last drop. For a lighter option, a fresh green salad with lemon vinaigrette offsets the soup’s richness beautifully.

Creative Ways to Present

Think beyond the bowl! Serve your Roasted Tomato Soup in rustic mugs for casual lunches, or pour it into petite cups as a fancy appetizer at your next gathering. You can even swirl in a little basil pesto or a pinch of chili flakes for a surprising pop of flavor that guests will rave about. Presentation is part of the joy.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover Roasted Tomato Soup to airtight containers and refrigerate for up to 4 days. The flavors actually deepen after resting overnight, making it perfect for quick meals later in the week.

Freezing

This soup freezes wonderfully. Pour chilled soup into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat your soup slowly over low to medium heat to avoid scorching. Stir frequently to keep it creamy and smooth. Add a splash of broth or cream as needed to refresh the texture and make every bite as delightful as freshly made.

FAQs

Can I use other types of tomatoes?

Absolutely! While Campari or tomatoes on the vine are perfect for their natural sweetness and juiciness, you can use Roma tomatoes or even a mix of heirloom tomatoes for different flavor nuances. Just adjust roasting times if needed.

Is it possible to make this soup vegan?

Yes! Replace the heavy cream with coconut cream or cashew cream to keep the soup dairy-free and still enjoy that luscious texture. Use vegetable broth to maintain a plant-based profile.

Can I skip roasting and just cook the tomatoes on the stove?

Roasting is the magic here—it concentrates flavors and adds a beautiful caramelized note you simply can’t replicate on the stovetop. Cooking tomatoes directly in pots will give you a fresher taste, but it won’t be as rich or deep.

How spicy is this soup?

This Roasted Tomato Soup has a gentle smoky warmth from the paprika but isn’t spicy hot. You can always add a pinch of cayenne or chili flakes if you like a little heat.

What can I use instead of fresh basil?

If fresh basil isn’t available, dried basil can work in a pinch, though add it earlier with the roasted veggies. Fresh basil at the end gives the soup its brightness, so consider a small herb alternative like fresh oregano or parsley for garnish.

Final Thoughts

This Roasted Tomato Soup is a treasured recipe that’s as comforting as it is delicious, perfect for cozy evenings or when you want to impress without stress. It turns simple pantry staples into a bowl of pure joy that feels like home. I can’t wait for you to give it a try and fall in love with it just as much as I have!

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