Description
This Easy Roasted Tomato Soup is cozy, flavorful, and deeply comforting. Roasting fresh tomatoes, garlic, and onions enhances their natural sweetness and adds a smoky depth. Blended into a silky, nourishing soup, it’s simple enough for a weeknight yet elegant enough for guests.
Ingredients
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1.8 kg (4 lbs) Campari tomatoes or tomatoes on the vine
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45 ml (3 Tbsp) olive oil
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1 large onion, cut into 8 pieces
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12 garlic cloves, halved or quartered if large
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15 g (1 Tbsp) kosher salt, or more to taste
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6 g (1 Tbsp) dried oregano
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2 g (1 tsp) smoked paprika
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240 ml (1 cup) vegetable broth or chicken stock
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60 ml (¼ cup) heavy cream (plus more for serving)
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15 g (½ cup loosely packed) fresh basil, plus extra for garnish
Instructions
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Preheat oven to 450°F (232°C).
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Halve tomatoes and place in a baking dish with onion and garlic.
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Drizzle with olive oil, sprinkle with salt, oregano, and smoked paprika; toss to coat.
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Roast for 30–40 minutes, stirring halfway, until softened and caramelized.
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Transfer roasted vegetables and juices to a Dutch oven. Add fresh basil.
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Blend with an immersion blender (or in batches with a countertop blender) until smooth.
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Stir in broth and heavy cream. Warm gently over medium-low heat.
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Adjust seasoning—add a pinch of sugar if too tangy.
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Serve hot, garnished with a swirl of cream and fresh basil.
Notes
Use ripe, vine-ripened tomatoes for the best flavor.
Make vegan by replacing cream with coconut milk or cashew cream.
Add sugar if soup tastes too acidic.
Adjust texture: leave slightly chunky or strain for silky smoothness.
Great with grilled cheese, crusty bread, or toppings like pesto or croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American / Fusion