Easy Homemade Roasted Tomato Soup Recipe

Introduction

This easy homemade roasted tomato soup is a comforting and flavorful dish perfect for any season. Roasting the tomatoes and aromatics intensifies their natural sweetness, creating a rich and creamy soup that’s simple to prepare from scratch.

Ingredients

• 1 kg (2 lb) fresh tomatoes, preferably Roma, quartered
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 litre (4 cups) chicken or vegetable broth
• 250 ml (1 cup) heavy cream, optional
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions

1. Step 1: Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper.
2. Step 2: Arrange the quartered tomatoes, diced onion, and garlic cloves on the prepared tray. Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss gently to coat everything evenly.
3. Step 3: Roast the vegetables in the oven for 30–35 minutes, until the tomatoes are blistered and the onions start to caramelize around the edges.
4. Step 4: Transfer all the roasted vegetables along with their juices into a blender or a large pot if using an immersion blender. Add the broth and fresh basil leaves, then blend until smooth and creamy.
5. Step 5: Pour the blended soup into a pot and warm gently over medium heat. Stir in the heavy cream if using, and adjust the seasoning with additional salt and pepper as needed before serving.

Tips & Variations

• For a vegan version, use vegetable broth and skip the heavy cream or substitute with coconut cream.
• Add a pinch of chili flakes before roasting for a subtle heat.
• Use fresh thyme or oregano instead of basil for a different herb flavor.
• Serve with grilled cheese sandwiches or crunchy croutons for a classic pairing.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, stirring occasionally. This soup also freezes well—thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole or diced tomatoes can be used if fresh tomatoes aren’t available. Choose high-quality canned tomatoes and reduce the broth slightly since canned tomatoes often contain liquid.

Is it necessary to add cream?

No, the cream is optional. It adds richness and smoothness, but the soup is delicious on its own without it, making it lighter and dairy-free if omitted.

Easy Homemade Roasted Tomato Soup Recipe

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★★★★★

4.6 from 135 reviews

This Easy Homemade Roasted Tomato Soup features perfectly roasted Roma tomatoes, onions, and garlic, blended into a smooth and creamy soup. Enhanced with smoky paprika and fresh basil, it’s a comforting, flavorful dish perfect for any season, with an optional creamy finish that adds richness.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 kg (2 lb) fresh tomatoes, preferably Roma, quartered
• 1 large onion, diced
• 3 garlic cloves, minced

Seasonings and Oils

• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Liquids

• 1 litre (4 cups) chicken or vegetable broth
• 250 ml (1 cup) heavy cream, optional

Garnish

• Fresh basil leaves

Instructions

1. Preheat the oven: Heat the oven to 200°C (400°F) and line a large baking tray with parchment paper to ensure easy cleanup and prevent sticking.
2. Roast everything together: Arrange the quartered tomatoes, diced onion, and minced garlic cloves on the prepared baking tray. Drizzle with olive oil and sprinkle smoked paprika, salt, and pepper evenly over the vegetables. Toss gently to make sure everything is well coated.
3. Roast the vegetables: Place the tray in the preheated oven and roast for 30 to 35 minutes. Roast until the tomatoes are blistered and the onions begin to caramelize on the edges, which enhances the natural sweetness and depth of flavor.
4. Blend into soup: Transfer all the roasted vegetables along with their juices to a blender or a large pot if using an immersion blender. Add the chicken or vegetable broth and fresh basil leaves. Blend until the mixture is smooth and creamy, creating a rich soup base.
5. Finish the soup: Pour the blended soup into a pot and warm it gently over medium heat. Stir in the heavy cream if using to add a silky texture and richness. Adjust seasoning with additional salt and pepper to taste. Serve hot, garnished with fresh basil leaves.

Notes

• You can substitute heavy cream with coconut milk for a dairy-free version.
• Use vegetable broth for a vegetarian or vegan option.
• Adjust the smoked paprika amount according to your preference for smokiness.
• The soup can be strained for an ultra-smooth texture if desired.
• Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Keywords: roasted tomato soup, easy tomato soup, homemade soup, creamy tomato soup, roasted vegetables, healthy soup