Roasted Tomato Soup

Two bowls filled with soup on a wooden board

Inspiration

This Roasted Tomato Soup recipe actually came to be because I just had dental work done and needed something easy to eat. It sounds funny but I wasn’t able to chew for a few days and desperately wanted something more than chicken noodle soup or a smoothie. Tomato soup sounded like the cozy meal I was craving. Picked up a dozen or so Roma tomatoes and the rest is history.

Tools Needed

Sheet Pan: We use a standard sheet pan to roast out Roma tomatoes for this Roasted Tomato Soup. You can also use an oven proof dish as well only as long as the tomatoes aren’t on top of each other.

Immersion Blender or Blender: Once the tomatoes are roasted and then cooked with the other ingredients, use an immersion blender or regular blender to blend all the ingredients together to make your soup.

Bowl filled with tomato soup and parmesan cheese next to a white cloth and black spoon

Ingredients

Roma Tomatoes: These are the best tomatoes for roasting because they don’t provide too much liquid and make for a thicker sauce. You can roast these whole but we prefer halved because the tomatoes absorb the seasoning better when roasting.

Garlic: Any Italian dish or tomato soup requires in my opinion some garlic. Roasted to perfection with the tomatoes to give a more robust flavor.

Basil: This herb gives off just the right amount of sweetness to curb the garlic and tomato flavors. Make sure to give the basil a quick slap to activate the aroma.

Yellow Onion: These onions are sautéed until they are translucent in color and should be boarding on falling apart.

Red Pepper Flakes: Add as much or as little as you would like to get your desired kick.

Overhead shot of two bowls filled with tomato soup and basil

Step by Step

Start making the Roasted Tomato Soup by preheating your oven to 400 degrees. Slice your Roma tomatoes in half lengthwise and lay on a pan skin side down. Peel and crush your garlic and add to the pan. Smother the tomatoes and garlic in salt, pepper, red pepper flakes, and olive oil. Mix well and make sure to keep the tomatoes skin side down. Roast for 35-40 minutes. Remove the tomatoes from the oven and bring pot to heat over a medium flame. Add 2 tablespoons of olive oil, yellow onion, and a pinch of salt to the pot. Cook for about 5-7 minutes or until the onions are translucent and completely wilted. Add the basil and stir. Cook for another minute or two to get the basil aroma to be absorbed into the onion.

Add in the Roma tomatoes and crush them with your spoon. Add a cup of vegetable broth. Let the tomatoes, basil, vegetable broth and onion cook with the lid on low heat for about 15-20 minutes. Remove the lid, begin using your immersion blender to blend all the ingredients together. Once smooth, let cook another a minute or two and serve with some parmesan cheese.

From our kitchen to yours, cheers!

Two bowls filled with soup on a wooden board
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Roasted Tomato Soup

Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 2 tbsp olive oil
  • 16 roma tomatoes
  • 12 cloves of garlic crushed
  • 2 tbsp salt
  • 2 tsp pepper
  • 1 tsp red pepper flakes
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • ½ cup basil leaves loosly packed
  • 1 cup vegetable broth

Instructions

  • Preheat oven to 400 degrees
  • Slice your Roma tomatoes in half lengthwise and lay on a pan skin side down. Peel and crush your garlic and add to the pan.
  • Smother the tomatoes and garlic in salt, pepper, red pepper flakes, and olive oil. Mix well and make sure to keep the tomatoes skin side down.
  • Remove the tomatoes from the oven and bring pot to heat over a medium flame. Add 2 tablespoons of olive oil, yellow onion, and a pinch of salt to the pot.
  • Cook for about 5-7 minutes or until the onions are translucent and completely wilted. Add the basil and stir. Cook for another minute or two to get the basil aroma to be absorbed into the onion.
  • Add in the Roma tomatoes and crush them with your spoon. Add a cup of vegetable broth. Let the tomatoes, basil, vegetable broth and onion cook with the lid on low heat for about 15-20 minutes.
  • Remove the lid, begin using your immersion blender to blend all the ingredients together. Once smooth, let cook another a minute or two and serve with some parmesan cheese.

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