Superb Roasted Tomato Soup Recipe
Homemade roasted tomato soup is nothing short of amazing, especially on a cold winter day. Even in the summer, I thoroughly enjoy tomato soup because it’s one of my favorite things.
Making your own tomato soup from scratch is easier than you might think if you follow this simple recipe. The whole process should not take you more than 15-20 minutes after you have roasted the fresh tomatoes. It’s full of rich flavors! And when you add crusty bread or a grilled cheese sandwich – it’s even more perfect. Trust me, it is so much better than the cans you buy at the grocery store.
Obviously, this recipe is even better when it’s tomato season, because their natural sweetness and flavor are so much better.
Why do you usually serve tomato soup with a grilled cheese sandwich?
Tomato soup goes well with grilled cheese sandwiches because the tomato broth is very tasty and gives great flavor. The melted cheese also neutralizes the acidity of the tomatoes. In addition, cheesy bread works perfectly in this recipe as topping for the soup. If you’re a cheese lover like I am, also try this easy roasted tomato soup recipe with a sprinkle of parmesan cheese on top.
Are tomatoes healthy?
It has been proven that fresh tomatoes are healthy food because they contain lycopene which provides many benefits. Scientific studies show that lycopene can prevent prostate cancer or heart diseases. Other benefits of tomatoes include improved bone health, improved blood sugar regulation, reduced risk of asthma and so much more!
Is tomato soup healthy?
Yes, this soup recipe is healthy and delicious. To make it even healthier, substitute the chicken stock for vegetable broth and skip the heavy cream.
Can you make a tomato soup using cherry tomatoes?
Although you can make this soup using grape or cherry tomatoes, I do not recommend it. The flavor profile is different and you would need a much larger quantity of tomatoes. To get the best flavor, I recommend you make this roasted tomato soup recipe with Roma tomatoes or ones that come on the vine.
Are canned tomatoes a good alternative to fresh tomatoes?
Although canned tomatoes, especially the ones that are sold whole, can be used to make tomato soup, the best tomatoes for this recipe are fresh ones. The canned stuff simply does not give you the fresh tomato flavor that differentiates a good soup from a great one. Fresh ingredients make all the difference if you want to make the best homemade tomato soup.
What is the trick to making creamy roasted tomato soup?
My favorite tip is to add heavy cream at the end. It really makes a huge difference! If you don’t have heavy cream, you can use a dollop of sour cream or canned table cream, too.
Can you store leftovers?
Yes, this soup can be refrigerated in an airtight container for up to 5 days. You can also freeze leftovers in a zippered bag. Pro tip: freeze any soup leftovers in an ice cube tray for 6-8 hours, then put in a zippered freezer bag. When you’re craving soup, simply reheat a couple of soup cubes!
How can I elevate the presentation of this soup?
To make this tomato soup seem fancier, top with fresh basil leaves.
Roasted tomato soup recipe
Ingredients:
- 8 tomatoes chopped
- 1 red bell pepper, sliced
- 4 tbsp unsalted butter
- 1/4 cup oil oil
- 1/2 red onion chopped
- 10 garlic cloves, smashed and peeled
- 1 can tomato paste
- 2 tbsp dried basil
- 2 cups chicken broth
- 2 tsp salt
- 2 tsp black pepper
- 1/2 tsp white pepper
- 1 cup heavy cream
- 2 tbsp brown sugar, optional
Instructions:
- Preheat the oven to 425 F.
- Wash and chop tomatoes, garlic and red bell pepper
- Sprinkle with salt, pepper, and a little olive oil.
- Place on foil-lined baking sheet and roast 30 minutes. Remove from oven and set aside
- In a large stockpot or large Dutch oven melt butter and combine with 1/4 cup oil
- Sauté onions until soft (about 3-4 mins).
- Add in tomato paste and stir to break up
- Add in chicken broth and continue to stir until paste is fully dissolved.
- Add roasted tomatoes, garlic and bell pepper.
- Add in seasonings and allow to simmer for 5-7 mins.
- Add heavy cream and stir to incorporate.
- Taste and see if you need to add more salt or pepper. Tip: If it’s too acidic add in a little brown sugar to help balance the flavor profile.
- Use an immersion blender (or high powered blender) to blend until smooth. Serve and enjoy!
Roasted Tomato Soup
Ingredients
- 8 Tomatoes chopped; I used tomatoes on the vine
- 1 red bell pepper, sliced
- 4 tbsp unsalted butter
- 1/4 cup oil oil
- 1/2 red onion chopped
- 10 garlic cloves, smashed and peeled
- 1 can tomato paste
- 2 tbsp dried basil
- 2 cups chicken broth
- 2 tsp salt
- 2 tsp black pepper
- 1/2 tsp white pepper
- 1 cup heavy cream
- 2 tbsp brown sugar, optional
Instructions
- Preheat the oven to 425 F.
- Wash and chop tomatoes, garlic and red bell pepper
- Sprinkle with salt, pepper, and a little olive oil.
- Place on foil-lined baking sheet and roast 30 minutes. Remove from oven and set aside
- In a large stockpot or large Dutch oven melt butter and combine with 1/4 cup oil
- Sauté onions until soft (about 3-4 mins).
- Add in tomato paste and stir to break up
- Add in chicken broth and continue to stir until paste is fully dissolved.
- Add roasted tomatoes, garlic and bell pepper.
- Add in seasonings and allow to simmer for 5-7 mins.
- Add heavy cream and stir to incorporate.
- Taste and see if you need to add more salt or pepper. Tip: If it’s too acidic add in a little brown sugar to help balance the flavor profile.
- Use an immersion blender (or high powered blender) to blend until smooth. Serve and enjoy!
I hope you enjoy my roasted tomato soup recipe! What is your favorite soup?
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