Easy Roasted Tomato Soup Recipe

There’s something magical about turning a handful of basic ingredients into a glorious bowl of comfort, and this Easy Roasted Tomato Soup is all about capturing those rich, sun-soaked flavors in every spoonful. Whether you’re chasing away a chill or simply craving a homemade meal bursting with color and taste, you’ll find this soup to be a hug in a bowl—velvety, aromatic, and ridiculously simple to make. The keyphrase here is truly apt: Easy Roasted Tomato Soup is a dish that stays honest to its promise of simplicity, delivering vibrant tomato sweetness and a hint of smokiness in every bite.

Ingredients You’ll Need

You’ll be delighted by how few ingredients go into crafting this soup! Each one brings something special—whether it’s depth of flavor, vibrant color, or irresistible creaminess—to the final dish. These ingredients are what transform a cozy classic into a standout meal.

• Campari tomatoes (4 pounds): Their natural sweetness and juiciness are essential for a robust, balanced base.
• Olive oil (3 tablespoons): Adds silkiness and helps turn the vegetables golden during roasting.
• Large onion (1, cut into 8 pieces): Brings a mellow richness and helps round out the tomato’s acidity.
• Garlic (12 cloves, halved or quartered if large): Roasts to a caramelized, mellow punch of flavor.
• Kosher salt (1 tablespoon, or more to taste): Enhances every flavor and balances the tomatoes’ sweetness.
• Oregano (1 tablespoon): Lends a subtle herbal note that beautifully complements the tomatoes.
• Smoked paprika (1 teaspoon): Adds gentle warmth and a whisper of smokiness without overpowering.
• Vegetable broth (1 cup, or chicken stock): Provides a savory backbone and just the right consistency.
• Heavy cream (¼ cup, plus more for serving): Gives the soup its signature velvety finish and a touch of indulgence.
• Fresh basil (½ cup loosely packed, plus more for serving): A burst of aromatic freshness right at the end that ties everything together.

How to Make Easy Roasted Tomato Soup

Step 1: Roast the Veggies

The heart of this Easy Roasted Tomato Soup lies in roasting. Begin by cranking up your oven to a hot 450°F. Slice those plump tomatoes in half—don’t worry about being too precise—and nestle them in a big casserole or deep baking dish along with the onion wedges and halved garlic cloves. Drizzle everything generously with olive oil, then sprinkle on the salt, oregano, and smoked paprika. Roast for 30 to 40 minutes, tossing things around at the halfway mark to ensure every bit gets bathed in the smoky, aromatic heat. By the time they’re done, your kitchen will smell absolutely divine and the veggies will be sweet, juicy, and irresistibly browned.

Step 2: Blend Until Smooth

Once your veggies are roasted to perfection, it’s time to bring the soup together. Scrape everything—juices included—into a large pot. Add the fresh basil. Get out your trusty immersion blender and whirl away until the soup is sumptuously smooth. If you don’t have an immersion blender, a regular blender will do—just work in batches and be careful with the hot liquid. You’ll see the color turn a cheery, vibrant orange-red as you blend, thanks to those gorgeous tomatoes and herbs melding together.

Step 3: Add Broth and Cream

Next, pour in the broth and heavy cream, stirring until everything is beautifully combined. The cream adds richness while the broth brings more savory depth, making sure the soup isn’t too thick or too thin. At this stage, it’s already tasting like a genuine classic but with the twist of smoky-sweet herbaceousness that makes Easy Roasted Tomato Soup special.

Step 4: Season and Finish

Now taste your creation! Adjust the salt if you need to, and here’s a little secret: if the soup tastes a bit too tangy, a teaspoon of sugar works wonders to mellow everything out. Once seasoned to perfection, ladle the glossy, aromatic soup into bowls. It’s already good enough to eat, but garnishing it takes things to a whole new level.

How to Serve Easy Roasted Tomato Soup

Garnishes

A swirl of heavy cream is the quickest way to transform your bowl into a restaurant-worthy presentation. Finish with a sprinkle of fresh basil for brightness and color. If you’re feeling adventurous, add a dash of cracked black pepper, a crumble of feta, or even crunchy homemade croutons for a playful texture contrast.

Side Dishes

Honestly, nothing beats the classic pairing: a crisp, gooey grilled cheese sandwich for dunking. But this Easy Roasted Tomato Soup also sits beautifully alongside a fresh green salad, crusty artisan bread, or rosemary focaccia. And for a cozy supper, try adding a side of roasted veggies or a simple olive tapenade.

Creative Ways to Present

Why not try serving the soup in small mugs or shot glasses as a fun appetizer at gatherings? You can also pour it into hollowed sourdough bread bowls for a rustic touch. For a little drama, drizzle basil oil on top or sprinkle with toasted seeds for crunch—making this Easy Roasted Tomato Soup a true showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps like a dream in the fridge for up to 4 days. Just let it cool to room temperature, then store it in an airtight container. The flavors actually deepen and develop overnight, so your next bowl might be even more delicious.

Freezing

Wondering if you can make Easy Roasted Tomato Soup in big batches? You absolutely can! This soup freezes beautifully. Just skip garnishing with cream and basil until after you reheat, and portion cooled soup into freezer bags or airtight containers. It’ll keep for up to 3 months—perfect for pulling out on a busy night.

Reheating

Bring chilled or thawed soup back to life by gently reheating it in a pot over medium-low heat, stirring occasionally. If it thickens a bit in the fridge or freezer, just splash in extra broth or water until it reaches your preferred consistency. Swirl in the cream just before serving for the freshest flavor.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, in a pinch! While roasting fresh tomatoes gives the soup its unbeatable natural sweetness and depth, canned tomatoes can work during the off-season. Just drain them first and expect a slightly different (but still tasty) result.

How do I make this dairy-free or vegan?

Simply swap the heavy cream for canned coconut milk or a splash of your favorite unsweetened non-dairy milk. The soup will remain velvety and rich, and it becomes totally vegan-friendly—just be sure your broth is veggie-based.

Can I add other vegetables?

Absolutely! Roasted red peppers, carrots, or even fennel make lovely additions. Just chop them up and roast alongside your tomatoes, onion, and garlic for even more layers of flavor.

How do I fix overly acidic soup?

A teaspoon of sugar or a drizzle of honey can tame that tang and balance the flavors beautifully. Also, sometimes an extra splash of cream or broth helps mellow things out.

Is Easy Roasted Tomato Soup suitable for meal prepping?

It’s fantastic for meal prep! Make a big pot on the weekend and enjoy bowls throughout the week, or freeze portions for quick, nourishing meals whenever you need them.

Final Thoughts

There’s nothing quite like a bowl of homemade Easy Roasted Tomato Soup to warm both heart and belly. Whether you’re a seasoned home cook or just diving into soup-making, this recipe is a true keeper—simple, customizable, and guaranteed to impress. Give it a try, and let the cozy contentment begin!

Print