Go Back
–+ servings
Roasted Tomato Soup

Hearty Roasted Tomato Soup That Warms Your Soul

Enjoy this Roasted Tomato Soup that warms your soul with its comforting flavors and nourishment.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Campari Tomatoes Substitute with tomatoes on the vine if preferred.
  • 2 tablespoons Olive Oil Use any neutral oil if needed.
  • 1 medium Onion Yellow or white onion works best.
  • 4 cloves Garlic Adjust according to taste preference.
  • 1 teaspoon Kosher Salt Sea salt can also be used.
  • 1 tablespoon Oregano Dried oregano is a fine replacement.
  • 1 teaspoon Smoked Paprika Regular paprika is a substitute.
  • 3 cups Vegetable Broth Chicken broth is an option for non-vegetarian.
  • 1/2 cup Heavy Cream Use coconut milk for a lighter version.
  • 1 bunch Fresh Basil Substitute with thyme or parsley if necessary.
Optional Garnish
  • 1/4 cup Extra Basil Leaves Add just before serving.
  • 1/4 cup Grated Parmesan Cheese Omit for a vegan version.

Equipment

  • oven
  • Baking Dish
  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C). Halve the Campari tomatoes, quarter the onion, and add them to a baking dish with whole garlic cloves. Drizzle with olive oil, then season with kosher salt, oregano, and smoked paprika.
  2. Roast the vegetables in the preheated oven for 30-40 minutes, tossing halfway through. They should be blistered and caramelized.
  3. Transfer the roasted vegetables and juices into a large pot. Add fresh basil and blend until smooth, using an immersion blender.
  4. Stir in vegetable broth to reach the desired consistency. For creaminess, add heavy cream and mix well.
  5. Taste the soup and adjust seasoning as necessary. If too acidic, add a pinch of sugar to balance.
  6. Ladle into bowls and garnish with extra fresh basil. Serve warm with grilled cheese or a salad.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

The soup can be stored in the refrigerator for up to 5 days or frozen for 3 months. Reheat gently and adjust seasoning as necessary.

Tried this recipe?

Let us know how it was!