This Roasted Tomato Soup is the ultimate comfort food: made with slow-roasted Roma tomatoes, caramelized roasted garlic, a touch of balsamic, and a splash of heavy cream.
Fall is the perfect excuse to make an absurd amount of soup to eat all week long. As a die-hard fan of hearty soups and stews, I love the simplicity of a classic roasted tomato soup.
For this one, we skip the canned kind and jump straight to roasting fresh ones – those late-summer tomatoes must be used with urgency, after all.
But don’t worry if summer tomatoes are gone. Roasting is key to coaxing flavor out of any tomato, regardless of the season. It’s a low-maintenance technique, so there’s no reason not to try it!
A Few Notes
Roasting is a great way to concentrate flavor out of fresh ingredients, so I also like to add my garlic to the baking sheet – the long roasting brings out the sweetness in the garlic.
You can also cut your onion into wedges and roast them right along!
When it comes to the tomatoes, it’s important to use a baking sheet that’s big enough to fit them all in one layer, without overcrowding. They need room between them so the moisture can escape, which helps concentrate the flavor.
I personally like to trim out the stems before roasting, but that’s up to you. I also choose not to remove the skin. I find it an unnecessary step since they’re blended away to nothing in the blender, but again, it’s up to you. Once they’re roasted, the skins slip off so easily, so feel free to do so if you prefer.
Making the base
This recipe relies on very few ingredients, so it really comes down to the process. Some recipes call for a longer roasting time, around 45 minutes, but I find 25 to 30 minutes to be just enough. The longer the tomatoes are in the oven, the more caramelized they become, though, so if time is not an issue, 45 minutes should yield an even richer soup.
After roasting, I sauté the onion and tomatoes and cook them on medium heat for a few minutes until broken down and thickened. Then, I finally add the broth and let it simmer for about 15 minutes. You can add chicken or vegetable broth, or just water.
For a creamy soup, add half a cup of heavy cream, or coconut milk for a vegan version. Finish it off with some parmesan cheese or a dollop of crème fraîche, if you like. I like going the cliché route and making a classic grilled cheese on the side, but topping it with homemade croutons is also a delicious way to add more carbs.
Tips and Variations
Leaving the skins on adds a more rustic body, but if your blender struggles, pass the pureed soup through a fine-mesh strainer for a silky finish.
Skip the heavy cream, and add full-fat canned coconut milk or cashew cream for a vegan version. The coconut milk might clash with the balsamic, so you might want to swap it for a squeeze of fresh lemon juice at the very end to keep the brightness clean.
If you want to use woody herbs like rosemary or thyme, toss whole sprigs onto the baking sheet to roast with the tomatoes, then discard the stems before blending.
If you make this Roasted Tomato Soup please be sure to leave a comment! I’d love to hear from you.
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Roasted Tomato Soup
Ingredients
Equipment:
Dutch oven
- 1.5 lbs Roma tomatoes
- ½ whole head garlic
- 1 tbsp olive oil, plus more for drizzling
- 1 yellow onion, finely chopped
- 1 tbsp balsamic vinegar
- 2 cups chicken or vegetable broth
- ½ cup heavy cream
- Fresh basil, for garnishing
- salt and black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Cut the tomatoes in half lengthwise. Cut the garlic head in half crosswise. Place the tomatoes and the garlic on the prepared baking sheet in a single layer. Sprinkle generously with salt and black pepper, and drizzle with olive oil. Roast for 30 minutes, then remove from the oven and let cool slightly.
- In a medium pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes. Once the garlic is cool enough to handle safely, use your fingers to squeeze the roasted cloves out of their skins directly into the pot.
- Add in the roasted tomatoes and balsamic vinegar. Cook over medium heat for 5 to 8 minutes, stirring occasionally to prevent the balsamic sugars from sticking. Season with another pinch of salt and pepper.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook, uncovered, for 15 to 20 minutes to let the flavors meld.
- Transfer the soup to a countertop blender or use an immersion blender to puree until smooth.
- Return the soup to the pot over low heat and stir in the heavy cream. Taste and adjust the seasonings, if needed. Serve topped with a fresh drizzle of cream and torn fresh basil leaves.
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