Cold weather? Rainy day? Existential dread?
Roasted tomato soup fixes everything. Forget the canned stuff—this recipe delivers deep, caramelized flavor with minimal effort. It’s creamy without being heavy, rich without needing a nap, and impressive without requiring chef skills.
You’ll wonder why you ever settled for less. Ready to make your taste buds do a happy dance? Let’s go.
Why This Recipe Slaps
Roasting tomatoes intensifies their sweetness and adds a smoky depth that boiling just can’t match.
This recipe skips the blandness trap with garlic, herbs, and a splash of cream for luxury. It’s also versatile: pair it with grilled cheese, dunk crusty bread, or slurp it solo. Plus, it freezes like a champ—meal prep win.
Ingredients (No Fancy Stuff)
- 2 lbs ripe tomatoes (Roma or vine-ripened work best)
- 1 onion, roughly chopped
- 4 garlic cloves, skins on (trust me)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme (or fresh if you’re fancy)
- 1 cup vegetable broth
- ½ cup heavy cream (or coconut milk for dairy-free)
- 1 tbsp balsamic vinegar (optional, but highly recommended)
Step-by-Step Instructions (So Easy, Even Your Cat Could Do It)
- Roast the veggies. Preheat oven to 400°F.
Toss tomatoes, onion, and garlic (yes, with skins) with olive oil, salt, pepper, and thyme on a baking sheet. Roast for 30–35 minutes until charred and juicy.
- Squeeze the garlic. Let the garlic cool slightly, then pop the cloves out of their skins. Pro tip: This removes bitterness and adds sweet, buttery flavor.
- Blend it up. Dump everything (including pan juices!) into a blender with broth.
Blend until smooth. FYI, an immersion blender works too—fewer dishes.
- Simmer and cream. Pour the soup into a pot, stir in cream and balsamic vinegar, and simmer for 5 minutes. Taste.
Adjust salt. Boom. Done.
Storage: Because Leftovers Are Life
Store in an airtight container in the fridge for up to 4 days.
Freeze for 3 months—thaw overnight in the fridge and reheat gently. Stir in a splash of broth or cream if it thickens too much. IMO, it tastes even better the next day.
Why This Soup Is Basically a Superfood
Tomatoes pack lycopene, an antioxidant linked to heart health.
Roasting boosts its absorption. Garlic? Immune support.
Olive oil? Healthy fats. And let’s be real—it’s comfort food that doesn’t guilt-trip you.
Win-win.
Common Mistakes (Don’t Be That Person)
- Using unripe tomatoes. They’re acidic and sad. Wait for ripe, fragrant ones.
- Skipping the roasting step. Boiling = bland. Roasting = flavor explosion.
- Over-blending. Unless you want baby food, pulse until smooth, not mushy.
- Drowning it in cream. Start with ½ cup.
You can always add more.
Alternatives for the Rebellious Cook
- Spicy: Add red pepper flakes or a diced jalapeño before roasting.
- Smoky: Toss in a pinch of smoked paprika or blend with a chipotle pepper.
- Vegan: Swap cream for coconut milk and skip the balsamic (or use a vegan version).
- Chunky: Reserve some roasted veggies, blend the rest, then stir them back in.
FAQ
Can I use canned tomatoes?
Yes, but roast them first! Drain whole canned tomatoes, toss with oil and spices, and roast for 20 minutes. The flavor won’t be quite as bright, but it’ll still slap.
Why leave garlic skins on?
They protect the cloves from burning and make peeling stupid-easy after roasting.
No one likes digging out tiny garlic bits from a baking sheet.
My soup is too acidic. Help!
Stir in a pinch of sugar or a tablespoon of butter to balance it. Or just lean into it with extra grilled cheese—problem solved.
Can I make this in advance?
Absolutely.
Prep everything up to adding the cream. Reheat, stir in cream, and serve. Bonus: Flavors meld beautifully overnight.
Final Thoughts
This roasted tomato soup is the culinary equivalent of a warm hug.
It’s simple, soul-warming, and secretly impressive. Whether you’re feeding a crowd or just yourself (no judgment), it’s a recipe you’ll keep coming back to. Now go forth and roast those tomatoes like you mean it.
