Simple Roasted Tomato Soup
Right on time for the cold season! There’s something undeniably comforting about a bowl of homemade soup. As the days get cooler and the leaves start to fall, this roasted tomato soup recipe is the perfect way to warm both the kitchen and ourselves. :)
With just a handful of fresh tomatoes, some aromatic herbs, and a bit of roasting in the oven, we’ll have a rich, and incredibly satisfying soup that will leave us wanting seconds.
During the winter, soups are 100% one of my favorite dishes to make (in all honesty, I love a good soup year-round tehe). To begin this yummy recipe, we’ll obviously need to start with about 3 medium-sized fresh tomatoes. Next, we’re going to line a baking sheet with parchment and pack in halved or quartered tomatoes (cherry tomatoes can be roasted whole).
Tuck onions and garlic in among the tomatoes, add a generous sprinkle of salt of choice, black pepper, and red pepper flakes, drizzle with olive oil, and roast for 45 minutes or so.
When the tomatoes are bubbly with charred edges, blend them and any juices with fresh herbs until velvety smooth. In a soup pot, add broth and tomato puree, and heat gently.
Once you have the base of this roasted tomato soup down, you can play with the flavors. Add whatever herbs you have on hand. At this time, I also stir in my coconut milk to make it creamy, and enjoy.
Prep Time
10 mins
Cook Time
45 mins
A fulfilling roasted tomato soup made with fresh tomatoes and garden herbs. This soup has a bright tomato flavor and a hint of spicy heat.
Recipe Type
Dinner
Makes
2 servings
Ingredients
4 ripe tomatoes, halved
1 small onion, quartered
2 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Pinch of rosemary
Salt and black pepper, to taste
2 cups vegetable broth
1 can of coconut milk (optional, for added richness)
Fresh basil leaves for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle them with olive oil and sprinkle with dried basil, dried oregano, salt, and black pepper.
Roast the vegetables in the preheated oven for about 30-35 minutes, or until they are tender and slightly caramelized.
Remove the roasted vegetables from the oven and let them cool for a few minutes.
Transfer the roasted vegetables to a blender or food processor and blend until smooth. You can also use an immersion blender directly in the pot.
Pour the blended mixture into a saucepan, and then add the vegetable broth. Stir well.
Place the saucepan over medium heat and bring the soup to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.
If you prefer a creamier soup, stir in the can of coconut milk at this point and heat the soup for an additional 2-3 minutes.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Serve the roasted tomato soup hot, garnished with fresh basil leaves if desired. Enjoy!
This simple roasted tomato soup is a delightful way to enjoy the rich, comforting flavors of roasted tomatoes and herbs. Perfect for a cozy meal for two! I hope that you enjoy.
