Roasted Tomato Soup

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Hands down the best homemade tomato soup I’ve ever had was from Ina Garten. So this Roasted Tomato Soup recipe is a loose adaptation of hers. It’s simple to make, uses basic pantry ingredients and is loaded in flavor from the juicy ripe tomatoes and basil!

How to make tomato soup

Roast the tomatoes

The first step for the roasted tomato soup is to roast the tomatoes. You want to look for Roma or plum tomatoes, which are the oblong shaped tomatoes, and find the most ripe ones you can get. Then slice them in half, drizzle olive oil, salt and pepper over them and roast.

If you’d like to toss in some garlic in the pan, then you have good taste, my friend! I love that idea! This process is very similar to my Crostini with Roasted Tomatoes, so you can double up on tomatoes here or sneak one on top of a crostini 😉

Cook the soup base

While the tomatoes are in the oven, you can get started on cooking the soup base to make this homemade tomato soup. You’ll need olive oil, chopped onions, garlic and red pepper flakes. Cook until the mixture becomes soft and fragrant.

Next, add the whole canned tomatoes (and make sure to include their yummy juices!) and cover that with vegetable broth. Then you’re going to turn off the heat (or you can leave it on simmer) and wait until the roasted tomatoes are finished.

Combine everything together

Now that the tomatoes are done roasting, you can add the fresh basil and any other herbs you’re using (hello fresh garden rosemary!) along with the juicy roasted tomatoes. Bring everything to a boil and simmer the roasted tomato soup for 40 minutes uncovered.

After it’s simmered, it’s time to blend the roasted tomato soup. I use an immersion blender and do it right in the pot. You can also transfer the soup to a blender in batches to blend that way as well.

Without even using any cream, you’ll notice the soup will transform to a velvety smooth consistency with a rich and flavorful aroma. It’s homemade tomato soup time!

Tips for making homemade tomato soup

• Use the ripest and reddest tomatoes you can find. The tomatoes are the star of the recipe, so pick them carefully to deliver the best flavor!
• Roast the garlic with the tomatoes for a deeper flavor. You can do this instead of cooking them in the pot with the onions and olive oil.
• Be flexible with the fresh herbs. Basil goes the best with roasted tomato soup, but really any herbs will work here: try rosemary, thyme, oregano, cilantro, dill or a combination.
• Remedy bitter tasting tomatoes by adding sugar or cream. If you have ripe tomatoes, you shouldn’t have this problem. But if you find that the soup tastes bitter, you can add unsweetened coconut milk, sour cream (for non vegan option) or just a teaspoon of sugar.

Frequently asked questions

What are the best tomatoes for soup?

Any kind of tomatoes will work. But since we’re roasting the tomatoes and blending them, I would recommend looking for the ripest reddest ones you can find. That will yield the sweetest flavor for the roasted tomato soup.

Should I peel the tomatoes?

This might come down to preference, but there’s no need to peel the tomatoes. You will blend the roasted tomatoes with the liquid so the presence of the tomato peel doesn’t affect the end results.

What to eat with tomato soup?

A Grilled Cheese Sandwich is my favorite thing to eat with a warm bowl of homemade tomato soup! Here are some other great ideas that go well with this soup:

• Olive Oil Garlic Bread
• Grilled Mozzarella Sandwich
• Turkey Panini
• Pesto Chicken Avocado Panini

For more soup recipes:

• Ravioli Soup
• Roasted Cauliflower Soup
• Roasted Butternut Squash Soup
• Vegan Corn Chowder
• Vegetarian Minestrone Soup
• Mediterranean White Bean Soup

This roasted tomato soup is seriously one of the easiest soups you can make that’s so full of flavor – the best way to use those garden tomatoes and herbs you may have from the end of summer. It’s a healthy, silky smooth homemade tomato soup that definitely tastes better than the canned version.

If you’ve tried this healthy-ish feel good Roasted Tomato Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Review

Roasted Tomato Soup

This Roasted Tomato Soup is made with simple pantry items along with juicy ripe tomatoes and fresh basil, then blended into a creamy flavorful homemade soup

5 from 86 votes

Author Yumna Jawad

Servings 6 servings

Course Soup

Calories 154

Prep Time 10 mins

Cook Time 1 hr 20 mins

Total Time 1 hr 30 mins

Equipment

Aluminum Sheet Pans

Ceramic Nonstick Cookware Set

Cuisinart Immersion Blender

Ingredients

  

1x2x3x

• ▢ 3 pounds ripe plum tomatoes cut in half lengthwise
• ▢ 1/4 cup extra virgin olive oil + 2 tablespoons
• ▢ 2 teaspoons salt
• ▢ 1 teaspoon black pepper
• ▢ 1 large onion chopped
• ▢ 6 garlic cloves minced
• ▢ 1/4 teaspoon crushed red pepper flakes
• ▢ 1 28-ounce canned whole peeled tomatoes with their juice
• ▢ 1 ½ cups fresh basil leaves packed
• ▢ 1 sprig rosemary
• ▢ 1 quart vegetable broth

Instructions

• Preheat the oven to 425°F. Toss together the tomatoes, ¼ cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35-40 minutes.
• Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally until the onions are translucent, about 10 minutes. Add the garlic and sauté for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.
• Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring the mixture to a boil and simmer uncovered for 40 minutes. Use an immersion blender or regular blender to blend the soup to a smooth consistency.

Video

Notes

Recipe: Inspired by the roasted tomato basil soup from the fabulous Ina Garten.

Storage: Store any leftovers in an airtight container. They will last about 5 days in the fridge and reheat really well. If you’re serving with cream, I recommend adding after your reheat the soup to avoid is cream curdling. 

Freezing Instructions: Cool the soup completely after cooking, then place in freezer safe containers or bags. You can freeze in individual portions or in larger quantities for up to 3 months. When ready to eat, just thaw in the fridge before reheating on the stovetop or in the microwave.

Equipment: I love using my Cuisinart Smart Stick hand blender for blending soups. It’s quick and easy and gets me the perfect consistency, without any chunks of vegetables leftover. And it’s easier to transferring the soup in batches to a blender.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• You can skip the canned tomatoes if you prefer, but I love the combination of canned and roasted in this recipe. If you do so, you can double the roasted tomatoes and you may need to add some tomato paste to brighten the color.
• Feel free to use dried basil if necessary. Although if you can find fresh basil, it really transforms the flavor of the recipe.

Nutrition

Calories: 154kcal, Carbohydrates: 17g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Sodium: 1518mg, Potassium: 723mg, Fiber: 4g, Sugar: 10g, Vitamin A: 2647IU, Vitamin C: 41mg, Calcium: 64mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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