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–+ servings
Roast Tomato Soup

Roast Tomato Soup: A Silky, Soul-Soothing Delight

Roast Tomato Soup is a comforting blend of caramelized tomatoes, garlic, and basil, perfect for warming up on chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Ripe Tomatoes Provide the juicy backbone of the soup; substitute with canned tomatoes if fresh are unavailable.
  • 1 medium Onion Quartered, adds subtle sweetness and depth when roasted.
  • 4 cloves Garlic Peeled, becomes mellow and nutty when roasted.
  • 2 tablespoons Olive Oil Ensures vegetables roast evenly without sticking.
  • Salt Enhances flavors and balances sweetness; adjust to taste.
  • Black Pepper Enhances flavors and balances sweetness; adjust to taste.
  • 1 teaspoon Sugar Tames acidity in tomatoes and promotes caramelization.
  • 2 cups Broth Vegetable or chicken, adds body and liquid volume.
  • 1/4 cup Fresh Basil Chopped, provides herbal brightness as a finishing touch.
  • 1/4 cup Heavy Cream Optional, for a luxuriously silky finish.
For Serving
  • Crusty Bread Perfect for dipping; adds a delightful texture contrast.

Equipment

  • Oven
  • baking sheet
  • Blender
  • medium saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to create the perfect roasting environment for the vegetables.
  2. On the baking sheet, place halved tomatoes, quartered onion, and peeled garlic. Drizzle with olive oil, then sprinkle with salt, black pepper, and sugar. Toss gently.
  3. Slide the baking sheet into the oven and roast for about 30 to 40 minutes until softened and charred.
  4. Remove from oven and let cool slightly to make blending easier.
  5. Transfer roasted vegetables and juices into the blender and blend until smooth.
  6. Pour the blended mixture into a saucepan. Add the broth, stirring vigorously to combine.
  7. Place the saucepan over medium heat, bring to a gentle simmer for about 10 minutes.
  8. Stir in cream (if using) and chopped basil, heat through for another 2 to 3 minutes.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Ladle hot soup into bowls and serve immediately with crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

Ensure vegetables are well-coated with olive oil for even roasting. Adjust seasoning to taste, especially if using canned tomatoes. Store leftovers in an airtight container for up to 3 days.

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