Roasted Tomato Soup with Garlic & Herbs – Rich, Creamy & Cozy
Roasted Tomato Soup is a comforting classic, perfect for chilly evenings or when you crave something simple yet flavorful. This version is rich and creamy with the deep, sweet essence of oven-roasted tomatoes blended beautifully with garlic, onion, and herbs. Roasting the tomatoes enhances their natural sweetness and brings out a smoky depth that transforms this humble soup into a gourmet experience. It’s also incredibly easy to make and pairs well with crusty bread or a grilled cheese sandwich. Whether served as a starter or a light meal, this hearty soup delivers warmth and deliciousness in every spoonful.
Ingredients Of Roasted Tomato Soup Recipe
Why You Will Love This Roasted Tomato Soup Recipe
This roasted tomato soup is rich, velvety, and incredibly aromatic. The roasted ingredients deepen the flavor naturally, making it far superior to store-bought versions. It’s comforting and healthy, made with whole ingredients, and easily customizable to your dietary needs. Whether you love it creamy, spicy, or dairy-free, you’ll enjoy this recipe’s simplicity and gourmet results.
Preparation Process Of Roasted Tomato Soup Recipe
Begin by preheating your oven and roasting halved tomatoes, garlic, and onions until caramelized. Once roasted, transfer the mixture to a blender or pot and combine with herbs and broth. Blend until smooth, then simmer with cream for richness. The soup can be adjusted to your preferred consistency and seasoning, then garnished with fresh basil or cheese before serving.
Step By Step Instructions
Roast the tomatoes
Preheat your oven to 400°F (200°C). Place halved tomatoes, garlic cloves, and chopped onion on a baking tray. Drizzle with olive oil, sprinkle salt, pepper, oregano, and thyme. Roast for 30–35 minutes until soft and slightly charred.
Blend the mixture
Transfer the roasted vegetables into a blender or pot. Add vegetable broth and blend until smooth. If using an immersion blender, do it directly in the pot.
Simmer the soup
Pour the blended soup into a pot. Bring it to a gentle simmer over medium heat for 10 minutes. Stir in heavy cream or coconut cream and cook for another 5 minutes.
Adjust seasoning and serve
Taste and adjust salt, pepper, or herbs if needed. Ladle into bowls and garnish with fresh basil or grated Parmesan cheese.
How to Serve?
- Serve hot with crusty bread or garlic toast
- Pair with a grilled cheese sandwich for a classic combo
- Garnish with basil, cream swirl, or croutons
- Add a sprinkle of red pepper flakes for extra heat
- Serve in small cups as an elegant appetizer
Tips & Variations
Use canned tomatoes if fresh ones aren’t in season.
Add red bell pepper for a sweet twist.
Make it chunkier by blending only half the batch.
For vegan version, use coconut cream or oat cream.
Spice it up with chili flakes or smoked paprika.
Nutrition
- Calories: 220
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Sugar: 10g
- Sodium: 450mg
Recipe Card
Roasted Tomato Soup Recipe
Course: Soups4 people
servings10
minutes40
minutes220
kcalThis Roasted Tomato Soup is a creamy, flavorful delight made with roasted tomatoes, garlic, and onions. Blended with herbs and cream, it delivers a deep, rich flavor that’s comforting and satisfying. Easy to make and naturally healthy, it’s perfect for both weeknight dinners and entertaining guests. The soup’s silky texture and bold taste make it a go-to dish when you want something warm, wholesome, and delicious. Whether served on its own or paired with bread or sandwiches, it’s a cozy bowl of goodness that elevates your soup game effortlessly. Enjoy homemade comfort at its best with this simple recipe.
Ingredients
Roma tomatoes halved
Garlic cloves peeled
Yellow onion chopped
Olive oil
Salt
Black pepper
Dried oregano
Dried thyme
Vegetable broth
Heavy cream or coconut cream
Fresh basil leaves
Parmesan cheese (optional)
Directions
- Roast the tomatoes
- Preheat your oven to 400°F (200°C). Place halved tomatoes, garlic cloves, and chopped onion on a baking tray. Drizzle with olive oil, sprinkle salt, pepper, oregano, and thyme. Roast for 30–35 minutes until soft and slightly charred.
- Blend the mixture
- Transfer the roasted vegetables into a blender or pot. Add vegetable broth and blend until smooth. If using an immersion blender, do it directly in the pot.
- Simmer the soup
- Pour the blended soup into a pot. Bring it to a gentle simmer over medium heat for 10 minutes. Stir in heavy cream or coconut cream and cook for another 5 minutes.
- Adjust seasoning and serve
- Taste and adjust salt, pepper, or herbs if needed. Ladle into bowls and garnish with fresh basil or grated Parmesan cheese.
Recipe Video
Notes
- For an ultra-smooth texture, strain the soup before simmering.
- Store leftovers in the fridge for up to 3 days or freeze for a month.
- Reheat on low to avoid separating the cream.
- Add a splash of balsamic vinegar for extra depth.
FAQs
Conclusion
Roasted Tomato Soup is more than just a cozy meal it’s an experience of depth, richness, and comfort. Its robust roasted flavor combined with creamy smoothness makes it perfect for any occasion. With minimal ingredients and maximum taste, it’s a must-try for soup lovers. Make a big batch, enjoy it fresh, and store the rest for later it only gets better with time. This recipe proves that simple ingredients, when prepared right, can create magic in a bowl.
