Best Homemade Roasted Tomato Soup Recipe
This Best Homemade Tomato Soup recipe features rich, roasted tomatoes blended into a smooth, creamy soup with fresh basil. Roasting the tomatoes and aromatics enhances their natural sweetness and depth, while a classic roux thickens the soup for a velvety texture. Finished with optional heavy cream, this comforting tomato soup is perfect for any season and serves 8.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Herbs
- 3 pounds tomatoes (fresh, cut into 2” pieces)
- ½ onion (diced, about 1 cup)
- 5 cloves garlic (peeled and chopped)
- ¼ cup fresh basil
Liquids and Fats
- 2 Tablespoons olive oil
- 2 Tablespoons salted butter
- 1 quart vegetable broth
- ¼ to ½ cup heavy cream (optional)
Seasonings and Others
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper (freshly ground)
- 1 Tablespoon granulated sugar
- 2 Tablespoons all-purpose flour
Instructions
- Preheat the oven: Preheat your oven to 450 degrees Fahrenheit and lightly grease a large baking sheet to prepare for roasting the tomatoes.
- Prepare tomatoes and aromatics: In a large bowl, combine the fresh cut tomatoes, diced onion, chopped garlic, olive oil, sea salt, and black pepper, mixing until well coated.
- Roast the mixture: Spread the tomato mixture evenly on the baking sheet in a single layer. Roast in the oven for 15 minutes.
- Continue roasting and broiling: Remove the baking sheet and stir the tomatoes. Return the pan to the oven and roast for an additional 15 minutes, broiling for the last 2-3 minutes to lightly char some tomatoes.
- Blend the roasted ingredients: Transfer all roasted tomatoes and aromatics to a high-powered blender. Add fresh basil and blend on high until smooth, about 1 minute.
- Make the roux: In a large pot over medium-high heat, melt the butter. Whisk in the flour, cooking the mixture until bubbly and lightly browned, 30 to 60 seconds, forming a roux.
- Add liquids to the roux: Whisk in the vegetable broth and granulated sugar until smooth.
- Combine blended tomatoes with broth mixture: Pour the blended tomato mixture into the pot and whisk together. If desired, stir in ¼ to ½ cup heavy cream for a richer texture.
- Simmer the soup: Reduce heat to medium-low and cook for 15 minutes, stirring occasionally until soup thickens and flavors meld.
- Season and serve: Taste the soup and adjust salt and black pepper as needed. Serve warm, garnished with croutons or additional fresh basil if desired.
Notes
- For a vegan version, omit the butter and heavy cream or substitute with plant-based alternatives.
- Broiling at the end of roasting enhances the smoky flavor by charring some tomatoes.
- Use ripe, in-season tomatoes for the best flavor and natural sweetness.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- This soup freezes well for up to 3 months; thaw and reheat gently before serving.
- Adjust sugar based on the acidity of your tomatoes for a balanced flavor.
Keywords: tomato soup, homemade tomato soup, roasted tomato soup, creamy tomato soup, easy tomato soup, vegetarian soup
Find it online: https://lucabites.com/best-homemade-roasted-tomato-soup-recipe/
