If you’ve ever craved a comforting, rich tomato soup that feels like a warm hug in a bowl, you’re in for a treat with this Easy Roasted Tomato Soup Recipe. The magic lies in roasting those juicy Campari tomatoes alongside garlic and onions, which brings out a deep, caramelized flavor that elevates the soup far beyond the ordinary. Creamy, herbaceous, and perfectly balanced, this soup is a fantastic way to showcase summer tomatoes or brighten up any chilly evening. I promise, once you try this recipe, it will become a staple in your kitchen rotation.
Ingredients You’ll Need
The beauty of this soup is in its simplicity; each ingredient is carefully chosen to build layers of flavor and create that irresistible silky texture. You don’t need fancy or complicated components—just quality, fresh items that come together effortlessly for a delicious result.
- 4 pounds Campari tomatoes: These tomatoes are naturally sweet and juicy, making them ideal for roasting and blending into a luscious soup.
- 3 tablespoons olive oil: Adds richness and helps with caramelizing the vegetables to deepen their flavor.
- 1 large onion: Brings a subtle sweetness and aromatic base that pairs beautifully with the tomatoes.
- 12 cloves garlic: Roasting mellow’s garlic’s sharpness, yielding a soft, earthy undertone to the soup.
- 1 tablespoon kosher salt: Essential for enhancing and balancing the natural flavors of all ingredients.
- 1 tablespoon oregano: Adds a lovely herbal note that complements the tomatoes wonderfully.
- 1 teaspoon smoked paprika: Introduces a subtle smoky depth that takes the soup from simple to extraordinary.
- 1 cup vegetable broth: Provides a flavorful, light liquid base perfect for blending everything smoothly.
- ¼ cup heavy cream: Gives the soup a velvety richness without overpowering the fresh tomato taste.
- ½ cup fresh basil: Bright, fragrant leaves that add freshness and a hint of sweet peppery flavor when stirred in at the end.
How to Make Easy Roasted Tomato Soup Recipe
Step 1: Prepare and Roast the Tomatoes and Vegetables
Start by preheating your oven to 400°F (200°C). While it warms up, wash and halve the Campari tomatoes. Roughly chop the onion and separate the garlic cloves, halving them as well. Spread everything across a large baking sheet and drizzle with the olive oil, then sprinkle with kosher salt, oregano, and smoked paprika. Toss everything so the seasoning coats all the pieces evenly. Roast in the oven for about 30 minutes, stirring halfway through, until the tomatoes are softened and caramelized with those gorgeous golden edges.
Step 2: Blend the Roasted Ingredients
Once the roasting is done, transfer all the roasted vegetables, juices, and caramelized bits into a large pot. Pour in the vegetable broth, then take out your immersion blender and blend everything directly in the pot until completely smooth. This step transforms the roasted fruits and veggies into a silky, rich soup base that’s bursting with flavor.
Step 3: Add Cream and Fresh Basil
After blending, gently stir in the heavy cream and fresh basil leaves. Heat the soup on low just until warmed through—avoid boiling to keep that fresh basil flavor vibrant. This final touch adds a luscious texture and a fresh herbal note that brightens the whole dish.
How to Serve Easy Roasted Tomato Soup Recipe
Garnishes
Enhance your serving experience with simple but delicious garnishes. A drizzle of extra virgin olive oil, a sprinkle of freshly cracked black pepper, or a few torn basil leaves on top add a pop of color and flavor. If you want something crunchy, toasted croutons or a handful of roasted pumpkin seeds bring great texture.
Side Dishes
This Easy Roasted Tomato Soup Recipe pairs wonderfully with warm, crusty bread—think a toasted baguette or sourdough. A gooey grilled cheese sandwich is always a classic companion, but if you want a lighter bite, a crisp green salad dressed with lemon vinaigrette complements the soup’s rich flavors perfectly.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or rustic mugs alongside a cheese and herb garnish on top. You can also swirl in a little pesto or roasted red pepper sauce for an added burst of flavor and color. Presenting it family-style in a big colorful pot encourages everyone to dig in and enjoy the comforting vibes together.
Make Ahead and Storage
Storing Leftovers
After enjoying this soup fresh, let any leftovers cool completely before transferring to airtight containers. Refrigerate for up to 3 days. The flavors actually deepen after resting overnight, so it’s perfect for meal prepping or a quick reheat later in the week.
Freezing
This soup freezes beautifully. For best results, freeze in single or family-sized portions using freezer-safe containers or heavy-duty bags. When you’re ready to enjoy, thaw overnight in the refrigerator or place the frozen soup in a pot over low heat, stirring occasionally until heated through.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent scorching. If it’s too thick after refrigeration or freezing, add a splash of vegetable broth or water to loosen the texture without losing any flavor. You want it piping hot and creamy, just like when it was freshly made.
FAQs
Can I use other types of tomatoes?
Absolutely! While Campari tomatoes are ideal for their sweetness and juiciness, you can use Roma or vine-ripened tomatoes. Just keep in mind that the flavor and sweetness might vary slightly depending on the tomato variety.
Is it necessary to add cream to this soup?
The heavy cream adds a lovely richness and smoothness, but you can skip it or substitute with coconut cream or cashew cream for a dairy-free version. The soup will still be delicious without it, just a bit lighter.
Can I prepare this soup in advance?
Yes! The flavors actually develop beautifully when the soup sits. You can roast the veggies a day ahead and store them in the fridge, then blend and finish the soup when you’re ready to serve.
How can I make the soup spicier?
To add some heat, try adding a pinch of crushed red pepper flakes before roasting or a dash of hot sauce when blending. Smoked paprika already lends a subtle warmth, so adjust according to your heat tolerance.
What can I do with the leftovers besides reheating?
Leftover roasted tomato soup makes a fantastic pasta sauce, a base for shakshuka, or even a dipping sauce for breadsticks. Don’t be afraid to get creative—it’s a versatile flavor powerhouse!
Final Thoughts
There is something truly special about this Easy Roasted Tomato Soup Recipe that makes it feel both cozy and sophisticated at the same time. It’s a dish to share with loved ones—perfect for casual dinners, chilly afternoons, or whenever you need a little comfort in a bowl. Give it a try and watch how a few simple, wholesome ingredients can transform into one of your new favorite soups. You might just find yourself making it again and again!
Print
Easy Roasted Tomato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A deliciously simple and comforting roasted tomato soup made with caramelized Campari tomatoes, garlic, and onions, blended smooth and finished with fresh basil and cream for a rich, flavorful bowl perfect for any occasion.
Ingredients
Vegetables
- 4 pounds Campari tomatoes
- 1 large onion
- 12 cloves garlic
- ½ cup fresh basil
Seasonings and Oils
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
Liquids
- 1 cup vegetable broth
- ¼ cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Tomatoes and Vegetables: Wash and halve the Campari tomatoes. Cut the onion into pieces and halve the garlic cloves. Place all these on a baking sheet and drizzle with olive oil to promote caramelization.
- Season: Sprinkle the kosher salt, oregano, and smoked paprika evenly over the vegetables and toss to ensure all pieces are well-coated with the seasoning and oil.
- Roast: Roast the mixture in the oven for about 30 minutes until the tomatoes and other vegetables are soft and caramelized. Stir halfway through to ensure even roasting.
- Blend Soup: Transfer the roasted vegetables to a large pot. Add the vegetable broth and blend the mixture until smooth using an immersion blender, creating a velvety soup base.
- Finish Soup: Stir in the heavy cream and fresh basil. Heat gently on the stovetop, allowing flavors to meld before serving your creamy and aromatic roasted tomato soup.
Notes
- Use fresh, ripe Campari tomatoes for the best flavor and natural sweetness.
- Adjust the amount of smoked paprika to suit your taste, or substitute with regular paprika for a milder flavor.
- For a vegan version, substitute heavy cream with coconut cream or cashew cream.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or grilled cheese for a comforting meal.
