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The Best Roasted Tomato Soup Recipe for Deep, Comforting Flavor

Close-up of a white bowl filled with vibrant, creamy roasted tomato soup, slightly seasoned.
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This recipe delivers a deeply flavorful and creamy roasted tomato soup, far surpassing simple simmered versions. Roasting the tomatoes and garlic creates rich, caramelized sweetness perfect for cozy nights.

Ingredients

Scale
  • 3 lbs ripe tomatoes, halved
  • 1 whole head of garlic, top sliced off
  • 1 large yellow onion, quartered
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (optional, for creaminess)
  • 1 tablespoon butter
  • 1 teaspoon sugar (optional, to balance acidity)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Place the halved tomatoes, the whole head of garlic (with the top sliced off to expose the cloves), and the quartered onion on a large baking sheet.
  3. Drizzle the vegetables with 3 tablespoons of olive oil. Sprinkle with salt, pepper, and dried oregano. Toss gently to coat.
  4. Roast for 35 to 45 minutes, or until the tomatoes are slightly blistered and the onions and garlic are caramelized. The roasting step is key for intense flavor.
  5. Remove the vegetables from the oven. Squeeze the soft, roasted garlic cloves out of their skins into a large pot or Dutch oven. Add the roasted tomatoes and onions.
  6. Add the vegetable or chicken broth to the pot. Bring the mixture to a simmer over medium heat.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. If using a standard blender, work in batches and vent the lid to allow steam to escape.
  8. Return the pureed soup to the pot over low heat. Stir in the heavy cream, if using, and the tablespoon of butter. Add the optional teaspoon of sugar if the tomatoes taste too acidic.
  9. Heat through gently without boiling. Taste and adjust salt and pepper as needed.
  10. Serve this flavorful tomato soup hot, perhaps with grilled cheese sandwiches or crusty bread for dunking.

Notes

  • For an even richer taste, use fire-roasted tomatoes if fresh ones are not in season.
  • If you want a thicker soup, simmer uncovered for 10 minutes after blending to reduce slightly.
  • This soup freezes well; cool completely before transferring to airtight containers.

Nutrition

Find it online: https://cutcooktaste.com/roasted-tomato-soup-recipe/