An easy recipe for a homemade roasted tomato soup!
Roasting tomatoes brings out all the best tomato flavors, so you can even do this when tomatoes aren’t in season. Everything gets roasted on a sheet pan and then blended up for a fresh and comforting soup that’s good year-round.
If you’re looking for something to do with all the fresh summer tomatoes, here is a really, really good roasted tomato soup!
Last year, a friend with a flourishing tomato garden would bring literal buckets of fresh tomatoes to us. They were vine-ripe and perfect and it was summertime heaven.
But after eating all the BLT’s, capreses, and bruschettas, and STILL having an abundance of tomatoes left, we upped our consumption and started making soup.
Tomato soup is one of my all-time favorite comfort foods. I love the simple canned variety, the fancier basil edition, and this one: A homemade, roasted tomato soup.
So easy and fresh and the perfect way to make a big dent in your tomato supply!
I like using heirlooms for this, but any variety (or combination) of tomatoes will work. Depending on which you use and the consistency of soup you’re going for, you may want to add up to 1 cup of water during the blending stage.
TO MAKE TOMATO BASIL SOUP
A classic tomato soup always hits the spot, but you really can’t go wrong with the addition of basil – especially if you have lots from the garden to use.
To make tomato basil soup, add 1 1/2 cups fresh basil leaves to the blender along with the roasted veggies and canned tomato.
EAT THIS WITH:
- This croque monsieur casserole (it’s like a fancy baked ham and cheese sandwich!)
- A gourmet grilled cheese with bacon-onion jam
- This lemon kale salad
- A make-ahead garlic bread that you can have ready-to-bake at all times
- A loaf of homemade sourdough
Roasted Tomato Soup
- 2 pounds fresh tomatoes, stems removed and cut into wedges
- 1 medium yellow onion, cut into 1-inch chunks
- 3 large garlic cloves, smashed
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Pinch of crushed red pepper flakes
- 1 (14.5 ounce) can diced tomatoes
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.Spread the tomato, onion, and garlic into a single layer on the prepared baking pan. Drizzle with the olive oil and sprinkle with salt, pepper, and red pepper flakes. Roast for 45 minutes, until tomatoes begin to shrivel and onions begin to brown. Transfer to a blender along with the entire contents of the can of tomatoes. Blend until smooth. If needed (depending on the type of tomato you use and how thin you'd like your soup to be), add 1/2 to 1 1/2 cups of water to your desired consistency and adjust seasoning to taste. Serve hot.