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- 2 pounds ripe tomatoes - 1 medium onion - 4 garlic cloves - 2 tablespoons olive oil - 1 teaspoon balsamic vinegar - 1 teaspoon salt - ½ teaspoon black pepper - 1 teaspoon dried basil - 1 cup vegetable broth - ½ cup heavy cream (optional) - Fresh basil leaves for serving To make the best Easy Roasted Tomato Soup, fresh ingredients matter. You want ripe tomatoes. They should be juicy and sweet. They add rich flavor to your soup. A medium onion gives depth and sweetness. Garlic cloves add a nice kick. Using unpeeled garlic keeps it mellow. From the pantry, olive oil is key. It helps roast the veggies. Balsamic vinegar adds a hint of tang. Salt and black pepper bring out the taste. Dried basil adds an herbaceous touch. Vegetable broth makes the soup smooth. You can add heavy cream for extra richness, but it's not a must. For garnishing, fresh basil leaves are perfect. They add color and a burst of flavor. This soup is not just tasty; it looks good too. You can find the full recipe above for all the steps to create this warm bowl of comfort. 1. Preheat your oven to 400°F (200°C). 2. In a large baking dish, arrange the halved tomatoes, roughly chopped onion, and unpeeled garlic cloves. 1. Drizzle olive oil and balsamic vinegar over the vegetables. 2. Sprinkle with salt, black pepper, and dried basil. Toss gently to coat. 3. Roast in the preheated oven for 25-30 minutes. The tomatoes should soften and char slightly. 1. Let the roasted vegetables cool a bit. Squeeze the garlic out of its skins and discard the skins. 2. Transfer the roasted mixture into a blender. Add the vegetable broth and blend until smooth. 3. If you want creaminess, blend in the heavy cream and pulse to combine. 4. Pour the blended soup into a saucepan. Heat over low-medium heat until warm. Adjust seasoning if needed. 5. Serve hot, garnished with fresh basil leaves. For full details on ingredients and preparation, check the Full Recipe. To make the best roasted tomato soup, start with ripe tomatoes. Varieties like Roma or heirloom offer rich flavor. When you choose tomatoes, look for ones that feel heavy and firm. They should have vibrant color and no blemishes. Even seasoning matters a lot. I sprinkle salt and pepper evenly over the vegetables. This ensures that every bite has that tasty kick. The trick is to coat everything well with oil and vinegar. This adds depth and helps the flavors shine. For a smooth soup, blend the roasted veggies thoroughly. I prefer using a high-speed blender. It creates a silky texture that feels luxurious. If you want it even creamier, add heavy cream. Blend it in slowly to avoid lumps. If you like a chunky soup, blend only half of the mixture. This gives you a nice texture with bits of roasted tomato. You can also add a bit more broth if it’s too thick. Roasted tomato soup pairs well with crusty bread or grilled cheese sandwiches. The crunch of the bread complements the smooth soup. I love dipping a sandwich into the soup. It’s comforting and tasty. Serve the soup warm, not hot. This lets the flavors come through better. Garnish with fresh basil leaves to add color and freshness. Enjoy it with friends or family for a cozy meal. For the full recipe, check out the details above! {{image_2}} You can easily make this soup dairy-free. Instead of heavy cream, use coconut cream. This gives a rich texture and adds a slight sweetness. Simply blend in the coconut cream after roasting the veggies. It keeps the soup creamy without the dairy. Fresh herbs can brighten up your soup. Try adding thyme or oregano. These herbs give a fresh taste. You can toss them in while roasting or blend them in later. Fresh herbs enhance the flavor and aroma of the soup. Want a little heat? Add red pepper flakes. This simple spice can give your soup a nice kick. Start with a pinch and adjust to your taste. A bit of spice can change the whole dish and make it exciting. For the full recipe, check out the details above. To store leftovers in the fridge, let the soup cool first. Use an airtight container. This keeps the soup fresh for about 3 to 4 days. When you’re ready to eat, check for any signs of spoilage. For long-term storage, freeze the soup. Use freezer-safe bags or containers. Leave some space for the soup to expand as it freezes. It can last up to 3 months in the freezer. When you want to use it, simply thaw it in the fridge overnight. To reheat served soup, pour it into a pot. Heat it on low to medium heat. Stir often to avoid burning. If you want, add a splash of broth for more flavor. For a quick option, you can also use the microwave. Heat it in short bursts, stirring in between. Enjoy your warm, tasty soup! For the full recipe, check out the Easy Roasted Tomato Soup. To make great soup, you need ripe tomatoes. Look for tomatoes that are bright red and feel heavy. Varieties like Roma, beefsteak, or heirloom work well. They should have a sweet smell and give slightly when you press them. Avoid tomatoes that are green or have hard spots. Fresh, ripe tomatoes truly make this soup shine. Yes, you can easily make this soup vegan! Instead of heavy cream, use coconut cream or cashew cream. For broth, stick with vegetable broth. These options add creaminess without dairy. You can still enjoy rich flavor while keeping it plant-based! To boost flavor, add more herbs and spices. Fresh basil is excellent. You can also try thyme or oregano. A pinch of red pepper flakes adds a nice kick. Another option is to sprinkle cheese on top before serving. These small tweaks make your soup taste even better! This blog post covered how to create a delicious soup using fresh ingredients. You learned about the key items needed, from ripe tomatoes to garlic. I provided step-by-step instructions for roasting and blending. Tips helped you perfect the flavors and textures. Variations let you customize your soup, and storage info ensures it lasts. Enjoy experimenting with this recipe, and remember, cooking is all about making it your own!

Easy Roasted Tomato Soup

Warm up with a delicious bowl of Easy Roasted Tomato Soup that's both simple and satisfying! Using fresh tomatoes, garlic, and a few pantry staples, you'll create a rich and flavorful soup in no time. This cozy recipe is perfect for any day and pairs well with your favorite bread. Ready to elevate your cooking?
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Ingredients
  

2 pounds ripe tomatoes, halved

1 medium onion, roughly chopped

4 garlic cloves, unpeeled

2 tablespoons olive oil

1 teaspoon balsamic vinegar

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried basil

1 cup vegetable broth

½ cup heavy cream (optional for creaminess)

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large baking dish, arrange the halved tomatoes, chopped onion, and unpeeled garlic cloves.

      Drizzle the olive oil and balsamic vinegar over the top. Sprinkle with salt, pepper, and dried basil. Toss gently to coat everything evenly.

        Roast in the preheated oven for about 25-30 minutes, or until the tomatoes are softened and slightly charred.

          Allow the roasted vegetables to cool slightly, then squeeze the garlic out of its skins and discard the skins.

            Transfer the roasted vegetables into a blender. Add the vegetable broth and blend until smooth. If you prefer a creamy soup, blend in the heavy cream and pulse to combine.

              Pour the blended soup into a saucepan and heat over low-medium heat until warmed through. Adjust seasoning if needed.

                Serve hot, garnished with fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4