This incredibly Delicious Roasted Tomato Soup Recipe comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love! Switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, you’ll want this soup in your life!
Ingredients:
- 3 pounds ripe tomatoes (Roma or vine-ripe)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, roughly chopped
- 4 cups vegetable broth (low-sodium)
- Fresh basil for garnish
- Salt and pepper to taste
How to Make this Delicious Roasted Tomato Soup
This is the fun part! Let’s get cooking, shall we?
- Preheat your oven to 400°F (200°C).
- Halve the tomatoes and place them cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle a couple pinches of salt and pepper on top.
- Scatter the diced onion and chopped garlic around the tomatoes, trust me, this is where you get those heavenly aromas!
- Roast for 30-35 minutes until the tomatoes soften and caramelize slightly. Your kitchen is going to smell AMAZING at this point.
- Transfer the roasted veggies to a blender, add the vegetable broth, and blend until smooth. A little tip here: don’t fill the blender too much, or you’ll make a mess!
- Pour the blended mixture back into a pot and bring to a simmer. Stir occasionally as it heats up, and feel free to adjust the seasoning if needed.
- Lastly, stir in fresh basil right before serving. The aroma will knock your socks off!
If you loved this recipe, be sure to check out my:
- My Creamy Chicken Pot Pie Soup
- Comforting Sausage Gnocchi Soup
- Creamy Cheddar Garlic Herb Potato Soup
Why This Recipe Works
Quick & Easy
This recipe is a lifesaver, coming together in just 30 minutes! Perfect for those busy weeknights when time is fleeting but deliciousness is still a priority.
Minimal Cleanup Required
Everything is roasted on one baking tray and blended in one pot! Seriously, who doesn’t love a meal that requires less cleanup while still being enjoyable?
Comfort Food
It’s loaded with tons of flavor! The roasting process caramelizes the sugars in the tomatoes, while the onions and garlic add sweetness and depth. It’s like a big, warm hug in a bowl, just what you need on chilly days!
Customizable
This soup is perfect for using what you have on hand! Got a sad-looking carrot or a handful of wilted spinach? Toss it in! You’d be surprised how easy it is to change up the flavors and texture.
Meal Prep Friendly
You can make a big batch and store the leftovers in the fridge for a quick, reheatable meal! Just store it properly, and this soup stays fresh for up to 4 days.
Serving and Storage Tips
What to Serve With This
This soup is just delightful on its own, but pair it with a classic grilled cheese sandwich or some crunchy crackers, and you’ll be in comfort food heaven.
How Long It Keeps
The soup will last about 4-5 days in the refrigerator, stored in an airtight container.
Reheating Instructions
To reheat, simply pour it back into a pot over medium heat, stirring occasionally until warm. You can also microwave it, just make sure to give it a good stir halfway through!
Freezer Friendly
Yes! You can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container. Thaw it in the refrigerator overnight before reheating.
And there you have it! A delicious roasted tomato soup that’s easy to make and is bound to bring a smile to your family’s faces. So, roll up your sleeves; it’s time to get cooking! For more recipes, Follow us on Pinterest.
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Delicious Roasted Tomato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and easy roasted tomato soup that’s perfect for weeknight meals and customizable with veggies you have on hand.
Ingredients
- 3 pounds ripe tomatoes (Roma or vine-ripe)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic, roughly chopped
- 4 cups vegetable broth (low-sodium)
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Halve the tomatoes and place them cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Add the diced onion and chopped garlic around the tomatoes.
- Roast for 30-35 minutes until the tomatoes soften and caramelize.
- Transfer the roasted veggies to a blender, add the vegetable broth, and blend until smooth.
- Pour the blended mixture back into a pot and bring to a simmer, stirring occasionally and adjusting seasoning as needed.
- Stir in fresh basil right before serving.
Notes
This soup is versatile; feel free to add any leftover vegetables you have. Perfect with a grilled cheese sandwich!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg