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This Roasted Tomato soup is the epitome of comfort in a bowl. Featuring garlic, tomatoes, onions, and red bell peppers. Each ingredient is roasted until soft and tender, then blended to create a velvety texture. Simmered with decadent herbs and spices and a hint of Calabrian chilis, this soup boasts the perfect kick that elevates its rich and comforting flavors. This Roasted Tomato Soup will quickly become your new favorite, if it already isn’t.
I paired this with a delicious croissant grilled cheese for the ultimate comfort meal.
It’s still very much soup season and this Roasted Tomato soup needs to be in your soup rotation! It’s infused with so much flavor and so easy to make.
I’m a BIG soup girlie! I absolutely love a good soup especially during the colder months. I mean what is better than a big bowl of soup nestled on the couch watching your favorite show?
Given this current cold front we’re experiencing, I KNEW it was the perfect time to share this recipe.
Ingredients for Roasted Tomato Soup
- Tomatoes: I recommend using either “on the vine” or Roma tomatoes.
- Onion: yellow, quartered.
- Garlic: no need to skimp the garlic. The more the merrier.
- Olive Oil: a good quality olive oil. I love using this one by Graza.
- Herbs & Spices: I used a variety of herbs and spices to elevate the flavor.
- Calabrian Chilis + Red pepper flakes: bring on the HEAT!
- Heavy cream: optional, if you’d like to make the soup creamy.
How To Make Roasted Tomato Soup?
Roast the Veggies: Start by quartering the tomatoes and onions and lay them on a parchment lined baking sheet. Then add in garlic cloves or bulbs of garlic to the sheet. Season with olive oil, salt, pepper, Italian seasoning and fresh thyme. I roasted everything in the oven on 400 for about 40 minutes.
Blend it up: Next, remove the veggies from the oven and allow to cool. Do not put directly into the blender. Allow the veggies to cool slightly and then add them to a blender. You can also use an immersion blender. Add 1/2 cup of chicken or veggie broth and fresh basil. Blend until smooth.
Simmer it: Add the blended tomatoes to a sauce pan and simmer on medium low. Add in Calabrian chilis and season with salt and pepper.
Do I have to roast the tomatoes?
Listen, you don’t have to do anything you don’t want to do. Butttt I highly recommend roasting the tomatoes. When roasting, it caramelizes the tomatoes resulting in a sweeter, richer flavor.
How to store Roasted Tomato Soup?
If it lasts, you can store it in an airtight container for up to 4 days. Check out my current favorite storage containers! You can also freeze it in these soup molds and reheat as needed.
More delicious recipes to try
Spicy Thai Basil Fried Rice
Easy 20-minute Chili Garlic Ramen
Air Fried Hennessy Wings
Crispy Fried Chicken Sandwich
If you try my Roasted Tomato Soup, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Roasted Tomato Soup
Equipment
- Immersion Blender or blender
Ingredients
- 6-8 tomatoes on the vine or Roma tomatoes quartered
- 1 yellow onion quartered
- 1-2 heads of garlic
- 3 sprigs thyme
- 2 tsp Italian seasoning
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes use to your discretion
- 1 tsp all purpose seasoning
- 1/2 tsp onion powder optional
- salt and pepper
- 1 tbsp granulated sugar
- 1-2 tbsp olive oil
- 1 cup veggie, chicken broth or water optional
- 3 leaves basil
- 1 tsp Calabrian chilis optional
- 1/4 cup heavy cream optional
Instructions
- Preheat oven to 400 degrees
- To prepare, line a baking sheet with parchment paper and add quartered tomatoes and onions. Include 2 whole heads of garlic, and for an extra flavor boost, add peeled garlic cloves. Drizzle the ingredients generously with olive oil, and season with a blend of salt, pepper, 1 tsp of Italian seasoning and 1/2 tsp all purpose seasoning. Mix everything together until the veggies are well coated.
- Roast the veggies in the oven for approximately 40 minutes or until the vegetables are soft and caramelized. Let the roasted vegetables cool for about 10-15 minutes before transferring them to a blender. If you have an immersion blender, you can skip this step.
- Add the roasted vegetables, red pepper flakes, thyme, and fresh basil to a blender and blend until smooth. Strain the mixture into a saucepan over medium heat. Stir in Calabrian chilies, onion powder, garlic powder, 1 tsp of Italian seasoning, all-purpose seasoning, and a touch of sugar to balance the flavors. Simmer over medium heat for about 10 minutes.
- Add in 1 cup of broth or water if desired, to thin out the soup.
- Pour in heavy cream to make it creamy. Allow to simmer for an additional 7 minutes and let all the ingredients meld together. Taste the soup and adjust the seasonings according to your preference
- Ladle the soup into a bowl. Top with extra virgin olive oil and fresh basil. Enjoy!
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
