Servings: 4
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes
Description
Roasted tomato soup is a comforting, flavourful dish made by roasting fresh tomatoes, onion, and garlic until caramelised and tender. Roasting intensifies the natural sweetness of the vegetables while adding a rich, smoky depth of flavour. Blended with broth and finished with a touch of cream, this soup is smooth, nourishing, and perfect as a light meal or appetiser. Pair it with crusty bread or a grilled cheese sandwich for a satisfying dining experience.
Ingredients
- 6 ripe tomatoes, halved
- 1 red onion, quartered
- 1 whole garlic bulb (or 8 garlic cloves)
- 2 tbsp olive oil
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper, to taste
- 1–2 cups vegetable or chicken broth
- 2 tbsp cream (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Arrange the halved tomatoes and quartered onion on a baking tray. If using a whole garlic bulb, slice off the top to expose the cloves and place it on the tray.
- Drizzle everything with olive oil and sprinkle with oregano, salt, and pepper.
- Roast for 35–40 minutes, or until the vegetables are soft and lightly caramelised.
- Allow the vegetables to cool slightly. Squeeze the roasted garlic cloves from their skins if using a whole bulb.
- Transfer the roasted vegetables to a blender. Add 1 cup of broth and blend until smooth.
- Pour the mixture into a saucepan. Add more broth as needed to reach your desired consistency.
- Simmer over medium heat for 5–10 minutes.
- Stir in the cream if desired and adjust seasoning to taste.
- Serve hot and garnish with fresh herbs, croutons, or a swirl of cream.
Notes
- Roma or vine-ripened tomatoes provide the best flavour.
- For a dairy-free version, omit the cream or use coconut cream.
- Vegetable broth keeps the recipe vegetarian.
Tips
- Roast the vegetables until slightly charred for deeper flavour.
- Blend carefully while ingredients are warm.
- Add fresh basil after blending for a classic tomato-basil variation.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutritional Information (Per Serving)
Approximate values:
- Calories: 120
- Protein: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Fat: 7g
- Saturated Fat: 1g
- Sodium: 350mg
- Vitamin C: 35% DV
Health Benefits
- Rich in Antioxidants: Tomatoes contain lycopene, which may support heart health.
- Vitamin-Rich: Provides vitamins A, C, and potassium.
- Low in Calories: A filling option suitable for balanced diets.
- Immune Support: Garlic contains beneficial compounds that may support immune function.
- Heart-Friendly: Olive oil provides healthy monounsaturated fats.
Frequently Asked Questions
Q: Can I use canned tomatoes?
A: Yes. Use about 2 cans (28 oz total) of whole peeled tomatoes and roast them with the onion and garlic.
Q: Can I freeze this soup?
A: Yes. Cool completely and freeze for up to 3 months. Thaw overnight before reheating.
Q: How can I make it thicker?
A: Use less broth or simmer longer to reduce excess liquid.
Q: What can I serve with roasted tomato soup?
A: Grilled cheese sandwiches, garlic bread, crackers, or a fresh green salad pair wonderfully.
Q: Is the cream necessary?
A: No. The soup is naturally creamy from the roasted vegetables and tastes excellent without it.