Roasted Tomato Soup

5 from 3 votes

This Roasted Tomato Soup recipe is an easy and delicious soup to warm you up this time of year. A one-pot, no-fuss fresh tomato soup made with a handful of ingredients roasted and blended to form the best tomato soup.

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: American

Servings: Servings

Calories: 49.23kcal

Author: Sarah Hill

Equipment

1 Dutch Oven
1 Immersion Blender

Ingredients

1 ½ pounds Roma or fresh beefsteak or heirloom tomatoes cut into quarters (approx. 4 heaping cups)
1 yellow onion chopped
1 head of garlic sliced in half
2 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups vegetable or chicken broth
¼ cup fresh basil

Instructions

Preheat the oven to 450 degrees F.
To a Dutch oven or another oven-safe dish, add the tomatoes, onion and garlic.
1 ½ pounds Roma or fresh beefsteak or heirloom tomatoes, 1 yellow onion, 1 head of garlic
Season with olive oil, kosher salt and black pepper.
2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
Place the pot in the oven and roast for 40-45 minutes. Remove from the oven and squeeze the garlic cloves out of the peel. Pour in the broth and add the basil.
2 cups vegetable or chicken broth, ¼ cup fresh basil
Use an immersion blender and blend until smooth. Serve with grilled cheese and top with more basil and some red pepper flakes

Video

Notes

Use very ripe tomatoes. Beefsteak, Roma, or cherry tomatoes all work well when roasted.
Squeeze the garlic after roasting. Roasted garlic blends more smoothly and tastes sweeter.
Add broth gradually. Start with less and thin the soup to your preferred consistency.
Blend carefully while hot. Hot soup expands. Use an immersion blender or blend in batches.

Nutrition