Roasted tomato soup is a flavorful and comforting dish made from roasted tomatoes, garlic, and onions. Roasting concentrates their natural flavor and sweetness, bringing out the best in the tomatoes. The roasted garlic adds a wonderful depth of flavor to the soup. It comes out thick and creamy without any added cream (and I promise you won’t miss it!). This soup makes a perfect, light meal when served with crusty bread or a grilled cheese sandwich.
Ingredients
Here’s what you need to make this easy recipe:
- Fresh summer tomatoes – this recipe is specifically designed to use fresh summer tomatoes. If you want to make this recipe outside of tomato season, it’s better to choose another recipe that calls for canned tomatoes or tomato passata such as tomato chicken soup with mushrooms, tomato tortellini soup, or this Polish creamy tomato soup.
- Onions
- Garlic – we are using two whole bulbs of garlic, not cloves! Don’t worry, roasted garlic changes its flavor considerably and instead of being harsh it tastes mellow and has a deep savory flavor.
- Olive oil – for roasting the vegetables. You should use olive not that is suitable for frying so not extra virgin olive oil which should be consumed raw, for example in a salad. If you don’t have it, use regular vegetable oil suitable for frying.
- Tomato paste – enhances tomato flavor
- Broth – you can use chicken or vegetable broth for this recipe. I like to use a delicate chicken broth.
- Basil – fresh basil adds tons of flavor to this soup and I really recommend using it but if you don’t have it you can use dried basil.
- Red pepper flakes – optional, I like to use only a very small pinch.
How to make it step-by-step
Preheat the oven to 425°F (220°C).
Place the tomatoes and onions on a baking sheet. Cut the garlic bulbs in half horizontally, cut off the pointy end of the bulbs, and place one part of the garlic head on top of the other (as you can see in the above photo, I forgot to remove the pointy ends of the garlic bulbs this time and they were burning in the oven)
Pour olive oil over the vegetables, toss to coat, and sprinkle with salt. Bake for 45 minutes until the tomatoes are browned and very soft. Set aside to cool.
(6 lbs (2.7 kg) medium or large tomatoes, 3 medium onions, 2 heads garlic, not cloves, 1/4 cup (60ml) olive oil)
When cool enough to handle, discard the skins of the tomatoes (although if you have a high-speed blender, it will be able to process them until smooth, so you don’t have to do this). Transfer the peeled tomatoes to a large pot, squeezing them slightly with kitchen tongs over the baking sheet to release the tomato juices. Peel the onions, discard the skin, and transfer them to the pot. Squeeze out all the garlic to the pot and discard the skins.
Transfer the tomato juices from the baking sheet to a small or medium pot, along with any additional juices that have gathered in the pot with the tomatoes. Add the tomato paste and chicken broth.
(2 tablespoons tomato paste, 2 cups (480ml) chicken broth, or vegetable broth)
Cook over medium-high heat for 20 minutes to thicken the juices and boost the flavor from the tomatoes and broth. The liquid should reduce in volume by at least one-third.
Add the reduced liquid to the tomatoes in the pot.
Add the basil leaves and red pepper flakes. Blend until smooth.
(a couple of basil leaves, small pinch of red pepper flakes)
Season with salt and pepper to taste.
Enjoy!
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Roasted Tomato Soup
Ingredients
- 6 lbs (2.7 kg) medium or large tomatoes
- 3 medium onions
- 2 heads garlic not cloves
- 1/4 cup (60ml) olive oil
- 2 tablespoons tomato paste
- 2 cups (480ml) chicken broth or vegetable broth
- a couple of basil leaves
- small pinch of red pepper flakes
- salt and pepper to taste
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Instructions
- Preheat the oven to 425°F (220°C).
- Place the tomatoes and onions on a baking sheet. Cut the garlic bulbs in half horizontally, cut off the pointy end of the bulbs, and place one part of the garlic head on top of the other. Pour olive oil over the vegetables, toss to coat, and sprinkle with salt. Bake for 45 minutes until the tomatoes are browned and very soft. Set aside to cool.6 lbs (2.7 kg) medium or large tomatoes, 3 medium onions, 2 heads garlic, 1/4 cup (60ml) olive oil
- When cool enough to handle, discard the skins of the tomatoes (although if you have a high-speed blender, it will be able to process them until smooth, so you don’t have to do this). Transfer the peeled tomatoes to a large pot, squeezing them slightly with kitchen tongs over the baking sheet to release the tomato juices. Peel the onions, discard the skin, and transfer them to the pot. Squeeze out all the garlic to the pot and discard the skins.
- Transfer the tomato juices from the baking sheet to a small or medium pot, along with any additional juices that have gathered in the pot with the tomatoes. Add the tomato paste and chicken broth. Cook over medium-high heat for 20 minutes to thicken the juices and boost the flavor from the tomatoes and broth. The liquid should reduce in volume by at least one-third.2 tablespoons tomato paste, 2 cups (480ml) chicken broth
- Add the reduced liquid to the tomatoes in the pot. Add the basil leaves and red pepper flakes. Blend until smooth.a couple of basil leaves, small pinch of red pepper flakes
- Season with salt and pepper to taste.
- Enjoy!
Notes
- This recipe is specifically designed to use fresh summer tomatoes. If you want to make this recipe outside of tomato season, it’s better to choose another recipe that calls for canned tomatoes or tomato passata such as tomato chicken soup with mushrooms, tomato tortellini soup, or this Polish creamy tomato soup.
- Garlic – we are using two whole bulbs of garlic, not cloves! Don’t worry, roasted garlic changes its flavor considerably and instead of being harsh it tastes mellow and has a deep savory flavor.
- Calories = 1 serving (1/6 of the recipe). This is only an estimate!
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