Warm, nourishing, and packed with flavour, this roasted tomato soup is your perfect go-to recipe. With freshly roasted tomatoes and fragrant basil, this soup takes less than an hour to make and will leave you wanting more. Its two best features? Its rich, tangy taste, and how it brings the most out of your fresh tomatoes!
- ⭐️ Why You'll Love This Easy Tomato Soup
- 🧾 Ingredients
- Why is roasting the tomatoes so important
- 📖 Substitutions & Variations
- 👩🏻🍳 Making Roasted Tomato Soup Step By Step
- 🍅 Picking the Best Tomatoes for Roasted Tomato Soup
- 🍯 Storaging Roasted Tomato Soup
- 💡 Top Tips
- More Hearty Soup Recipes
- Easy Homemade Roasted Tomato Soup (Only 8 Ingredients)
⭐️ Why You'll Love This Easy Tomato Soup
- Bursting with fresh, homemade flavours
- Ideal for using up extra tomatoes
- Easy to make – perfect for weeknight dinners
- Versatile – vegan and gluten-free options available
- Tomatoes: (preferably Roma) The star of the dish, roasted to perfection for a deep flavour.
- Onion & Garlic: Add sweetness and depth.
- Basil: Fresh or dried, adding an Italian touch.
- Olive Oil: Helps in roasting and sautéing and gives a silky texture.
- Smoked Paprika: Adds a unique smoky flavour.
- Chicken or Vegetable Broth: Forms the base of the soup.
- Salt, Pepper, Red Pepper Flakes & Paprika: Seasoning to taste.
- Optional Additions: Cream, vegan butter, cashew cream for creaminess, extra basil leaves and parmesan cheese for serving
See recipe card for quantities.
Why is roasting the tomatoes so important
This recipe is inspired by traditional Italian cooking but comes with a modern twist. Roasting the tomatoes caramelizes them, bringing out a sweet, concentrated flavour that's incomparable to canned alternatives.
📖 Substitutions & Variations
- Dairy-free? Substitute heavy cream with coconut milk.
- Spice it up with extra red pepper flakes or a dash of cayenne.
- Add in roasted bell pepper or butternut squash for a new flavour profile. Or try this roasted red pepper soup.
👩🏻🍳 Making Roasted Tomato Soup Step By Step
- Roast the Tomatoes: Preheat the oven to 200°C, quarter the tomatoes, season, and roast for 25-30 minutes.
- Sauté Onions and Garlic: Gently sauté in olive oil until soft and golden.
- Adding Tomatoes and Other Ingredients: Combine roasted tomatoes, basil, and seasoning and simmer for 10-15 minutes.
- Blending to Desired Consistency: Use an immersion blender or an upright blender to reach your preferred texture.
- Final Seasoning Adjustments: Taste and adjust as needed.
How To Use Bicarb of Soda (Baking Soda) to Help With The Acidity of Tomatoes
- Baking soda neutralizes acidic components in tomatoes.
- Reacts with acids to form water and neutral salts.
- Reduces overall acidity, creating a milder flavour.
- Must be used sparingly to avoid an unpleasant taste.
Tip: Roma tomatoes are ideal for their low water content and rich flavour. For a vegan version, substitute heavy cream with coconut milk or cashew cream.
🍅 Picking the Best Tomatoes for Roasted Tomato Soup
- Roma Tomatoes: Known for their rich flavour and meaty texture, making them great for roasting and blending into a soup.
- Beefsteak Tomatoes: These large tomatoes have a sweet flavour and are juicy, making them suitable for a flavorful and rich soup.
- Cherry Tomatoes: While smaller, they pack a sweet and intense flavour, especially when roasted. They can add depth to the soup.
- San Marzano Tomatoes: Highly regarded for sauces and soups, these tomatoes have a balance of acidity and sweetness.
- Heirloom Tomatoes: If you're looking for unique flavours, heirloom varieties can provide interesting tastes and textures.
- Freshness Matters: Choosing fresh, ripe tomatoes will always give the best results, regardless of the variety.
- Seasonality: Consider the season and local availability; fresh, in-season tomatoes will generally taste better.
- Combination of Varieties: Sometimes, mixing different types of tomatoes can create a more complex and satisfying flavour profile in the soup.
Selecting the best tomatoes for roasted tomato soup often comes down to personal preference and availability, but starting with these varieties will give you a great base to start with.
🍯 Storaging Roasted Tomato Soup
- Store in an airtight container for up to 4 days.
- It can be frozen for up to 3 months.
- Thaw in the fridge and reheat on the stove.
💡 Top Tips
- Use vine-ripened tomatoes for the best results.
- If using dried basil, reduce the quantity by one-third.
Fresh roasted tomatoes give the best flavour, but canned can be used in a pinch.
Cashew cream or coconut milk are great substitutes.
Yes, follow the same steps but use the soup setting.
Absolutely no need. I keep the skins on and the seeds as well. But if you prefer you can use a paring knife to gently peel the tomato skins off and chop them to discard the seeds.
Yes, it reheats well and can be frozen.
Embrace the comfort of a bowl of homemade roasted tomato soup. It's nutritious, full of flavour, and easier to make than you might think. This recipe caters to all, whether you're a novice cook or an accomplished home chef. Give it a try and share your experience in the comments below!
Breads and rolls to serve with tomato soup:
More Hearty Soup Recipes
Looking for other recipes like this? Try these:
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Easy Homemade Roasted Tomato Soup (Only 8 Ingredients)
- 900 g (6 cups) fresh tomatoes, preferably Roma, quartered
- 1 (1) large onion, diced
- 3 (3) garlic cloves, minced
- 30 ml (2 tablespoon) olive oil
- 1 teaspoon (1 teaspoon) smoked paprika
- 1 liter (4 cups) chicken or vegetable broth
- 240 ml (1 cups) heavy cream, optional
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Prepare the Tomatoes:
- Preheat the oven to 200°C (400°F).
- Place the tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and smoked paprika.
- Roast in the oven for 25-30 minutes or until the edges are slightly charred.
Sauté Onions and Garlic:
- In a large pot, heat the olive oil over medium heat.
- Add the onions and garlic, and sauté gently until soft and golden, about 5-7 minutes.
Combine Ingredients and Simmer:
- Add the roasted tomatoes to the pot along with the chicken or vegetable broth.
- Simmer for 10-15 minutes to allow the flavors to meld together.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a countertop blender.
Add Cream (if using):
- Stir in the heavy cream, if using, and heat gently until warmed through.
- Season with additional salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh basil leaves.
- Serve with crusty bread or a fresh green salad.
- Tomatoes: Roma tomatoes are ideal for this recipe due to their low water content and rich flavour. However, any fresh, ripe tomatoes will work.
- Vegan Options: For a vegan version, use vegetable broth and substitute the heavy cream with coconut milk or cashew cream.
- Smoked Paprika: This ingredient adds a unique smoky flavour to the soup. If you prefer, you can substitute it with regular paprika or leave it out entirely.
- Storage: This soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat on the stovetop or microwave.