Roasted Tomato Soup Recipe – Easy Italian-Style Comfort Food

Last Updated on 4 months by Neha Deshmukh

Roasted Tomato Soup Recipe – Easy Italian-Style Comfort Food

Hey everyone! There’s just something about a warm bowl of tomato soup that feels like a hug in a bowl, isn’t there? Especially on a chilly evening. I’m sharing my go-to recipe for Roasted Tomato Soup – it’s Italian-inspired, super flavorful, and honestly, so easy to make. I first made this when I was craving something comforting after a particularly hectic week, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average tomato soup. Roasting the tomatoes brings out a sweetness you just can’t get any other way. Plus, the combination of fresh herbs and a touch of spice makes it incredibly satisfying. It’s perfect for a quick weeknight dinner, a cozy weekend lunch, or even as a starter for a special occasion. And did I mention it’s ready in under 30 minutes?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 100g baby tomatoes
• 600g plum tomatoes
• 2 tbsp extra virgin olive oil
• ½ cup onions
• 1 clove garlic
• ½ cup fresh basil leaves
• 500ml vegetable stock

Ingredient Notes

Let’s talk ingredients for a sec! Using both baby and plum tomatoes is key. The plum tomatoes give you that classic tomato flavor and body, while the baby tomatoes burst with sweetness when roasted.

Don’t skimp on the extra virgin olive oil either! A good quality oil really makes a difference in the overall flavor. I like to use one with a fruity aroma.

And finally, fresh basil is a must. It adds such a bright, fragrant note to the soup. If you absolutely can’t find fresh, you can use dried, but use about 1 tablespoon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 400°F/200°C.
2. Toss the baby and plum tomatoes on a baking pan with a drizzle of olive oil, salt, and pepper. Roast for about 30 minutes, or until they’re beautifully caramelized and slightly softened. You’ll smell the magic happening!
3. While the tomatoes are roasting, let’s start the base of our soup. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onions and cook until they’re soft and caramelized – this takes about 8-10 minutes. Patience is key here; caramelized onions are everything.
4. Add the minced garlic to the pot and cook for another minute until fragrant. Don’t let it burn!
5. Once the tomatoes are roasted, add them to a food processor along with the caramelized onions, garlic, and fresh basil. Blend until smooth.
6. Pour the blended mixture back into the pot. Add the vegetable stock, a pinch of red chili flakes (if you like a little heat!), black pepper, and oregano.
7. Bring the soup to a simmer and let it cook for about 10 minutes, stirring occasionally. This allows all the flavors to meld together.
8. Serve hot!

Expert Tips

• Don’t overcrowd the baking pan: Give the tomatoes space to roast properly. If needed, use two pans.
• Taste as you go: Adjust the seasoning to your liking. A little extra salt or pepper can make all the difference.
• For extra richness: Stir in a tablespoon of cream or coconut milk at the end.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your vegetable stock is vegan-friendly.
• Spice Level Adjustment – Mild to Spicy: My friend, Priya, loves a fiery soup! Feel free to add more red chili flakes, or even a dash of cayenne pepper, for a spicier kick. For a milder flavor, omit the chili flakes altogether.
• Creamy Tomato Soup Variation: My mom always adds a swirl of cream to hers. Stir in about ¼ cup of heavy cream or coconut cream right before serving for a super luxurious texture.
• Festival Adaptation – Cozy Winter Meal: This soup is perfect for Diwali or Christmas! Serve it with some warm, spiced naan or crusty bread for dipping.

Serving Suggestions

This soup is amazing on its own, but here are a few ideas to take it to the next level:

• A sprinkle of grated Parmesan cheese (if not vegan)
• Toasted bread or croutons for dipping
• A swirl of pesto
• A dollop of Greek yogurt or sour cream

Storage Instructions

Leftovers? Yes, please! You can store this soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 2-3 months.

FAQs

Is this soup suitable for freezing? Absolutely! Let it cool completely before transferring it to a freezer-safe container.

Can I use canned tomatoes instead of fresh? You can, but the flavor won’t be quite as vibrant. If using canned, opt for whole peeled tomatoes and roast them for about 20 minutes before blending.

What’s the best way to achieve a really smooth soup texture? A good quality blender is your best friend! Blend for a longer time if needed, and you can also strain the soup through a fine-mesh sieve for an extra-smooth finish.

How can I adjust the sweetness of the soup? If you prefer a less sweet soup, add a squeeze of lemon juice or a splash of balsamic vinegar.

What kind of bread pairs best with this tomato soup? Honestly, any crusty bread will do! Sourdough, baguette, or even a simple white bread are all great choices.

Enjoy! I hope you love this Roasted Tomato Soup as much as my family does. Let me know in the comments if you try it, and what you think!