Ingredients and preparation
Roasted tomato soup begins with selecting ripe, flavorful tomatoes—preferably vine-ripened or Roma varieties for their rich taste and lower moisture content. The ingredients are simple, allowing the natural sweetness of the tomatoes to shine through. Here’s what you’ll need to get started:
- 2 ½ pounds ripe tomatoes, halved
- 1 large yellow onion, peeled and quartered
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 2 cups vegetable broth or chicken broth
- ½ teaspoon dried thyme or a few sprigs of fresh thyme
- ¼ cup heavy cream or coconut milk (optional, for creaminess)
- Fresh basil leaves, for garnish
Begin by preheating your oven to 400°F (200°C). Arrange the halved tomatoes, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss gently to coat the vegetables evenly. Roasting these ingredients intensifies their flavors and adds a subtle smokiness that defines the soup’s character.
Once the vegetables are prepared and seasoned, they are ready to go into the oven for roasting, which is the next crucial step in developing the soup’s depth and richness.
Roasting the tomatoes
Place the baking sheet with the seasoned tomatoes, onions, and garlic into the preheated oven. Roast for about 35 to 40 minutes, or until the tomatoes are soft and slightly charred around the edges. The onions should be tender and beginning to caramelize, and the garlic should be golden and fragrant. Halfway through roasting, gently stir the vegetables to ensure even cooking and prevent any burning on one side.
Keep an eye on the garlic cloves, as they can brown faster than the tomatoes and onions. If they begin to darken too quickly, you can remove them early and set them aside. The goal is to coax out the natural sugars in the vegetables, creating a rich, concentrated flavor base for the soup.
Once roasting is complete, remove the tray from the oven and allow the vegetables to cool slightly for easier handling. At this stage, you can discard any tomato skins that have separated if you prefer a smoother texture, though this is optional. The roasted mixture, now deeply aromatic and caramelized, is ready to be blended into a velvety soup in the next step.
Blending and serving suggestions
Transfer the roasted tomatoes, onions, and garlic to a blender or food processor, along with any juices left on the baking sheet. Add the vegetable or chicken broth and blend until smooth. For a silkier texture, you can strain the soup through a fine mesh sieve, pressing with a spoon to extract as much liquid as possible. If you prefer a rustic, chunkier consistency, skip the straining step and enjoy the soup as is.
Pour the blended soup into a large saucepan and bring it to a gentle simmer over medium heat. Stir in the heavy cream or coconut milk if using, and adjust the seasoning with additional salt, pepper, or a pinch of sugar to balance the acidity of the tomatoes. Let the soup simmer for 5 to 10 minutes to allow the flavors to meld together.
For serving, ladle the hot soup into bowls and garnish with fresh basil leaves. A drizzle of olive oil or a swirl of cream on top adds a touch of elegance. This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a sprinkle of croutons for added texture. For a more elevated presentation, top with a dollop of crème fraîche or a few shavings of Parmesan cheese.
To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stovetop, stirring occasionally to maintain its creamy consistency.