Best Roasted Tomato Soup Recipe

Time: 1 hour

Serves: 4

Ingredients:

For Roasting:

2 ½ lbs (about 10–12) ripe tomatoes (Roma or vine-ripened)

1 medium yellow onion, cut into wedges

6 cloves garlic (unpeeled)

2 tbsp olive oil

Salt & black pepper, to taste

For Soup Base:

1 tbsp olive oil or butter

1 carrot, chopped (optional for sweetness)

1 tsp tomato paste (optional for depth)

2 cups vegetable or chicken broth

½ tsp dried thyme or a few sprigs fresh thyme

¼ tsp red pepper flakes (optional for heat)

½ cup heavy cream or full-fat coconut milk (optional for creaminess)

Fresh basil (optional, but excellent)

Instructions:

1. Roast the Tomatoes:

Preheat oven to 425°F (220°C).

Cut tomatoes in half, place cut-side up on a baking sheet with onion wedges and garlic cloves.

Drizzle with olive oil, sprinkle with salt & pepper.

Roast for 35–40 minutes, until tomatoes are soft and edges are slightly charred.

2. Sauté Aromatics:

While roasting, heat 1 tbsp oil or butter in a large pot.

Add chopped carrot and sauté until softened (about 5 min).

Stir in tomato paste (if using) and cook for 1 min.

3. Combine and Simmer:

When roasted, squeeze garlic from skins and add everything (tomatoes, onion, garlic) to the pot.

Pour in broth, thyme, and red pepper flakes.

Simmer for 10–15 minutes, uncovered.

4. Blend Smooth:

Use an immersion blender or transfer to a blender in batches.

Blend until smooth and velvety.

Stir in cream or coconut milk if using.

Taste and adjust seasoning (salt, pepper, sweetness).

Serve With:

Crusty sourdough or grilled cheese

Fresh basil or a swirl of cream on top

Croutons or toasted pine nuts for crunch