Let me take you back to a sunny afternoon in my kitchen. The sun streamed through the window, casting a warm glow over everything. I was craving something comforting, and what better way to indulge than with a steaming bowl of roasted tomato soup? But this delightful dish doesn’t stand alone.
It yearns for companionship. A perfect grilled cheese sandwich—golden, crispy and gooey with melted cheese—makes the ideal partner. The warm, rich flavors of the soup meld beautifully with the crunchy, cheesy notes of the sandwich. Together, they create a blissful culinary experience that warms the soul.
What is Roasted Tomato Soup?
Roasted tomato soup is not just another soup; it’s a hug in a bowl. It transforms simple ingredients like tomatoes into a rich, flavorful delight. By roasting the tomatoes, you develop a depth of flavor that can’t be matched by simply boiling them.
The sweetness intensified, and mellows out the natural acidity of tomatoes, bringing out their best. My first encounter with this soup was during a chilly evening. One spoonful, and I was hooked. It’s pure comfort with every mouthful.
The Ingredients
Let’s get to the good stuff—the ingredients that make this delightful soup come together. Here’s what you’ll need:
- 3 tablespoons extra-virgin olive oil, divided
- 1 large shallot or yellow onion, finely chopped
- 5 garlic cloves, minced
- 3 1/2 pounds ripe cherry or plum tomatoes (or any small to medium-sized variety)
- 2 1/2 cups low-sodium vegetable stock
- 3/4 teaspoon smoked sweet paprika
- 1/4 teaspoon crushed red chili flakes
- Fine sea salt and freshly ground black pepper to taste
- 1/2 cup loosely packed fresh basil leaves, torn
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried oregano (optional)
For optional toppings, consider:
- Freshly shaved Parmesan
- Drizzle of extra-virgin olive oil or light cream
- Croutons
- Sour cream
- Extra fresh basil
How to Make Roasted Tomato Soup
This process is straightforward, yet the results are magnificent. Roasting the tomatoes and aromatics adds layers of flavor. Before I dive into the step-by-step directions, let’s move on to how everything comes together.
Step 1: Preheat Your Oven
First things first! Preheat your oven to 400°F (200°C). This heat is essential for roasting your tomatoes and vegetables to perfection.
Step 2: Prepare Your Vegetables
In a large bowl, toss the cherry or plum tomatoes (feel free to mix varieties for depth). Add the chopped shallot or onion, and sprinkle on the olive oil. A good pinch of salt here will help develop the flavors. I usually like to drizzle a bit more olive oil over the veggies. Don’t skimp on the good stuff—this is what brings everything together.
Step 3: Roast the Tomatoes
Spread the tomatoes and shallots on a baking sheet. Space them out evenly, allowing room for the air to flow around them. Roast in your preheated oven for about 30 to 40 minutes. You’ll know they are done when they are blistered and caramelized. The aroma? Oh, it’s heavenly.
Step 4: Sauté the Garlic
While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it fragrant but not burnt. Trust me, burnt garlic is a party crasher in this dish.
Step 5: Combine Ingredients
Once your tomatoes are out of the oven, let them cool slightly. Then, transfer them and all the juices into the pot with garlic. Pour in the vegetable stock, and add the smoked paprika, crushed red chili flakes, and a pinch of salt and pepper. The stock will help create a velvety texture.
Step 6: Simmer the Soup
Bring the mixture to a gentle simmer. Let it bubble away for around 15 minutes. This allows all the flavors to come together beautifully. Stir occasionally to make sure nothing sticks to the bottom.
Step 7: Blend Until Smooth
After simmering, remove the pot from the heat. It’s blending time! Use an immersion blender for ease, or transfer the mixture in batches to a traditional blender. Blend until smooth and creamy. If you enjoy a chunkier texture, blend just half of it. It’s all about preference!
Step 8: Season and Serve
Return the soup to the pot if you used a traditional blender. Stir in the torn basil, balsamic vinegar, and dried oregano (if using). Taste it. Adjust the seasoning with salt and pepper as needed. Serve it hot, drizzled with olive oil or a dollop of cream for added goodness.
Notes
Here are a few tips to make your soup even better:
- Ripen Your Tomatoes: Use ripe, fresh tomatoes for the best flavor. If they are slightly overripe, that’s okay—it adds sweetness!
- Experiment with Herbs: Swap basil for fresh thyme or parsley to change the flavor profile.
- Add a Touch of Spice: If you like heat, increase the chili flakes or add some fresh jalapeños while roasting.
- Mix Up Your Stock: Consider using chicken stock for a richer flavor, if you’re not vegetarian.
- Garnish Creatively: Get playful with toppings. A sprinkle of feta or a dollop of pesto can elevate the dish.
Storage Tips
If you have leftovers (which is a big if, because this soup is so delicious!), they can be kept in an airtight container in the refrigerator for up to 4 days. For longer storage, transfer your soup to freezer-safe containers. It can last up to three months in the freezer. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop.
Nutrition Information
This roasted tomato soup is not only delicious but also nutritious. A single serving provides approximately:
- Calories: 150
- Protein: 3g
- Carbohydrates: 22g
- Dietary Fiber: 5g
- Sugars: 8g
- Total Fat: 7g
- Saturated Fat: 1g
- Vitamin C: 20% of the Daily Value
- Iron: 5% of the Daily Value
It’s packed with vitamins and flavors, making it a guilt-free treat.
Serving Suggestions
Now, what can you serve alongside this delightful soup? Here are some scrumptious ideas:
- Grilled Cheese Sandwich: You can never go wrong with that classic duo. The crispy, buttery bread with gooey cheese contrasts beautifully with the soup.
- Crusty Garlic Bread: Dip it into the soup. The garlic flavor enhances the overall taste. You’ll want to make a loaf just for this soup!
- Mixed Green Salad: A fresh salad with a zesty vinaigrette balances the warmth of the soup, adding lightness to the meal.
- Avocado Toast: Top with some feta cheese. The creaminess of the avocado complements the acidity of the soup perfectly.
- Pesto Pasta Salad: This versatile dish can be prepared ahead of time. The herbal notes of the pesto match well with the sweet tomatoes.
What Other Substitutes Can I Use in Roasted Tomato Soup?
If you’re looking to change things up, consider these substitutes:
- Canned Tomatoes: If fresh tomatoes are out of season, good-quality canned tomatoes can save the day. Whole canned San Marzano tomatoes are my go-to.
- Red Bell Peppers: Roasting added red bell peppers alongside tomatoes creates a sweeter flavor profile. Just be sure to keep an eye on them as they cook.
- Carrots: They can be roasted with the tomatoes to add natural sweetness. Diced carrots will blend nicely into the soup.
- Coconut Milk: For a creamier texture, substitute some vegetable stock with coconut milk. It adds a unique flavor that’s delightful.
- Roasted Poblano Peppers: If you want a smoky flavor, adding roasted poblanos can bring a nice kick to your soup.
Conclusion
Roasted tomato soup is more than just a recipe; it’s an experience. The process of making it ignites the senses. The flavors are vibrant, satisfying, and, despite its simplicity, it is oh-so-elegant. When paired with a trusty grilled cheese sandwich, you have a timeless combination that never goes out of style.
Don’t shy away from making this soup your own. Explore different variations, and share it with loved ones. After all, there’s nothing quite like gathering around the table with good food and even better company. So, roll up your sleeves and get ready to relish every tasty, heartwarming spoonful of this roasted tomato soup! Happy cooking!
You’ll also like the following Recipes!
Roasted Tomato Soup – Simple Easy Meals
Let me take you back to a sunny afternoon in my kitchen. The sun streamed through the window, casting a warm glow over everything. I was craving something comforting, and what better way to indulge than with a steaming bowl of roasted tomato soup? But this delightful dish doesn’t stand alone.
Ingredients
For optional toppings, consider:
Instructions
Step 1: Preheat Your Oven
-
First things first! Preheat your oven to 400°F (200°C). This heat is essential for roasting your tomatoes and vegetables to perfection.
Step 2: Prepare Your Vegetables
-
In a large bowl, toss the cherry or plum tomatoes (feel free to mix varieties for depth). Add the chopped shallot or onion, and sprinkle on the olive oil. A good pinch of salt here will help develop the flavors. I usually like to drizzle a bit more olive oil over the veggies. Don’t skimp on the good stuff—this is what brings everything together.
Step 3: Roast the Tomatoes
-
Spread the tomatoes and shallots on a baking sheet. Space them out evenly, allowing room for the air to flow around them. Roast in your preheated oven for about 30 to 40 minutes. You'll know they are done when they are blistered and caramelized. The aroma? Oh, it’s heavenly.
Step 4: Sauté the Garlic
-
While the tomatoes roast, heat the remaining olive oil in a large pot over medium heat. Add the minced garlic and sauté it for about 1 minute. You want it fragrant but not burnt. Trust me, burnt garlic is a party crasher in this dish.
Step 5: Combine Ingredients
-
Once your tomatoes are out of the oven, let them cool slightly. Then, transfer them and all the juices into the pot with garlic. Pour in the vegetable stock, and add the smoked paprika, crushed red chili flakes, and a pinch of salt and pepper. The stock will help create a velvety texture.
Step 6: Simmer the Soup
-
Bring the mixture to a gentle simmer. Let it bubble away for around 15 minutes. This allows all the flavors to come together beautifully. Stir occasionally to make sure nothing sticks to the bottom.
Step 7: Blend Until Smooth
-
After simmering, remove the pot from the heat. It’s blending time! Use an immersion blender for ease, or transfer the mixture in batches to a traditional blender. Blend until smooth and creamy. If you enjoy a chunkier texture, blend just half of it. It’s all about preference!
Step 8: Season and Serve
-
Return the soup to the pot if you used a traditional blender. Stir in the torn basil, balsamic vinegar, and dried oregano (if using). Taste it. Adjust the seasoning with salt and pepper as needed. Serve it hot, drizzled with olive oil or a dollop of cream for added goodness.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 15kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ripen Your Tomatoes: Use ripe, fresh tomatoes for the best flavor. If they are slightly overripe, that’s okay—it adds sweetness!
- Experiment with Herbs: Swap basil for fresh thyme or parsley to change the flavor profile.
- Add a Touch of Spice: If you like heat, increase the chili flakes or add some fresh jalapeños while roasting.
- Mix Up Your Stock: Consider using chicken stock for a richer flavor, if you’re not vegetarian.
- Garnish Creatively: Get playful with toppings. A sprinkle of feta or a dollop of pesto can elevate the dish.
