Easy Oven-Roasted Tomato Soup Recipe
- Appetizers & Snacks, Autumn, Main Dishes, Soups, Soups & Stews, Summer
Warm up your kitchen with this easy and flavorful oven-roasted tomato soup! Bursting with the rich taste of ripe tomatoes, caramelized onions, and a hint of garlic, this comforting dish is perfect for chilly days. With just a few simple ingredients and minimal prep, you can create a creamy, delicious soup that pairs perfectly with grilled cheese or crusty bread. Whether enjoyed as a cozy dinner or a quick lunch, this tomato soup will become a staple in your kitchen!
Ingredients:
- 1 kg tomatoes
- 1 large onion
- 4 cloves garlic
- 3–4 tablespoons olive oil
- 800 ml vegetable broth
- 1 teaspoon sugar
- 125 ml heavy cream
- salt and pepper to taste
Directions:
1. Preheat the oven and prepare the tomatoes
Preheat the oven to 200°C (400°F). Quarter the tomatoes and place them in a baking dish. Drizzle with about 2 tablespoons of olive oil and season with salt and pepper.
2. Roast the tomatoes
Roast the tomatoes in the preheated oven for 25–30 minutes until they are soft and slightly caramelized.
3. Caramelize the onion and garlic
While the tomatoes are roasting, finely chop the onion and garlic. Heat the remaining olive oil in a medium-sized pot, then sauté the chopped onion and garlic for 8–10 minutes, until they are soft and golden brown. Stir occasionally.
4. Combine and simmer
Add the roasted tomatoes to the pot with the onions and garlic. Pour in the vegetable broth and stir in the sugar. Let everything simmer for 10 minutes to allow the flavors to meld.
5. Blend, add cream, and serve
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, season with salt and pepper to taste, and let the soup simmer for another 5–10 minutes. Serve the soup warm and enjoy!
Some Recipe Tips:
Use Fresh Ingredients: For the best flavor, opt for fresh, ripe tomatoes when in season. You can also mix in cherry or heirloom tomatoes for added sweetness and complexity.
Add Herbs: Incorporate fresh herbs like basil or thyme to enhance the flavor. You can add them during the last few minutes of cooking or garnish the soup just before serving.
Roast Other Vegetables: You can also roast bell peppers, carrots, or zucchini alongside the tomatoes to add more depth to the soup.
Garnish Creatively: Top your soup with a swirl of cream, fresh herbs, or crispy fried onions for an appealing presentation.
Serve with a Twist: Pair the soup with grilled cheese sandwiches, croutons, or a drizzle of pesto for an elevated experience. Check Out My Recipe for the Perfect Classic Grilled Cheese Sandwich!
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen after a day!
Freezing: Tomato soup freezes well! Cool the soup completely, then store it in freezer-safe containers for up to 3 months.
Easy Oven-Roasted Tomato Soup Recipe
Course: Appetizers & Snacks, Main Dishes, SoupsCuisine: European, InternationalDifficulty: Easy4-6
servings45
minutesWarm up your kitchen with this easy and flavorful oven-roasted tomato soup! Bursting with the rich taste of ripe tomatoes, caramelized onions, and a hint of garlic, this comforting dish is perfect for chilly days. With just a few simple ingredients and minimal prep, you can create a creamy, delicious soup that pairs perfectly with grilled cheese or crusty bread. Whether enjoyed as a cozy dinner or a quick lunch, this tomato soup will become a staple in your kitchen!
Ingredients
1 kg tomatoes
1 large onion
4 cloves garlic
3–4 tablespoons olive oil
800 ml vegetable broth
1 teaspoon sugar
125 ml heavy cream
salt and pepper to taste
Directions
Preheat the oven and prepare the tomatoes
Preheat the oven to 200°C (400°F). Quarter the tomatoes and place them in a baking dish. Drizzle with about 2 tablespoons of olive oil and season with salt and pepper.Roast the tomatoes
Roast the tomatoes in the preheated oven for 25–30 minutes until they are soft and slightly caramelized.Caramelize the onion and garlic
While the tomatoes are roasting, finely chop the onion and garlic. Heat the remaining olive oil in a medium-sized pot, then sauté the chopped onion and garlic for 8–10 minutes, until they are soft and golden brown. Stir occasionally.Combine and simmer
Add the roasted tomatoes to the pot with the onions and garlic. Pour in the vegetable broth and stir in the sugar. Let everything simmer for 10 minutes to allow the flavors to meld.Blend, add cream, and serve
Use an immersion blender to puree the soup until smooth. Stir in the heavy cream, season with salt and pepper to taste, and let the soup simmer for another 5–10 minutes. Serve the soup warm and enjoy!
Notes
- Use Fresh Ingredients: For the best flavor, opt for fresh, ripe tomatoes when in season. You can also mix in cherry or heirloom tomatoes for added sweetness and complexity.
- Add Herbs: Incorporate fresh herbs like basil or thyme to enhance the flavor. You can add them during the last few minutes of cooking or garnish the soup just before serving.
- Roast Other Vegetables: You can also roast bell peppers, carrots, or zucchini alongside the tomatoes to add more depth to the soup.
- Garnish Creatively: Top your soup with a swirl of cream, fresh herbs, or crispy fried onions for an appealing presentation.
- Serve with a Twist: Pair the soup with grilled cheese sandwiches, croutons, or a drizzle of pesto for an elevated experience.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors often deepen after a day!
- Freezing: Tomato soup freezes well! Cool the soup completely, then store it in freezer-safe containers for up to 3 months.
