This roasted tomato soup recipe features ripe plum tomatoes, fresh herbs, and a flavorful blend of garlic, onions, and vegetable broth. Roasting the tomatoes enhances their natural sweetness, while simmering with basil and rosemary adds depth and richness. Perfect for a cozy meal or paired with grilled cheese, this easy homemade tomato soup is a comforting, healthy option for any occasion. It’s simple to make, full of fresh ingredients, and can be customized to your taste. Whether you’re craving a warm bowl on a chilly evening or preparing a meal in advance, this recipe offers great flavor and convenience.

Ingredients:

3 pounds ripe plum tomatoes, halved lengthwise
1/4 cup + 2 tablespoons extra virgin olive oil
2 teaspoons salt
1 teaspoon black pepper
1 large onion, chopped
6 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can whole peeled tomatoes with their juice
1 ½ cups fresh basil leaves, packed
1 sprig fresh rosemary
1 quart low-sodium vegetable broth

Instructions:

Preheat the oven to 425°F. Toss the halved tomatoes with 1/4 cup olive oil, salt, and black pepper. Spread them in a single layer on a baking sheet and roast for 35-40 minutes, or until the tomatoes are tender and slightly caramelized.
While the tomatoes roast, heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add the chopped onions and crushed red pepper flakes. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the canned tomatoes (with their juice), fresh basil, rosemary sprig, and vegetable broth.
Once the roasted tomatoes are ready, transfer them to the stockpot, including all of their juices. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 40 minutes.
After simmering, remove the rosemary sprig and use an immersion blender (or a regular blender in batches) to blend the soup until smooth.

Why You’ll Love This Recipe

This roasted tomato soup is rich, flavorful, and comforting, with the deep, concentrated taste of roasted tomatoes combined with fresh herbs and garlic. The roasting process enhances the sweetness of the tomatoes, giving the soup a savory yet slightly sweet depth of flavor. It’s perfect for cozy nights or as a starter to a hearty meal.

Tips

Blending Tip: If you prefer a chunkier soup, blend only half of the mixture, leaving the rest to retain some texture.
Storage: Store leftover soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months.
Extra Creaminess: Add a splash of heavy cream or coconut milk after blending for a creamy, rich texture.

Variations and Substitutions

Herbs: You can substitute rosemary with thyme or oregano for a different flavor profile.
Tomatoes: If plum tomatoes are unavailable, use Roma tomatoes or other ripe varieties. For an even richer flavor, add a spoonful of tomato paste while sautéing the onions.
Spicy Kick: Adjust the crushed red pepper flakes to your liking or add a pinch of cayenne for more heat.

FAQs

Can I use fresh tomatoes instead of canned? Yes! If you have fresh tomatoes on hand, simply use 4 pounds of fresh ripe tomatoes, and adjust the roasting time as needed.
Can I make this soup ahead of time? Absolutely! This soup stores well and tastes even better the next day as the flavors meld. Simply reheat on the stove over low heat before serving.

Serving Suggestions

Serve this hearty soup with a side of crusty bread, grilled cheese sandwiches, or a fresh salad for a well-rounded meal.
For an extra burst of flavor, drizzle a little balsamic glaze on top before serving.

This roasted tomato soup recipe is sure to become a favorite with its rich, complex flavor and comforting texture!