Roasted Tomato Soup Recipe That’s Rich, Sweet, and Silky Soft
Warm your soul this winter with my velvety soft roasted tomato soup recipe, and kiss goodbye to tinned tomato soup that’s way too acidic.
Roasted Tomato Soup Recipe
Tomato soup is without a doubt one of the darlings of vegetable soups, and the go-to choice for so many people. But I cannot tell you how many different brands from the supermarket I’ve tried, only to be disappointed with a broth that is too salty and so acidic from the tomatoes used.
In my recipe, we’re going to roast the tomatoes and add a few extra ingredients to the broth to help balance the acidity. From there, you can enjoy a wonderfully comforting soup that has a silky soft texture and a far more balanced flavor, amping up the sweetness, freshness, and heat, and toning down the bitterness.
Ingredients
To get started, you’ll need to assemble the following ingredients:
- Tomatoes on the Vine – 3 lb (1.4kg, roughly 14-15 medium-sized tomatoes)
- Garlic – 4 cloves
- Red Onions – 2
- Olive Oil – 3 tbsp
- Sugar – 1 tbsp
- Salt – 1 tsp
- Black Pepper – 1/2 tsp
- Oregano – 1 tsp
- Balsamic Vinegar – 1 tbsp
- Red Chili Flakes – a pinch
- Vegetable (or Chicken) Stock – 1 1/2 cup
- Heavy Cream – 2/3 cup
Step-by-Step Instructions
Step 1 – In a large bowl combine the olive oil with the spices (salt, sugar, black pepper, oregano, red chili flakes) and the balsamic vinegar.
Step 2 – Add the minced garlic.
Step 3 -To that same bowl, add the sliced onions and halved tomatoes and mix. Don’t forget to take the hard core out when slicing the tomatoes.
Step 4 – Preheat the oven to 450°F (230°C), add the tomatoes-onions mix to a roasting tray, and place them in the oven.
Step 5 – Roast them for about 35 minutes until you have a nice char on the tomatoes and onions.
Step 6 – Add everything from the roasting tray to a blender. You can also add them to a large bowl and use an immersion blender.
I preferred using my Vitamix countertop blender as I wanted a very smooth tomato soup. If you prefer it chunkier, you can use an immersion blender and stop blending while the soup is still chunky. You can even use a potato masher for a rustic chunkiness to the soup.
When using a countertop blender to blend the soup, make sure your blender is designed to handle hot liquids and follow the manufacturer’s instructions for how to blend hot liquids safely.
Step 7 – Add the vegetable (or chicken) stock and blend.
Make sure to choose a good-quality vegetable or chicken stock as this will affect the taste of the soup significantly!
Step 8 – Blend until you have the desired consistency.
Step 9 – Pour the blended soup in a pot and place it over medium heat.
Step 10 – Add the heavy cream and stir while the soup is simmering just for 2-3 minutes.
Once your tomato soup is ready, spoon it generously into a bowl. I personally cannot eat soup without at least a couple of slices of soft, crusty bread, fresh from the supermarket bakery.
If you want to add a taste of the Mediterranean to your soup, drizzle just a little olive oil and balsamic vinegar on top. I love to close my eyes, especially during the winter, and imagine I’m eating this soup as an appetizer, sat outside a family-run eatery on a sun-kissed cobbled street in Almeria or Sorento, overlooking the water.
Tear off a piece of that crusty bread, dip it into the thick, red-orange soup, and savor every sweet, rich, and creamy dollop.
I absolutely love how balanced this soup is. It brings everything that is delicious about tomatoes, without the overpowering bitterness and acidity. It’s a real comfort dish, and I hope you, your loved ones and your friends enjoy it if you make it at home.
Roasted Tomato Soup Recipe Card
Tomato Soup
Ingredients
- 3 lb tomatoes on the vine (1.4kg, roughly 14-15 medium-sized tomatoes)
- 4 cloves garlic
- 2 small red onions
- 3 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- Oregano – 1 tsp oregano
- Balsamic Vinegar – 1 tbsp balsamic vinegar
- Red Chili Flakes – a pinch of red chili flakes
- 1 1/2 cup vegetable stock (or chicken stock)
- 2/3 cup heavy cream
Instructions
- In a large bowl combine the olive oil with the spices (salt, sugar, black pepper, oregano, red chili flakes) and the balsamic vinegar.
- Add the minced garlic.
- To that same bowl, add the sliced onions and halved tomatoes, and mix everything together. Don’t forget to take the hard core out when slicing the tomatoes.
- Preheat the oven to 450°F (230°C), add the tomatoes-onions mix to a roasting tray, and place them in the oven.
- Roast them for about 35 minutes until you have a nice char on the tomatoes and onions.
- Add everything from the roasting tray to a blender. You can also add them to a large bowl and use an immersion blender.
I preferred using my Vitamix countertop blender as I wanted a very smooth tomato soup. If you prefer it chunkier, you can use an immersion blender and stop blending while the soup is still chunky. You can even use a potato masher for a rustic chunkiness to the soup. - Add the vegetable (or chicken) stock and blend. Make sure to choose a good-quality vegetable or chicken stock as this will affect the taste of the soup significantly!
- Blend until you have the desired consistency.
- Pour the blended soup into a pot and place it over medium heat.
- Add the heavy cream and stir while the soup is simmering just for 2-3 minutes. Once your tomato soup is ready, spoon it generously into a bowl. I personally cannot eat soup without at least a couple of slices of soft, crusty bread.
Notes
When using a countertop blender to blend the soup, make sure your blender is designed to handle hot liquids and follow the manufacturer's instructions for how to blend hot liquids safely.
You Might Also Like to Try
- Fresh Tomato-Mozzarella-Basil Caprese Panini Recipe for an Inspired Lunch Choice
- Easy Roasted Red Pepper Hummus that Will Liven Up Your Dinner Party
Need a flavorful, hearty soup to get you through a cold evening? Keep this article for safekeeping by saving it to one of your recipe boards.
