Roasted Tomato Soup recipe!! This soup is made from roasting Roma and cherry tomatoes, onions, carrots and more! It’s so rich in flavor and super simple to make! We hope you try it!
I was just telling someone that I love the cold weather . . and then last night, it was in the 20s and today it’s 36 degrees. There are many things to love about winter: sweaters, sweatpants, bundling up, comfort food and the possibility of snow. Because it was so cold today, I wanted to turn on my oven and cook.
And that’s what I did.
Roasted Tomato Soup Recipe
When it’s cold outside, my absolute favorite soup to make it tomato soup and a grilled cheese sandwich! There’s nothing better in my opinion. Roasting the tomatoes, onions and carrots deepens the flavor in this soup so much! And because you are roasting in the oven for about an hour, after that, it all comes together in a cinch! You just need a good blender or immersion blender.
I was amazed that I didn’t need to add any heavy cream or anything. Actually I think because I blended everything up in my Vitamix blender, that helped tremendously with the texture and soup consistency. You have to make this soup! and it you don’t have an hour to roast vegetables, try this recipe of mine.
Roasted Tomato Soup Recipe
Equipment
- Dutch oven or big pot
- Blender or immersion blender
Ingredients
- 2 to 3 lbs. mix of Roma and cherry tomatoes chopped
- 1 large carrot chopped
- 1 small yellow onion thinly sliced
- 1 head garlic cut in half crosswise
- olive oil extra virgin
- salt and pepper
- 1 teaspoon Italian seasoning
- 2 to 3 sprigs fresh rosemary
- 2 tablespoons tomato paste
- 3 cups low-sodium vegetable broth + more if needed
- 1/2 teaspoon sugar
- basil leaves for garnish
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper.
- Chop up Roma tomatoes and cut cherry tomatoes in half if desired. Arrange all vegetables (tomatoes, onions and carrots) on baking sheet and garlic cut side down. Add on rosemary sprigs. Drizzle with olive oil and season with salt, pepper and Italian seasoning. Roast in the oven for about 55 minutes to one hour. Remove from oven and let cool slightly until cool enough to handle the garlic, about 5 minutes.
- Using your Dutch oven or large pot, heat about 2 tablespoons of olive oil. After a few minutes, add the tomato paste and cook, stirring constantly, until it darkens slightly in color, about 2 minutes.
- Squeeze the garlic cloves out of the garlic head onto the baking sheet and discard the peels. Also, remove the rosemary sprigs and discard. Add all of the roasted tomato mixture, including any juices and the roasted garlic into your pot. Cook until the tomato paste is fully mixed into the tomato mixture, for about 2 to 3 minutes.
- Add 3 cups low-sodium vegetable broth and season with the sugar and 1/2 teaspoon kosher salt. Bring to a boil. Reduce the heat as needed and let simmer for about 5 minutes to let the flavors meld. Turn off the heat. Blend directly in the pot with an immersion blender until smooth, OR transfer in two batches to a high speed blender and blend until smooth. For this soup, if you have a blender, I recommend using your blender to get a smoother and creamy soup.
- Taste and season with more kosher salt as needed. Garnish with fresh basil leaves if desired. Enjoy! highly recommend enjoying this soup with a grilled cheese sandwich!
Adapted from here.
