Go Back
–+ servings
Roasted Tomato Soup

Heartwarming Roasted Tomato Soup for Cozy Nights In

This Roasted Tomato Soup encapsulates comfort, delivering rich flavors with ease, perfect for chilly nights, gluten-free and freezer-friendly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 pounds fresh ripe tomatoes or canned tomatoes if in a pinch
  • 4 tablespoons olive oil divided
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable or chicken broth low-sodium
Seasonings
  • 1 tablespoon dried basil or fresh basil for more vibrancy
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt divided, adjust to taste
  • pepper to taste
  • 2 tablespoons sugar adjust based on tomato sweetness
For Creaminess
  • 1 cup heavy cream or coconut milk for dairy-free
Optional Garnishes
  • fresh basil
  • Parmesan cheese optional

Equipment

  • Large baking dish
  • Large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C). Arrange halved tomatoes in baking dish, drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and roast for about 45 minutes until soft.
  2. Heat 2 tablespoons olive oil in a large pot. Add diced onion and sauté for 5 minutes until translucent. Stir in minced garlic and sauté for another minute.
  3. Pour in 4 cups of broth, add dried basil, Italian seasoning, 1 teaspoon salt, and 2 tablespoons sugar. Stir and bring to a gentle simmer for 5 minutes.
  4. Add roasted tomatoes and their juices to the pot. Blend until smooth using an immersion blender.
  5. Return the blended soup to low heat and stir in 1 cup heavy cream. Adjust the seasoning as needed.
  6. Serve with fresh basil and sprinkle of Parmesan cheese if desired. Enjoy warm!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 28gSaturated Fat: 16gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

This soup freezes beautifully for up to 3 months. Store it in airtight containers with some space for expansion.

Tried this recipe?

Let us know how it was!