Roasted Tomato Soup...like a pass on drinking tomato sauce. 🤣 Yup, I'm in. This recipe is ultra cozy, and simple to make.
You always have a few soup recipes on replay, and what’s great about Roasted Tomato Soup is that it isn’t just a one-season dish. Sure, we love our squash soups, but they scream autumn. The classics, however, last and continue to delight. This one is perfect when your garden is overflowing with ripe tomatoes or when you're caught in the midst of a cold winter snowstorm, warming you up with each spoonful.
What makes this recipe super versatile is that I incorporate a can of San Marzano tomatoes to a bunch of different types of fresh tomatoes. So really, there is never a time this recipe won't work as you could always add a little bit more of the can tomatoes if your produce aisle is lacking with the fresh options.
Could you substitute the San Marzano canned tomatoes for a different canned tomato? You could..but the Napoli in me wouldn't.
I know roasting canned tomatoes sounds weird, but I was already roasting the other tomatoes and liked the slight char it gives on the already perfect San Marzano tomato. The VIPs of the tomato world. 🤌 If you rather leave out the canned tomatoes (your loss..I mean you can 😆) or just roast the fresh tomatoes and add the canned tomatoes later in the process.
Ingredients
This creamy roasted tomato soup is made with simple, fresh ingredients like ripe tomatoes, garlic, and basil, all roasted to bring out their natural sweetness. Blended to perfection with a touch of cream for a rich, velvety finish, it's the ultimate comfort in a bowl.
- Variation of Fresh Tomatoes
- Canned San Marzano Tomatoes
- Onions
- Garlic
- Vegetable Broth
- Heavy Cream
See recipe card for quantities.
Storage
Roasted tomato soup can last in the fridge for about 3 to 4 days when stored in an airtight container.
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📖 Recipe
Roasted Tomato Soup
Ingredients
- 2 pounds Fresh Tomatoes | Mix of fresh Cherry, Vine, and Plum tomatoes
- 1 28oz can of San Marzano
- 5 cloves Garlic peeled
- 2 Yellow Onions sliced
- Additional Vine tomatoes for garnish optional
- ½ cup Olive Oil
- Salt
- Black Pepper
- 1 quart Vegetable Broth
- 2 Bay Leaves
- 2 tablespoon Unsalted Butter
- ½ cup Fresh Basil Leaves chopped
- Splash Heavy Cream
Instructions
- Preheat oven to 450 degrees F.
- Wash, core, and halve the fresh tomatoes. For the cherry tomatoes, leave some whole and still attached to the vine—these will roast beautifully and serve as garnish. However, cut a handful of cherry tomatoes in half; these will roast alongside the others and be blended into the soup. The whole vine tomatoes will roast as well but will remain intact to become the blistered garnish for serving.
- Open the can of san marzano tomatoes, using a slotted spoon take out the whole tomatoes from the can and place directly on the sheet pan. Leave the remaining sauce in the can to be used later in the recipe.
- Spread the tomatoes, garlic cloves and onions onto the baking tray with the canned san marzano. Add the cherry tomatoes for garnish, leaving them whole and on the vine. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until caramelized.
- In the last 5 minutes of the roasting time, melt the butter in a large stock pot, add the bay leaves and about ¾ of the vegetable broth over medium heat.
- When the roasted tomatoes, garlic and onion are caramelized take them out of the oven and add to the vegetable broth mixture. Don't add the cherry tomatoes on the vine, put those to the side to use as a garnish later on. Add remaining sauce from the can of san marzano tomatoes.
- Mix and bring to a boil. Lower the heat to a simmer for 15 to 20 minutes or until the liquid has reduced by approximately a third.
- Wash and pat dry the basil leaves (if using) and toss them into the pot. Don’t forget to fish out the bay leaves before blending! Use an immersion blender to puree the soup until it’s silky smooth. Set the soup back over low heat, stir in a splash of cream, and thin it out with a bit of the remaining vegetable broth if needed. Taste and season with salt and black pepper.
- When serving, garnish each bowl with 2-3 roasted vine cherry tomatoes.
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