Roasted Tomato Soup Recipe
Nothing beats the deep, sweet flavor of a homemade Fresh Roasted Tomato Soup from Scratch. This recipe unlocks the tomatoes’ full potential by roasting them to caramelized perfection, a technique I’ve perfected after countless test batches. The result is a velvety, rich soup that’s far superior to any canned version and surprisingly simple to make.
PrintRoasted Tomato Soup
Ingredients
Scale
- 3–4 pounds tomatoes
- 5 cloves garlic (peeled)
- 2 small onions (quartered)
- 1/4 cup olive oil
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon granulated garlic
- salt and pepper (to taste)
- 2 cups vegetable broth (or chicken broth)
- fresh basil leaves (optional)
- fresh thyme
- heavy cream (optional)
- fresh grated parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F.
- Wash, core, and quarter the tomatoes. Spread the tomatoes, garlic cloves, and onions onto a baking sheet and toss in 1/4 cup of olive oil along with the seasonings.
- Roast for 35-40 minutes or until nicely softened and slightly caramelized.
- Transfer the roasted veggies to a dutch oven along with broth and basil leaves.
- Simmer the soup for 20 minutes and then remove the basil leaves and thyme.
- Use an immersion blender to blend the soup.
- Add salt and pepper to taste and top as desired.
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