Roasted Tomato Soup
Roasting tomatoes, onion, carrot, and garlic gives this simple soup a deeper, sweeter flavor before it ever reaches the pot. Blend it smooth for a cozy bowl that tastes bright, savory, and homemade.
- Total time
- 60 min
- Yield
- 6 servings, about 1 1/4 cups each
- Difficulty
- Easy
Prep 15mCook 45mAmericanSoup Recipes
Tomato soup is simple food, but roasting the vegetables first makes a big difference. The oven draws out moisture and concentrates the tomatoes, while the onion and carrot add gentle sweetness.
This version is dairy-free and still smooth, thanks to a good blend and a spoonful of tomato paste for body. Serve it with toast, a grilled cheese sandwich, or a handful of crackers for a familiar, comforting meal.
Use ripe summer tomatoes when you have them. In cooler months, Roma or plum tomatoes are a reliable choice because they roast well and are less watery than many slicing tomatoes.
01What you'll need
Ingredients
11 items · 6 servings, about 1 1/4 cups each
- 3 pounds ripe tomatoes, cored and halved
- 1 medium yellow onion, cut into wedges
- 1 medium carrot, peeled and chopped
- 6 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon fine sea salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 3 cups low-sodium vegetable broth
- 1 teaspoon balsamic vinegar
- 1/4 cup packed fresh basil leaves
02How to make it
Step-by-step
1. Heat the oven
Set the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easier cleanup. A rimmed pan is important because the tomatoes will release juice as they roast.
2. Arrange the vegetables
Place the tomatoes, onion, carrot, and garlic on the baking sheet. Drizzle with the olive oil, then sprinkle with 1/2 teaspoon of the salt and the black pepper. Toss gently, then turn the tomatoes cut side up so their juices reduce instead of spilling out too quickly.
3. Roast until softened
Roast for 30 to 35 minutes, until the tomatoes have collapsed, the onion is tender, and a few edges are browned. The garlic should be soft, not burnt. If any garlic cloves are getting too dark early, tuck them under a tomato half.
4. Build the soup base
Scrape the roasted vegetables and all their juices into a large pot. Add the tomato paste and cook over medium heat for 1 to 2 minutes, stirring often. This step lightly toasts the paste and makes the tomato flavor richer.
5. Simmer briefly
Pour in the vegetable broth and add the remaining 1/2 teaspoon salt. Bring the soup to a gentle simmer, which means small bubbles should rise but the soup should not boil hard. Cook for 10 minutes so the flavors come together.
6. Blend until smooth
Remove the pot from the heat. Add the basil and balsamic vinegar. Blend with an immersion blender, also called a stick blender, until smooth. If using a regular blender, work in batches and leave the lid vent slightly open, covering it with a kitchen towel, so steam can escape safely.
7. Taste and serve
Taste the soup and adjust with a small pinch of salt, more pepper, or another few drops of balsamic vinegar if the tomatoes need brightness. Ladle into bowls and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Roast the vegetables up to 2 days ahead. Store them with their juices in an airtight container, then finish the soup on the stove when ready to serve.
- Storage: Refrigerate cooled soup in a sealed container for up to 4 days. Reheat gently on the stove, stirring often, or microwave in short bursts.
- Freezing: Freeze for up to 3 months. Leave a little space at the top of the container because soup expands as it freezes. Thaw overnight in the refrigerator before reheating.
- Tomato swaps: Roma, plum, vine-ripened, or mixed garden tomatoes all work. Very watery tomatoes may make a thinner soup, so simmer the blended soup a few extra minutes if needed.
- No fresh basil? Use 1 teaspoon dried basil or Italian seasoning. Add dried herbs with the broth so they have time to soften.
- For a creamier soup: Stir in a splash of half-and-half, cream, or unsweetened coconut milk after blending. Keep the soup over low heat so dairy does not curdle.
Cook's note
Nutrition is calculated for 6 servings using the listed ingredients, including 1 teaspoon fine sea salt and low-sodium vegetable broth. Optional garnishes or extra salt are not included.
04Frequently asked
Questions & answers
Can I use canned tomatoes instead of fresh tomatoes?
Yes. Use two 28-ounce cans of whole peeled tomatoes, drained lightly. Roast them with the onion, carrot, and garlic for about 25 minutes. The flavor will be a little different, but still rich and satisfying.
Do I have to peel the tomatoes?
No. Blending breaks down most of the skins. If you want an extra-smooth soup, blend well and then pass it through a fine-mesh strainer.
Why is my tomato soup too acidic?
Tomatoes vary in sweetness. Add a little more roasted carrot flavor by blending well, or stir in 1/2 teaspoon sugar or maple syrup at a time until the soup tastes balanced. A splash of cream can also soften acidity.
Can I make this soup without an immersion blender?
Yes. Use a regular blender and blend in batches. Do not fill the blender more than halfway with hot soup, and vent the lid slightly so steam can escape.
How can I make the soup thicker?
Simmer it uncovered for 5 to 10 minutes after blending. Stir often so it does not stick to the bottom of the pot.
05Per serving
Nutrition facts
Nutrition Facts
6 servings, about 1 1/4 cups each
Amount per serving
% Daily Value*
- Total Fat7 g
- 9%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium481 mg
- 21%
- Total Carbohydrate16 g
- 6%
- Dietary Fiber4 g
- 14%
- Total Sugars9 g
- Protein3 g
- 6%
- Vitamin D0 mcg
- 0%
- Calcium49 mg
- 4%
- Iron1.1 mg
- 6%
- Potassium758 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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