Oven Roasted Tomato Soup
Oven-roasted tomato soup is like a warm hug on a chilly day. The rich and savory aroma wafts through the kitchen, inviting everyone to gather around the table. Using fresh tomatoes, this delicious recipe captures the vibrant flavors of summer in every spoonful. It’s comforting, fulfilling, and topped with a sprinkle of parmesan for that cheesy finish that makes every bite worthwhile. Even if you’ve reached for a can at the store, nothing beats the taste of homemade soup lovingly crafted with fresh ingredients.
Table of Contents
I’ll never forget the first time I made oven roasted tomato soup. It was a gloomy, rainy afternoon, and I was craving something hearty and warm. As I sliced into the bright tomatoes, their juices glistened in the light, instantly uplifting my mood. The combination of roasted vegetables blended into a velvety soup is simply irresistible. Whether you’re serving it on a cold winter’s night or enjoying a cozy lunch, this recipe is sure to become a cherished favorite. Trust me, your soul will thank you for it!
Why You’ll Love This Recipe
- Simple & Quick: Made in just about an hour, from prep to finishing touches!
- Irresistible Flavor: Roasting enhances the natural sweetness and depth of the tomatoes.
- Eye-Catching Appeal: A beautiful vibrant red color that brightens up any table.
- Flexible Serving: Perfect for a warm dinner, cozy lunches, or a delightful starter at a gathering.
- Diet-Friendly Options: Easily made vegetarian, and you can keep it gluten-free with the right ingredients.
Ingredients You’ll Need
- 3½ pounds tomatoes: Fresh, ripe tomatoes are key to this recipe, bringing vibrant flavor. If you can’t find fresh, you could substitute with canned whole tomatoes for convenience.
- 2 medium onions: Yellow or white onions provide sweetness and depth. You can use shallots for a milder flavor instead.
- 2 large carrots: Adding sweetness and texture, carrots balance the acidity of tomatoes beautifully. Baby carrots can work in a pinch.
- 8 cloves garlic: Mincing fresh garlic infuses strong, aromatic flavors. Feel free to scale back if you prefer a milder taste.
- 3 tablespoons avocado oil: This oil is ideal for roasting due to its high smoke point. Substitute olive oil for a classic taste or any neutral oil you prefer.
- 1½ teaspoons salt: Essential for bringing out the natural flavors of the ingredients.
- 2 teaspoons dried basil: This herb echoes the summer garden aroma. Fresh basil is great if available; use about 1 tablespoon fresh.
- 1 teaspoon dried oregano: Adds earthy notes that complement the soup perfectly. Fresh oregano can also be used, but double the amount.
- 1/4 teaspoon black pepper: A little black pepper offers a gentle warmth.
- 1/4 teaspoon crushed red pepper: Adds a slight kick. Adjust to your heat preference or omit it for a milder soup.
- 1/2 cup heavy cream: This gives the soup a luxurious, creamy texture. Feel free to use coconut cream for a dairy-free version.
- 1/4 cup parmesan cheese, grated: A touch of rich, nutty parmesan enhances flavors perfectly. Nutritional yeast can substitute for a vegan alternative.
How to Make Oven Roasted Tomato Soup Recipe
- Preheat the oven: Set your oven to 400 degrees F. This temperature is perfect for roasting the veggies to a lovely caramelized perfection.
- Prepare the veggies: In a large bowl, combine the 3½ pounds of halved tomatoes, 2 roughly chopped onions, 2 cut carrots, and 8 minced cloves of garlic. Drizzle in the 3 tablespoons of avocado oil and mix until evenly coated.
- Season the mixture: Sprinkle in the 1½ teaspoons of salt, 2 teaspoons of dried basil, 1 teaspoon of dried oregano, 1/4 teaspoon of black pepper, and 1/4 teaspoon of crushed red pepper. Stir to combine, ensuring every vegetable is well-seasoned.
- Roast the vegetables: Spread the veggie mixture onto a baking sheet in a single layer and roast in the preheated oven for 30-40 minutes. Look for the onions to be slightly golden, and the tomatoes should look tender and bursting.
- Blend into a soup: Remove the baking sheet from the oven, then transfer all the roasted veggies, including the delicious juices, into a blender. Blend until smooth and creamy, which you’ll then pour into a pot.
- Finish the soup: Heat the blended soup over medium heat until warmed. Stir in the 1/2 cup of heavy cream, allowing it to mix in beautifully. Remove the pot from heat and serve hot, garnished with the 1/4 cup of grated parmesan cheese. Enjoy every warm, comforting spoonful!
Storing & Reheating
To store your delicious tomato soup, let it cool down to room temperature. Transfer it to an airtight container and refrigerate for up to 5 days. If you want to keep it longer, these soup portions can be frozen for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over medium-low heat until warmed through, about 10 minutes. You may notice the creaminess slightly changes during freezing; just stir in a splash of cream before serving to refresh the luscious texture.
Chef’s Helpful Tips
- Avoid over-roasting the veggies; you want them soft and slightly caramelized, not burnt.
- Keep your vegetables uniform in size for even cooking.
- If you want an extra layer of flavor, consider sautéing the onions and garlic prior before roasting.
- Feel free to adjust the herbs. Fresh herbs can elevate the taste further; just remember to add them towards the end of cooking for the best flavor.
- For a creamy alternative without dairy, try using cashew cream or coconut milk instead of heavy cream.
Oven roasted tomato soup brings together fresh ingredients and simple techniques to create a dish that’s both satisfying and heartwarming. The fresh tomatoes, balanced by the sweetness of roasted carrots and the tang of parmesan, result in a treat that’ll leave you longing for more. Experiment with different herbs or add a pinch of smoked paprika for a twist! Grab a bowl, cozy up, and enjoy each comforting spoonful. This is one recipe you’ll always want to have on hand.
Recipe FAQs
How can I make this soup thicker?
If you prefer a thicker soup, consider adding a few diced potatoes to the roasting vegetables. Blending these in will create a heartier texture. Alternatively, a quick simmer with some added tomato paste can help thicken it up.
Can I use canned tomatoes for this recipe?
Absolutely! Canned whole tomatoes can be a convenient substitute. Use about 3-4 cans, draining some of the liquid to achieve your desired consistency. Just remember to adjust seasoning, as canned tomatoes can be saltier.
Is this soup gluten-free?
Yes, the recipe as it stands is gluten-free! Just ensure any toppings or sides you pair with it are also gluten-free if you’re serving to guests with dietary restrictions.
Can I prepare this soup ahead of time?
Definitely! You can roast the vegetables a day in advance and blend them the next day. Just reheat the soup and stir in the cream before serving for the best flavor.
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📖 Recipe Card
Oven Roasted Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Soups
- Method: Oven
- Cuisine: American
Description
This oven roasted tomato soup recipe offers an irresistible flavor with simple preparation. With fresh tomatoes, garlic, and a touch of cream, it’s an ideal comfort food for quick dinners or healthy meals.
Ingredients
- 3½ pounds tomatoes, washed and halved
- 2 medium onions, roughly chopped
- 2 large carrots, cut into 2" pieces
- 8 cloves garlic, minced
- 3 tablespoons avocado oil
- 1½ teaspoons salt
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, grated
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the tomatoes, onions, carrots, and garlic, then drizzle with avocado oil and mix until coated.
- Add salt, basil, oregano, black pepper, and crushed red pepper to the veggie mixture and stir well.
- Spread the mixture onto a baking sheet in an even layer.
- Roast for 30-40 minutes until the onions are slightly golden and tomatoes are baked.
- Transfer the roasted veggies to a blender along with any remaining juices and blend until smooth, then pour into a pot.
- Heat the soup over medium heat until warm, then stir in the heavy cream and remove from heat. Serve topped with grated Parmesan cheese.
Notes
For a spicier kick, increase the amount of crushed red pepper.
This soup can be stored in the refrigerator for up to 3 days, perfect for meal prep.
Add fresh herbs like basil for extra flavor before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
