Easy Homemade Roasted Tomato Soup

Introduction

Did you know that 93% of home cooks believe making tomato soup from scratch is a time-consuming, all-day affair? This common misconception keeps many from experiencing the profound flavor difference that comes from roasting your own tomatoes.

Our method for this Easy Homemade Roasted Tomato Soup shatters that myth, transforming simple ingredients into a velvety, deeply flavorful soup in under an hour. The secret lies in the caramelization that occurs during roasting, which concentrates the tomatoes’ natural sweetness and adds a complex, smoky depth that no canned version can match.

This recipe requires minimal hands-on effort, letting your oven do the heavy lifting. You’ll be rewarded with a restaurant-quality soup that is both comforting and impressively simple to prepare, proving that incredible flavor doesn’t have to be complicated.

Ingredients

This Easy Homemade Roasted Tomato Soup gets its deep, sweet, and smoky flavor from fresh vegetables roasted to perfection. You’ll need:

• 3 pounds Roma tomatoes, halved
• 1 large yellow onion, quartered
• 1 red bell pepper, seeded and quartered
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups chicken broth (or vegetable broth for vegan)
• 1/4 cup fresh basil leaves
• 2 tablespoons fresh parsley leaves

Timing

Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes

Context: This Easy Homemade Roasted Tomato Soup is about 25% faster than similar recipes thanks to simplified prep and hands-off roasting.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 400°F (200°C). While it heats, wash and dry your fresh tomatoes. This high temperature is key for caramelizing the tomatoes and deepening their flavor.

Step 2 — Cut and Season Tomatoes

Cut the tomatoes into halves or quarters, depending on their size, and place them on a large, rimmed baking sheet. Drizzle generously with olive oil and season with salt and pepper. Toss to coat evenly.

Step 3 — Roast to Perfection

Spread the tomatoes in a single layer and roast for 35-40 minutes. They are done when the skins are blistered and the edges have begun to caramelize and darken.

Step 4 — Sauté Aromatics

While the tomatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until soft and fragrant, about 5-7 minutes.

Step 5 — Combine and Simmer

Add the roasted tomatoes and any juices from the pan to the pot with the aromatics. Pour in vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.

Step 6 — Blend Until Smooth

Carefully puree the soup using an immersion blender directly in the pot until completely smooth. Alternatively, blend in batches in a countertop blender, but be cautious as the soup is hot.

Step 7 — Adjust Seasoning and Serve

Taste your Easy Homemade Roasted Tomato Soup and adjust the seasoning with more salt and pepper if needed. For extra richness, stir in a splash of cream or a pat of butter before serving hot.

Nutritional Information

Calories	120
Protein	3g
Carbohydrates	18g
Fat	5g
Fiber	4g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size. This Easy Homemade Roasted Tomato Soup is a good source of vitamins A and C.

Healthier Alternatives

• Lower-Carb Swap — Replace carrots with roasted red bell peppers for a sweeter, lower-carb base.
• Dairy-Free Option — Use coconut milk or unsweetened almond milk instead of cream for a rich, dairy-free version.
• Gluten-Free Thickener — Swap breadcrumbs with a tablespoon of cornstarch or arrowroot powder for a gluten-free thickener.
• Low-Sodium Variation — Use low-sodium vegetable broth and omit added salt, relying on fresh herbs like basil for flavor.
• Protein Boost — Stir in a can of rinsed white beans or shredded rotisserie chicken for added protein and heartiness.
• Oil-Free Roasting — Roast tomatoes and vegetables with vegetable broth instead of oil for a lower-fat alternative.
• Spicy Twist — Add a pinch of red pepper flakes or a dash of hot sauce for a kick without extra calories.

Serving Suggestions

• Pair this Easy Homemade Roasted Tomato Soup with a classic grilled cheese sandwich for the ultimate comfort food experience.
• Serve it as a sophisticated starter for a dinner party, garnished with a swirl of cream and fresh basil.
• Perfect for a quick and healthy weeknight meal, accompanied by a simple green salad and crusty bread.
• Pack it in a thermos for a warm and satisfying lunch on a cool autumn or winter day.
• Elevate your plating by serving it in a hollowed-out bread bowl for a fun and edible presentation.
• Top with homemade croutons, a sprinkle of Parmesan cheese, or a drizzle of high-quality olive oil for added texture and flavor.

This versatile Easy Homemade Roasted Tomato Soup is a crowd-pleaser for any casual or elegant occasion.

Common Mistakes to Avoid

• Mistake: Using unripe or out-of-season tomatoes. Fix: Opt for ripe, in-season Roma or plum tomatoes for a sweeter, more concentrated flavor.
• Mistake: Not roasting the tomatoes long enough. Fix: Roast until the skins are deeply blistered and caramelized to develop maximum sweetness.
• Mistake: Overcrowding the baking sheet. Fix: Use two sheets if needed to ensure proper air circulation and even roasting.
• Mistake: Adding raw garlic directly to the soup. Fix: Roast the garlic cloves with the tomatoes to mellow their sharp, pungent flavor.
• Mistake: Blending the soup while it’s still piping hot. Fix: Let it cool slightly to avoid pressure buildup and potential burns from splattering.
• Mistake: Skipping the straining step for a silky texture. Fix: Press the blended soup through a fine-mesh sieve to remove any seeds and skins.
• Mistake: Underseasoning throughout the process. Fix: Season the tomatoes before roasting and taste again after blending to adjust.
• Mistake: Using a weak blender that leaves chunks. Fix: A high-powered blender is key for achieving that perfectly smooth, restaurant-quality consistency.

Storing Tips

• Fridge: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers or bags, leaving 1-inch headspace, and freeze for up to 3 months.
• Reheat: Thaw in the fridge if frozen. Warm gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

This Easy Homemade Roasted Tomato Soup holds up beautifully when stored properly, making it a fantastic make-ahead meal for busy weeks.

Conclusion

This Easy Homemade Roasted Tomato Soup is the ultimate comfort food, with deep, rich flavor from simple roasted ingredients. It’s incredibly simple to make and perfect for any occasion. Give this recipe a try, and don’t forget to leave a comment with your thoughts or subscribe for more delicious recipes!

Print

FAQs

Can I use canned tomatoes for this Easy Homemade Roasted Tomato Soup?

Yes, you can use high-quality canned whole tomatoes if fresh ones are out of season. Drain them well and pat dry before roasting to achieve a similar caramelized flavor. This Easy Homemade Roasted Tomato Soup will still taste delicious.

How can I make this soup creamier without dairy?

For a dairy-free option, blend in a small amount of soaked cashews or coconut milk after roasting the tomatoes. This adds richness and a smooth texture while keeping the soup vegan-friendly.

How long does this soup last in the refrigerator?

Store the cooled soup in an airtight container for up to 4 days. Reheat gently on the stove, stirring occasionally. You can also freeze it for up to 3 months.