Our Favorite Roasted Tomato Soup
- PREP 10min
- COOK 1hrs
- TOTAL 1hrs 10min
Whether you have an abundance of peak summer tomatoes or the less flavorful ones found in winter, this roasted tomato soup with garlic and basil is the perfect solution. Roasting transforms even lackluster tomatoes, bringing out their sweetness and creating a delicious base for the soup.
You Will Need
3 pounds fresh tomatoes, try a mix of tomatoes like heirlooms, cherry, vine, or plum tomatoes
6 medium cloves garlic, peeled
1 medium onion, peeled and quartered
1/3 cup olive oil
Salt and freshly ground black pepper
2 cups vegetable broth or chicken broth
2 tablespoons butter
Pinch of red pepper flakes, optional for a bit of heat
1 cup fresh basil leaves
1/4 cup heavy cream, see our tips for using non-dairy or lower fat milk
Directions
Roast Tomatoes
Heat the oven to 450°F (232°C).
Cherry or grape tomatoes can be left whole. For larger tomatoes, core and cut them into halves, or if they are large, cut them into quarters.
Spread the tomatoes, onion, and garlic cloves onto a baking sheet (see notes for pan suggestions). Pour over the olive oil, and then season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper. Toss well.
Roast the tomatoes until they soften, burst, and release some of their juices, 20 to 30 minutes. Some tomatoes will be caramelized and brown in spots.
Make Soup
Transfer the roasted tomatoes, onion, garlic cloves, and all the pan juices to a large soup pot or Dutch oven. Place the pot over medium-high heat.
Stir in the broth, butter, and a pinch of red pepper flakes (if using), and then bring to a simmer. Reduce to a low simmer, and cook until the liquid has reduced by one-third, about 30 minutes.
Turn off the heat, add the basil leaves, and then blend the soup until smooth. An immersion blender is the easiest, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.
Taste the soup, and then add salt and pepper until the flavor pops — it should make you smile. Finally, stir in the cream and serve.
Adam and Joanne's Tips
- Milk as a Substitute: While you can use milk instead of cream, be aware that tomato soup can be acidic and might cause curdling. To prevent this, stir in 1/2 teaspoon of baking soda to neutralize the acidity before adding the milk.
- My soup is too acidic: If your soup is too tart, try adding 1/4 to 1/2 teaspoon of baking soda to balance the flavors. Cream also helps with this.
- Vegan Tomato Soup: Our recipe is easily adaptable! Substitute vegan butter for regular butter and use cashew cream (here’s our recipe) or full-fat coconut milk instead of cream. Coconut milk adds a slightly nutty flavor but works well.
- Roasting Pan Tip: Tomatoes are acidic, so avoid aluminum pans. For best results, opt for anodized aluminum, ceramic-coated, or glass baking dishes.
- Nutrition facts are estimates.