Oven Roasted Tomato Soup is a bowl of pure comfort that epitomizes the essence of home cooking. The combination of fresh tomatoes, roasted to perfection, mingles beautifully with fragrant onions, carrots, and garlic, creating a velvety soup that warms both body and soul. This recipe stands out not only for its exceptional flavor but also for its simplicity in preparation. With each spoonful, you’re enveloped in the rich, tangy goodness of tomatoes enhanced by lovely herb notes, easily besting any store-bought version.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Oven Roasted Tomato Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Oven Roasted Tomato Soup

On a chilly day or when comfort is a must, there’s nothing quite like a steaming bowl of tomato soup. My journey with this homemade oven-roasted tomato soup began when I was searching for a way to utilize my bountiful summer harvest. The technique of roasting the vegetables intensifies their flavors, making the soup more satisfying than I ever thought possible. Trust me — once you try this homemade version, you’ll never reach for the canned stuff again! I wholeheartedly invite you to indulge in this heartwarming dish.

Why You’ll Love This Recipe

Simple & Quick: Prepping and roasting takes just over an hour, making it easy for any home cook.
Irresistible Flavor: The roasting caramelizes the veggies, resulting in deep, sweet notes you’ll adore.
Eye-Catching Appeal: Its vibrant color and creamy texture are sure to impress your family and friends.
Flexible Serving: Enjoy it as a cozy dinner or a light lunch, perfect for pairing with grilled cheese!
Diet-Friendly Options: Easily adaptable for gluten-free or vegan diets by substituting the cream and cheese.

Ingredients You’ll Need

3½ pounds tomatoes, washed and halved: Fresh, ripe tomatoes are the stars here. Look for heirloom or vine-ripened for the best flavor. You can substitute with canned tomatoes if fresh ones aren’t available, but roasting won’t be applicable.
2 medium onions, roughly chopped (yellow or white): Onions add sweetness when roasted, enriching the soup’s flavor. Feel free to use red onions for a different taste.
2 large carrots, cut into 2″ pieces: Carrots bring a subtle sweetness and vibrant color. If you’re in a pinch, baby carrots can work too.
8 cloves garlic, minced: Garlic enhances the overall aromatics and flavor profile. Adjust more or less to match your preference.
3 tablespoons avocado oil: This oil has a high smoke point and a mild flavor, perfect for roasting. Olive oil is a great alternative if that’s what you have on hand.
1½ teaspoons salt: Essential for bringing out the flavors in each ingredient. Use Himalayan salt or sea salt for a gourmet touch.
2 teaspoons dried basil: Basil adds a fragrant herbaceous note. If you have fresh basil, chop up about ¼ cup and add it at the end for a burst of freshness.
1 teaspoon dried oregano: This complements the tomatoes beautifully with earthy flavors.
¼ teaspoon black pepper: Freshly cracked pepper elevates the dish; adjust according to taste.
¼ teaspoon crushed red pepper: A hint of heat brightens everything up. Omit this if you prefer your soup mild.
½ cup heavy cream: Cream creates a luscious texture, but you can swap in coconut cream for a dairy-free version.
¼ cup parmesan cheese, grated: Adds a depth of flavor when sprinkled on top before serving. Nutritional yeast serves as a good vegan alternative.

How to Make Oven Roasted Tomato Soup Recipe

Preheat the Oven: Set your oven to 400 degrees F for optimal roasting conditions.
Prepare the Vegetables: In a large bowl, combine the washed and halved tomatoes, roughly chopped onions, cut carrots, and minced garlic. Drizzle the 3 tablespoons of avocado oil over the veggies and toss until fully coated.
Season: Add in the 1½ teaspoons of salt, 2 teaspoons of dried basil, 1 teaspoon of dried oregano, ¼ teaspoon of black pepper, and ¼ teaspoon of crushed red pepper. Mix well to ensure even seasoning.
Roast: Spread the mixture evenly on a baking sheet and pop it into the preheated oven. Roast for 30-40 minutes, or until the onions are slightly golden and the tomatoes are blistered and fragrant.
Blend the Soup: Once roasted, transfer the veggies into a blender (don’t forget to include all the juicy goodness from the baking sheet!). Blend until smooth — this may need to be done in batches depending on your blender size.
Heat the Soup: Pour the blended mixture into a pot and heat it over medium until warm. Stir in the ½ cup of heavy cream until fully incorporated.
Serve: Remove from the heat and give it a taste; you might want to adjust seasonings here. Serve hot, garnished with a sprinkle of ¼ cup of grated parmesan cheese. Enjoy!

Storing & Reheating

Allow any leftover soup to cool completely before transferring it into an airtight container. You can store it at room temperature for up to 2 hours, but for longer storage, refrigeration is best. In the fridge, it will last up to 3 days. For longer-term storage, pour the soup into a freezer-safe container and freeze it for up to 3 months. When you’re ready to enjoy again, just thaw and reheat on the stove over low heat, stirring until warmed through. The soup texture may slightly change after freezing, so consider adding a splash of cream to refresh it!

Chef’s Helpful Tips

Watch the Roasting Time: Keep an eye on the vegetables during roasting. They should caramelize, but not burn; you want those lovely golden edges.
Fresh Ingredients Matter: The better quality your ingredients, the richer the soup will be. Try local farmer’s market tomatoes for the freshest flavor.
Adjust Creaminess: For a lighter soup, reduce the amount of cream or try subbing half-and-half. If you prefer a richer soup, go ahead and add more cream!
Add Fresh Herbs: For added freshness, toss in some chopped basil just before serving or even swirl in some pesto for a flavor boost.
Don’t Skip the Blending: For a truly smooth texture, blending is key; it creates that luscious velvety feel you crave in a great tomato soup.

Oven Roasted Tomato Soup is not just a recipe; it’s an experience that beckons you to relax and indulge. Think about trying variations too, mixing in roasted red pepper or other herbs to keep things interesting. Allow yourself to savor the moment, enjoy the aroma wafting through your kitchen, and serve this comforting soup warm alongside your favorite bread or salad. Your taste buds will thank you!

Recipe FAQs

Can I use canned tomatoes instead of fresh?

Absolutely! If fresh tomatoes aren’t available, you can use canned whole tomatoes. Just drain them slightly and skip roasting. Blend them directly with the other ingredients for a quicker version.

How can I make this soup vegan?

To convert this soup into a vegan version, use coconut cream instead of heavy cream and skip the parmesan cheese or replace it with nutritional yeast or a vegan parmesan substitute.

Can I freeze this soup?

Yes, this soup freezes beautifully! Let it cool completely before transferring it to a freezer-safe container. When you’re ready to eat it, thaw in the refrigerator overnight and reheat on the stovetop.

What can I serve with tomato soup?

This soup pairs wonderfully with grilled cheese sandwiches, crispy croutons, or a simple salad. Feel free to get creative with sides that complement the rich, tomato flavors!

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Oven Roasted Tomato Soup

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Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Soups
Method: Roasting and Blending
Cuisine: American

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Description

This Oven Roasted Tomato Soup is a delightful blend of juicy tomatoes, roasted garlic, and creamy goodness. It’s simple to prepare, making it an ideal choice for a healthy, comforting meal any day.

Ingredients

Scale

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

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Instructions

Preheat the oven to 400°F (200°C).
Combine the halved tomatoes, chopped onions, carrot pieces, and minced garlic in a large bowl. Drizzle with avocado oil and toss to coat.
Season the mixture with salt, dried basil, dried oregano, black pepper, and crushed red pepper, then mix again.
Spread the vegetable mixture on a baking sheet in an even layer.
Roast in the oven for 30 to 40 minutes, until the onions are slightly golden and the tomatoes are well roasted.
Transfer the roasted veggies and any juices from the baking sheet into a blender. Blend until smooth and then pour into a pot.
Heat the blended soup over medium heat until warm. Stir in the heavy cream, remove from heat, and serve topped with grated Parmesan cheese.

Notes

Feel free to use different herbs according to your taste preference.
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
This soup can be frozen for up to 3 months; just reheat before serving.