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Roasted tomato soup from fresh tomatoes is the best way to enjoy this family favorite
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Roasted Tomato Soup

Experience the intense, concentrated flavor of garden-fresh tomatoes in this wholesome, velvety soup. By slow-roasting vine-ripened tomatoes with garlic and aromatic herbs, we caramelize their natural sugars to create a deep, complex base. This Mediterranean-inspired dish is light, nutritious, and perfectly suited for pairing with crusty bread for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 4 lbs fresh Roma or vine-ripened tomatoes, halved
  • 6 cloves garlic, peeled
  • 1 large onion, quartered
  • 1/4 cup extra virgin olive oil
  • 2 cups low-sodium vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1 tsp dried oregano
  • Sea salt and freshly ground black pepper to taste

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Arrange halved tomatoes, onion quarters, and garlic cloves on a large baking sheet.
  3. Drizzle vegetables with olive oil and season generously with salt and pepper.
  4. Roast for 45 minutes until tomatoes are wrinkled and slightly charred.
  5. Transfer the roasted vegetables and all pan juices into a large stockpot or dutch oven.
  6. Add the vegetable broth and fresh basil to the pot.
  7. Simmer the mixture for 10 minutes.
  8. Use a high-speed blender to purée the soup until smooth and velvety.

Notes

Ensure you blend in batches if using a standard blender to avoid pressure buildup. For an extra smooth texture, pass the soup through a fine-mesh sieve after blending. Store in an airtight container in the refrigerator for up to 4 days.