Easy Roasted Tomato Soup with Fresh Tomatoes
My roasted tomato soup recipe is a fresh, flavorful take on the classic, made with roasted tomatoes, garlic, basil, and onions for a rich depth of flavor. This homemade tomato basil soup is the perfect way to use fresh tomatoes, delivering a comforting and delicious bowl that’s far better than anything from a can.
Servings: 4 servings
Calories: 123kcal
Equipment
- 1 sheet pan
- 1 blender
Ingredients
- 2-3 Tablespoons extra-virgin olive oil
- 3 lbs plum tomatoes ends cut up and sliced into quarters
- 1 small onion thinly sliced (I used sweet, but use yellow or Vidalia)
- 1-2 large garlic cloves peeled and left whole
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- fresh basil leaves or fresh thyme
Instructions
- Preheat oven to 400F and line a large baking sheet or casserole with a sheet of foil paper or parchment paper.
Roast the vegetables:
- On a large sheet pan, arrange the tomatoes, sliced onions, and whole garlic cloves. If you're using fresh thyme, add a few sprigs to the pan. Drizzle everything generously with olive oil, sprinkle with sea salt, and a few grinds of black pepper. Toss everything together to ensure an even coat, then spread it out in a single layer. Roast for 30-35 minutes until the tomatoes are soft and nicely caramelized.
Blend to perfection:
- When they are roasted, carefully transfer the tomatoes, onions, and garlic (including all the flavorful juices from the pan) to a blender. Pulse a few times until the soup is smooth and creamy. I left mine a little thicker. Taste and adjust the salt if needed, seasoning to your preference.
Serve:
- If the soup isn't hot enough, heat in a saucepan. Spoon soup into a bowl. If you are using basil, you could add some chopped fresh basil to serve with some crunchy croutons. Enjoy!
Notes
- Tomatoes: I used plum tomatoes, but you could use Heirloom, Campari or even cherry tomatoes.
- Onions: I like to use Sweet onion, but use whatever onions you have.
- Garlic: I used 2 cloves garlic, you could add less or even a couple more cloves, to your taste.
- Herbs: I like to roast tomatoes with fresh thyme, but use fresh basil if you have some on hand. Do not roast the tomatoes with the basil. Add in after it's roasted.
- Toppings: Crunchy croutons are perfect with this soup. You could grate on some Parmigiano Reggiano, or serve with some crusty bread.
Nutrition
Calories: 123kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 599mg | Potassium: 806mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2834IU | Vitamin C: 47mg | Calcium: 34mg | Iron: 1mg