Roasted Tomato Soup

A rich, flavorful tomato soup can be made easier than you think. In this recipe, the oven does the hard work, roasting tomatoes, onions, celery, and garlic, creating a luscious and creamy soup. Paired with a melty grilled cheese, it’s the prime cool-weather comfort meal.

Why I love this recipe.

Growing up, we would have Mom’s home-canned tomato soup all through the winter. When I say “we,” I mean Dad, Mom, and I. I think my sister was in her picky stage most of the time. Mom’s tomato soup was perfect, and we still make a batch or two at the end of summer, but there is something special about a freshly roasted soup. This recipe has a depth of flavor and can only be achieved by roasting the tomatoes, onions, and garlic. During the roasting time, the excess water is cooked off, and sugars begin to caramelize. Once blended, the flavor is condensed into a rich and thick soup. This has become my favorite soup. The prep is easy, and, most of the time is hands-off. A tomato soup to end all others, except maybe Mom’s.

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Everything you’ll need to make this recipe.

• Tomatoes are best when freshly picked during the season. This recipe works with any tomato, while plum tomatoes work best. Adjust the roasting time as needed for other varieties.
• Celery adds a hint of vegetal flavor without being overpowering.
• Onion deepens in flavor during the roasting while gaining a hint of sweetness. Yellow and white onions will both work in this recipe.
• Vegetable stock can be added to suit personal preference when it comes to the final consistency of the soup. Add more for a thinner soup, or leave it as the recipe states for a thicker, creamier soup.

Here’s how to make this recipe.

1. Prepare the vegetables. Remove the top and any bad pieces of the tomatoes, then slice in half. Place on a parchment-lined baking sheet. Chop the celery into smaller pieces, about 2 inches in length, and add to the baking sheet. Peel the onion and slice it into quarters. Place on the pan along with the tomatoes. Drizzle with olive oil and sprinkle with kosher salt and black pepper.

2. Bake the vegetables. Chop off the top of the garlic clove. Place onto a square sheet of tin foil and saturate with olive oil. Wrap the corners of the foil up and around the garlic and place on the baking sheet with the vegetables. Place into a 425°F oven for 40 to 55 minutes.

3. Blend the soup. After the vegetables have finished roasting, add the contents of the pan along with half of the vegetable stock to a canister blender. Squeeze the garlic out of its husk into the container. Blend until smooth, then transfer to a pot. Add additional vegetable stock to the desired consistency, then place on low heat to simmer. Once heated, take the soup off the heat and place in the butter, mixing it until melted. Serve warm and garnish with basil. If desired, serve with cubed grilled cheese croutons.

These pro tips will make this recipe a success.

• Use the correct tomatoes for this soup. Plum or Roma-type tomatoes are best for this recipe. They have a lower water content than most tomatoes, which means they roast better and create a more flavorful, less watery soup.
• If you don’t have a canister blender, a handheld immersion blender will work just as well. Just make sure to keep the blade off the bottom of whatever pot you are using to avoid any scratches.
• The thickness of the soup is up to you! You can add more or less vegetable stock to achieve the desired thickness. Start with the amount listed in the recipe, which will create a thicker soup, then add more if you prefer a thinner consistency.

You’ll love these other soup recipes.

• Slow cooker squash soup
• Beef and barley soup
• Roasted carrot soup
• Easy taco soup
• Ham and potato chowder
• Turkey quinoa chili
• Tomato tortellini soup
• Black bean soup
• Creamy curry lentil soup