![- 2 pounds of ripe tomatoes, halved - 1 large red bell pepper, diced - 1 medium onion, sliced into thin rounds - 4 cloves of garlic, left unpeeled - 3 tablespoons of extra virgin olive oil - Sea salt and freshly ground black pepper, to taste - 1 teaspoon of granulated sugar - 3 cups of vegetable broth (homemade or store-bought) - 1/4 cup of fresh basil leaves, finely chopped - 1/2 cup of heavy cream (optional) Gathering fresh ingredients is key to a great soup. The ripe tomatoes bring sweetness, while the bell pepper adds depth. The onion gives a nice base flavor, and the garlic adds a rich taste. I like to use unpeeled garlic. Roasting it transforms the flavor into something smooth and sweet. Extra virgin olive oil is a must for richness. Don’t forget the seasoning! Sea salt and freshly ground black pepper enhance all the flavors. The teaspoon of sugar balances the acidity of the tomatoes. Vegetable broth provides a warm backdrop to the soup. Fresh basil gives it a bright finish. If you want creaminess, add heavy cream for a velvety texture. For the full recipe of this roasted tomato soup, you can check out the [Full Recipe]. Enjoy the process of cooking, and don’t hesitate to adapt based on what you love! - Preheat your oven to 400°F (200°C). - Arrange vegetables on a baking sheet. Start your soup by preheating the oven. This step is key for great flavor. While it heats, grab your baking sheet. Lay out the halved tomatoes, diced bell pepper, sliced onion, and unpeeled garlic. Make sure they spread out evenly. This helps them cook well. - Drizzle olive oil and season before roasting. - Roast for 30 to 35 minutes and check for caramelization. Next, drizzle olive oil over your veggies. A good coating helps them roast perfectly. Sprinkle sea salt, fresh black pepper, and a teaspoon of sugar on top. The sugar brings out the sweetness in the tomatoes. Once seasoned, pop the baking sheet into the oven. Roast for 30 to 35 minutes. Look for a nice caramelization on the edges. This adds depth to your soup. - Squeeze garlic into the pot and combine roasted ingredients. - Simmer, blend, and add basil and cream as desired. When the vegetables are ready, take them out of the oven. Let the garlic cool a bit. Squeeze the soft garlic into a large pot. Add the roasted tomatoes, bell pepper, and onion to the pot. Pour in three cups of vegetable broth. Bring this mixture to a gentle simmer for about 10 minutes. Now, blend the soup until smooth. Use an immersion blender or a regular blender in batches. Just remember to let the steam escape. After blending, stir in finely chopped basil. If you want a creamier soup, mix in half a cup of heavy cream. Heat until warm, and your comforting roasted tomato soup is ready. For the full recipe, follow the steps above for a delicious meal. To boost the flavor of your roasted tomato soup, consider these simple tips: - Add a pinch of smoked paprika for warmth. - Fresh herbs like thyme or oregano can uplift the taste. - For a savory depth, roast garlic cloves with your veggies. - Roasted garlic brings a sweet, rich flavor that blends well. When blending hot soup, safety is key. Here are my best tips: - Use an immersion blender to blend right in the pot. - If using a standard blender, let the soup cool a bit. - Remove the center cap of the blender lid to let steam escape. - Blend in small batches to avoid spills and burns. Serving your soup well can make it even more inviting. Here are some ideas: - Drizzle a bit of olive oil on top before serving. - Add a sprig of fresh basil for a pop of color. - Pair your soup with crusty bread or crispy crackers. - For a fun twist, serve in mugs for a cozy touch. For the full recipe, click [Full Recipe]. {{image_4}} You can easily make this soup vegan. Just swap the heavy cream for coconut milk or cashew cream. Both options add creaminess without dairy. For broth, use a vegetable-based one to fit vegan needs. This keeps all the great flavors while being kind to the planet. Want to make your soup heartier? Consider adding lentils or beans. They blend well and boost nutrition. You can also add cooked chicken or sausage for a meatier version. This gives the soup a nice depth and fills you up. Spices can change the whole taste of your soup. Try smoked paprika for a warm flavor or cumin for earthiness. If you like heat, add chili flakes or diced peppers. These can give your soup an extra kick that wakes up your taste buds. For more detailed instructions, check the Full Recipe. To store leftover roasted tomato soup, let it cool first. Place it in a container with a tight lid. Glass jars or plastic containers work well. Make sure to fill the container to the top to reduce air exposure. This keeps the soup fresh longer. Store it in the fridge for up to five days. To freeze roasted tomato soup, cool it completely after cooking. Pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove over low heat. Stir often for even warming. In the fridge, your soup lasts about five days. In the freezer, it holds well for three months. Check for signs of spoilage, like off smells or mold. If you see any, do not consume it. Always trust your senses when it comes to food safety. Enjoy the flavors of this comforting soup with confidence! For the full recipe, check out the details above. Yes, you can use canned tomatoes. However, fresh tomatoes give a bright flavor. Canned tomatoes often taste sweeter and have a softer texture. If you use canned tomatoes, opt for whole or diced varieties. Look for high-quality options to get the best flavor. To add spice, try these ideas: - Add red pepper flakes while the soup simmers. - Stir in diced jalapeños for a fresh kick. - Use hot sauce to taste after blending. These options let you control the heat level without overpowering the soup. Yes, you can skip the heavy cream. For a creamy texture, try these alternatives: - Use coconut milk for a hint of sweetness. - Blend in silken tofu for protein and creaminess. - Add cashew cream for a rich, nutty flavor. These substitutes keep the soup tasty and balanced. Roasted tomato soup pairs well with many sides: - Grilled cheese sandwiches add a classic touch. - Crusty bread or baguette is great for dipping. - A fresh salad offers a nice contrast. These options enhance the meal and make it more filling. For the complete recipe, check the Full Recipe section. Roasted tomato soup is a simple and tasty dish you can make at home. We covered the ingredients, from fresh tomatoes to spices. I shared step-by-step instructions, tips for great flavor, and variations to suit all diets. Whether you want it vegan or hearty with protein, there’s a way for everyone. Don’t forget about storage and serving ideas to keep your soup fresh. Enjoy this comforting meal, and feel free to adapt it to your taste!](https://eataroundit.com/wp-content/uploads/2025/07/8fb40272-4686-4c40-a502-bfb1aa0693f1-768x768.webp)
Warm up on a chilly day with my Roasted Tomato Soup! It’s rich, comforting, and packed with flavor. You only need a few simple ingredients to create this tasty dish. This soup is perfect for lunch or dinner and pairs wonderfully with crusty bread. Get ready to learn my easy step-by-step recipe that will warm your heart and satisfy your taste buds! Let’s dive into the details!
Ingredients
Detailed Ingredient List
– 2 pounds of ripe tomatoes, halved
– 1 large red bell pepper, diced
– 1 medium onion, sliced into thin rounds
– 4 cloves of garlic, left unpeeled
– 3 tablespoons of extra virgin olive oil
– Sea salt and freshly ground black pepper, to taste
– 1 teaspoon of granulated sugar
– 3 cups of vegetable broth (homemade or store-bought)
– 1/4 cup of fresh basil leaves, finely chopped
– 1/2 cup of heavy cream (optional)
Gathering fresh ingredients is key to a great soup. The ripe tomatoes bring sweetness, while the bell pepper adds depth. The onion gives a nice base flavor, and the garlic adds a rich taste. I like to use unpeeled garlic. Roasting it transforms the flavor into something smooth and sweet. Extra virgin olive oil is a must for richness.
Don’t forget the seasoning! Sea salt and freshly ground black pepper enhance all the flavors. The teaspoon of sugar balances the acidity of the tomatoes. Vegetable broth provides a warm backdrop to the soup. Fresh basil gives it a bright finish. If you want creaminess, add heavy cream for a velvety texture.Enjoy the process of cooking, and don’t hesitate to adapt based on what you love!
Step-by-Step Instructions
Preparation before Cooking
– Preheat your oven to 400°F (200°C).
– Arrange vegetables on a baking sheet.
Start your soup by preheating the oven. This step is key for great flavor. While it heats, grab your baking sheet. Lay out the halved tomatoes, diced bell pepper, sliced onion, and unpeeled garlic. Make sure they spread out evenly. This helps them cook well.
Roasting the Vegetables
– Drizzle olive oil and season before roasting.
– Roast for 30 to 35 minutes and check for caramelization.
Next, drizzle olive oil over your veggies. A good coating helps them roast perfectly. Sprinkle sea salt, fresh black pepper, and a teaspoon of sugar on top. The sugar brings out the sweetness in the tomatoes. Once seasoned, pop the baking sheet into the oven. Roast for 30 to 35 minutes. Look for a nice caramelization on the edges. This adds depth to your soup.
Blending and Final Touches
– Squeeze garlic into the pot and combine roasted ingredients.
– Simmer, blend, and add basil and cream as desired.
When the vegetables are ready, take them out of the oven. Let the garlic cool a bit. Squeeze the soft garlic into a large pot. Add the roasted tomatoes, bell pepper, and onion to the pot. Pour in three cups of vegetable broth. Bring this mixture to a gentle simmer for about 10 minutes.
Now, blend the soup until smooth. Use an immersion blender or a regular blender in batches. Just remember to let the steam escape. After blending, stir in finely chopped basil. If you want a creamier soup, mix in half a cup of heavy cream. Heat until warm, and your comforting roasted tomato soup is ready.
Tips & Tricks
Enhancing Flavor
To boost the flavor of your roasted tomato soup, consider these simple tips:
– Add a pinch of smoked paprika for warmth.
– Fresh herbs like thyme or oregano can uplift the taste.
– For a savory depth, roast garlic cloves with your veggies.
– Roasted garlic brings a sweet, rich flavor that blends well.
Blender Techniques
When blending hot soup, safety is key. Here are my best tips:
– Use an immersion blender to blend right in the pot.
– If using a standard blender, let the soup cool a bit.
– Remove the center cap of the blender lid to let steam escape.
– Blend in small batches to avoid spills and burns.
Presentation Ideas
Serving your soup well can make it even more inviting. Here are some ideas:
– Drizzle a bit of olive oil on top before serving.
– Add a sprig of fresh basil for a pop of color.
– Pair your soup with crusty bread or crispy crackers.
– For a fun twist, serve in mugs for a cozy touch.
Variations
Vegan and Dairy-Free Options
You can easily make this soup vegan. Just swap the heavy cream for coconut milk or cashew cream. Both options add creaminess without dairy. For broth, use a vegetable-based one to fit vegan needs. This keeps all the great flavors while being kind to the planet.
Adding Protein
Want to make your soup heartier? Consider adding lentils or beans. They blend well and boost nutrition. You can also add cooked chicken or sausage for a meatier version. This gives the soup a nice depth and fills you up.
Flavor Profiles
Spices can change the whole taste of your soup. Try smoked paprika for a warm flavor or cumin for earthiness. If you like heat, add chili flakes or diced peppers. These can give your soup an extra kick that wakes up your taste buds.
Storage Info
Refrigeration Guidelines
To store leftover roasted tomato soup, let it cool first. Place it in a container with a tight lid. Glass jars or plastic containers work well. Make sure to fill the container to the top to reduce air exposure. This keeps the soup fresh longer. Store it in the fridge for up to five days.
Freezing Instructions
To freeze roasted tomato soup, cool it completely after cooking. Pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove over low heat. Stir often for even warming.
Shelf Life
In the fridge, your soup lasts about five days. In the freezer, it holds well for three months. Check for signs of spoilage, like off smells or mold. If you see any, do not consume it. Always trust your senses when it comes to food safety. Enjoy the flavors of this comforting soup with confidence!
FAQs
Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes. However, fresh tomatoes give a bright flavor. Canned tomatoes often taste sweeter and have a softer texture. If you use canned tomatoes, opt for whole or diced varieties. Look for high-quality options to get the best flavor.
How can I make the soup spicier?
To add spice, try these ideas:
– Add red pepper flakes while the soup simmers.
– Stir in diced jalapeños for a fresh kick.
– Use hot sauce to taste after blending.
These options let you control the heat level without overpowering the soup.
Can I omit the heavy cream?
Yes, you can skip the heavy cream. For a creamy texture, try these alternatives:
– Use coconut milk for a hint of sweetness.
– Blend in silken tofu for protein and creaminess.
– Add cashew cream for a rich, nutty flavor.
These substitutes keep the soup tasty and balanced.
What to serve with roasted tomato soup?
Roasted tomato soup pairs well with many sides:
– Grilled cheese sandwiches add a classic touch.
– Crusty bread or baguette is great for dipping.
– A fresh salad offers a nice contrast.
These options enhance the meal and make it more filling.
Roasted tomato soup is a simple and tasty dish you can make at home. We covered the ingredients, from fresh tomatoes to spices. I shared step-by-step instructions, tips for great flavor, and variations to suit all diets. Whether you want it vegan or hearty with protein, there’s a way for everyone. Don’t forget about storage and serving ideas to keep your soup fresh. Enjoy this comforting meal, and feel free to adapt it to your taste!
![- 2 pounds of ripe tomatoes, halved - 1 large red bell pepper, diced - 1 medium onion, sliced into thin rounds - 4 cloves of garlic, left unpeeled - 3 tablespoons of extra virgin olive oil - Sea salt and freshly ground black pepper, to taste - 1 teaspoon of granulated sugar - 3 cups of vegetable broth (homemade or store-bought) - 1/4 cup of fresh basil leaves, finely chopped - 1/2 cup of heavy cream (optional) Gathering fresh ingredients is key to a great soup. The ripe tomatoes bring sweetness, while the bell pepper adds depth. The onion gives a nice base flavor, and the garlic adds a rich taste. I like to use unpeeled garlic. Roasting it transforms the flavor into something smooth and sweet. Extra virgin olive oil is a must for richness. Don’t forget the seasoning! Sea salt and freshly ground black pepper enhance all the flavors. The teaspoon of sugar balances the acidity of the tomatoes. Vegetable broth provides a warm backdrop to the soup. Fresh basil gives it a bright finish. If you want creaminess, add heavy cream for a velvety texture. For the full recipe of this roasted tomato soup, you can check out the [Full Recipe]. Enjoy the process of cooking, and don’t hesitate to adapt based on what you love! - Preheat your oven to 400°F (200°C). - Arrange vegetables on a baking sheet. Start your soup by preheating the oven. This step is key for great flavor. While it heats, grab your baking sheet. Lay out the halved tomatoes, diced bell pepper, sliced onion, and unpeeled garlic. Make sure they spread out evenly. This helps them cook well. - Drizzle olive oil and season before roasting. - Roast for 30 to 35 minutes and check for caramelization. Next, drizzle olive oil over your veggies. A good coating helps them roast perfectly. Sprinkle sea salt, fresh black pepper, and a teaspoon of sugar on top. The sugar brings out the sweetness in the tomatoes. Once seasoned, pop the baking sheet into the oven. Roast for 30 to 35 minutes. Look for a nice caramelization on the edges. This adds depth to your soup. - Squeeze garlic into the pot and combine roasted ingredients. - Simmer, blend, and add basil and cream as desired. When the vegetables are ready, take them out of the oven. Let the garlic cool a bit. Squeeze the soft garlic into a large pot. Add the roasted tomatoes, bell pepper, and onion to the pot. Pour in three cups of vegetable broth. Bring this mixture to a gentle simmer for about 10 minutes. Now, blend the soup until smooth. Use an immersion blender or a regular blender in batches. Just remember to let the steam escape. After blending, stir in finely chopped basil. If you want a creamier soup, mix in half a cup of heavy cream. Heat until warm, and your comforting roasted tomato soup is ready. For the full recipe, follow the steps above for a delicious meal. To boost the flavor of your roasted tomato soup, consider these simple tips: - Add a pinch of smoked paprika for warmth. - Fresh herbs like thyme or oregano can uplift the taste. - For a savory depth, roast garlic cloves with your veggies. - Roasted garlic brings a sweet, rich flavor that blends well. When blending hot soup, safety is key. Here are my best tips: - Use an immersion blender to blend right in the pot. - If using a standard blender, let the soup cool a bit. - Remove the center cap of the blender lid to let steam escape. - Blend in small batches to avoid spills and burns. Serving your soup well can make it even more inviting. Here are some ideas: - Drizzle a bit of olive oil on top before serving. - Add a sprig of fresh basil for a pop of color. - Pair your soup with crusty bread or crispy crackers. - For a fun twist, serve in mugs for a cozy touch. For the full recipe, click [Full Recipe]. {{image_4}} You can easily make this soup vegan. Just swap the heavy cream for coconut milk or cashew cream. Both options add creaminess without dairy. For broth, use a vegetable-based one to fit vegan needs. This keeps all the great flavors while being kind to the planet. Want to make your soup heartier? Consider adding lentils or beans. They blend well and boost nutrition. You can also add cooked chicken or sausage for a meatier version. This gives the soup a nice depth and fills you up. Spices can change the whole taste of your soup. Try smoked paprika for a warm flavor or cumin for earthiness. If you like heat, add chili flakes or diced peppers. These can give your soup an extra kick that wakes up your taste buds. For more detailed instructions, check the Full Recipe. To store leftover roasted tomato soup, let it cool first. Place it in a container with a tight lid. Glass jars or plastic containers work well. Make sure to fill the container to the top to reduce air exposure. This keeps the soup fresh longer. Store it in the fridge for up to five days. To freeze roasted tomato soup, cool it completely after cooking. Pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove over low heat. Stir often for even warming. In the fridge, your soup lasts about five days. In the freezer, it holds well for three months. Check for signs of spoilage, like off smells or mold. If you see any, do not consume it. Always trust your senses when it comes to food safety. Enjoy the flavors of this comforting soup with confidence! For the full recipe, check out the details above. Yes, you can use canned tomatoes. However, fresh tomatoes give a bright flavor. Canned tomatoes often taste sweeter and have a softer texture. If you use canned tomatoes, opt for whole or diced varieties. Look for high-quality options to get the best flavor. To add spice, try these ideas: - Add red pepper flakes while the soup simmers. - Stir in diced jalapeños for a fresh kick. - Use hot sauce to taste after blending. These options let you control the heat level without overpowering the soup. Yes, you can skip the heavy cream. For a creamy texture, try these alternatives: - Use coconut milk for a hint of sweetness. - Blend in silken tofu for protein and creaminess. - Add cashew cream for a rich, nutty flavor. These substitutes keep the soup tasty and balanced. Roasted tomato soup pairs well with many sides: - Grilled cheese sandwiches add a classic touch. - Crusty bread or baguette is great for dipping. - A fresh salad offers a nice contrast. These options enhance the meal and make it more filling. For the complete recipe, check the Full Recipe section. Roasted tomato soup is a simple and tasty dish you can make at home. We covered the ingredients, from fresh tomatoes to spices. I shared step-by-step instructions, tips for great flavor, and variations to suit all diets. Whether you want it vegan or hearty with protein, there’s a way for everyone. Don’t forget about storage and serving ideas to keep your soup fresh. Enjoy this comforting meal, and feel free to adapt it to your taste!](https://eataroundit.com/wp-content/uploads/2025/07/8fb40272-4686-4c40-a502-bfb1aa0693f1-250x250.webp)
