About This Recipe
Once you try making this super simple roasted tomato soup, I have a feeling you will never again buy it from a can. The bright, fresh flavor of tomatoes is simply incomparable! And with such a short ingredient list, this is the perfect soup recipe for even the most novice home cook. Fresh tomatoes are sliced and roasted in the oven with some garlic and olive oil. The roasted garlic and tomatoes are then puréed with any accumulated juices, seasoned with a dash of salt and pepper, and voila! the soup is ready to serve. Roasting the tomatoes concentrates their natural sugars and lends a warm, earthy flavor you won’t get in my regular and classic Tomato Soup recipe. Since there are so few ingredients involved, this added step makes a huge impact! Perhaps the best part about the recipe is that you don’t even have to cook it on the stovetop. The only dishes you’ll dirty are a parchment lined sheet pan, your blender, and a cutting board. Even cleanup is a snap with this simple recipe. This roasted tomato soup can be served as a light lunch (perhaps with a simple side salad or piece of baguette), or as a healthy, easy weeknight dinner. I hope you love it as much as I do! This roasted tomato soup recipe is adapted from the Ehow website.
How to make Roasted Tomato Soup
Roast Tomatoes
- Preheat the oven to 180 °C/356 °F for 10 minutes. Thoroughly rinse 4 to 5 large tomatoes (530 to 550 grams), then slice the tomatoes and place them on a baking tray. Pro Tip: Line your sheet pan with parchment paper for a quick and painless cleanup. Add 6 to 7 medium garlic cloves (chopped) to in the tray. Note: If you do not prefer a garlicky flavor, feel free to skip the garlic or reduce the quantity used.
- Evenly drizzle 2 tablespoons of olive oil on the tomatoes.
- Roast in the preheated oven at 180 degrees °C/356 °F for 25 to 30 minutes, or until the tomatoes have shrunk in size and become golden.
Blend Roasted Tomatoes
- When the roasted tomatoes are cool enough to handle (but still pretty hot), add them in a blender along with the garlic, the juices and oil from the tray.
- Add some crushed black pepper (½ to 1 teaspoon, or to taste), salt as needed and sugar ( ¼ teaspoon, or according to taste) in the blender. Note: Adding sugar is used for balancing out the acidity of the tomatoes, so the amount you need depends on the sweetness of tomatoes. If the tomatoes are sweet, then you might not need to add any sugar.
- Add ¼ to ½ cup of very warm or slightly hot water, depending on whether you prefer a thicker or more medium consistency. NOTE: if the tomatoes are very juicy, then you might not need to add any warm water. 7. Blend to a smooth purée. Check the seasonings and add more black pepper, sugar or salt if required.
- Pour the soup in serving bowls, then garnish as desired with a sprinkle of some crushed black pepper or herbs like mint, basil or cilantro. Serve roasted tomato soup warm or chilled. If desired you can lightly heat the soup before serving. The recipe serves 2, but can also be increased proportionately to 4 or 6 servings.
Serving Suggestions
As far as I’m concerned, soups are perfectly acceptable as a standalone meal option. However, there are plenty of pairs that play nice with this roasted tomato soup:
Corn Sandwich or Grilled Cheese Sandwiches or quesadillasSimple side SaladsToasted Bread, a warmed baguette, Cheesy Breadsticks, or even yummy ParathaGarlic Bread
Optional Customizations
This delightfully cozy roasted tomato soup is perfect for serving any time of year. Serve it warm in fall and winter, or chilled in the warmer months. There are also plenty of ways you can make this your own. Here are a few ideas to get you started:
Garnish with fresh herbs like mint, parsley, cilantro, or basil.Add a bit of richness with some cream (or coconut cream, if you’re vegan).Add crunchy croutons or melty cheese as a topper, or use both to channel “tomato soup and grilled cheese” vibes.For more umami-ness, add in a handful of chopped button mushrooms to the tomatoes and roast them together.Make it spicy by roasting a chili or two alongside the tomatoes. (NOTE: The compound that makes chiles “hot” is primarily located in the seeds and stems. Feel free to adjust the heat of your soup by removing them if you prefer.)
If you come up with a delicious combination I should know about, let me know in the comments below! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. French Onion Soup Recipe Sweet Corn Soup Recipe Spinach Soup Recipe (Palak Soup) Clear Veg Soup (Healthy Clear Soup) This roasted tomato soup post from the blog archives first published in September 2012 has been republished and updated on 20 January 2022.
title: “Roasted Tomato Soup Just 5 Ingredients " ShowToc: true date: “2024-09-11” author: “Jenny Newby”
About This Recipe
Once you try making this super simple roasted tomato soup, I have a feeling you will never again buy it from a can. The bright, fresh flavor of tomatoes is simply incomparable! And with such a short ingredient list, this is the perfect soup recipe for even the most novice home cook. Fresh tomatoes are sliced and roasted in the oven with some garlic and olive oil. The roasted garlic and tomatoes are then puréed with any accumulated juices, seasoned with a dash of salt and pepper, and voila! the soup is ready to serve. Roasting the tomatoes concentrates their natural sugars and lends a warm, earthy flavor you won’t get in my regular and classic Tomato Soup recipe. Since there are so few ingredients involved, this added step makes a huge impact! Perhaps the best part about the recipe is that you don’t even have to cook it on the stovetop. The only dishes you’ll dirty are a parchment lined sheet pan, your blender, and a cutting board. Even cleanup is a snap with this simple recipe. This roasted tomato soup can be served as a light lunch (perhaps with a simple side salad or piece of baguette), or as a healthy, easy weeknight dinner. I hope you love it as much as I do! This roasted tomato soup recipe is adapted from the Ehow website.
How to make Roasted Tomato Soup
Roast Tomatoes
- Preheat the oven to 180 °C/356 °F for 10 minutes. Thoroughly rinse 4 to 5 large tomatoes (530 to 550 grams), then slice the tomatoes and place them on a baking tray. Pro Tip: Line your sheet pan with parchment paper for a quick and painless cleanup. Add 6 to 7 medium garlic cloves (chopped) to in the tray. Note: If you do not prefer a garlicky flavor, feel free to skip the garlic or reduce the quantity used.
- Evenly drizzle 2 tablespoons of olive oil on the tomatoes.
- Roast in the preheated oven at 180 degrees °C/356 °F for 25 to 30 minutes, or until the tomatoes have shrunk in size and become golden.
Blend Roasted Tomatoes
- When the roasted tomatoes are cool enough to handle (but still pretty hot), add them in a blender along with the garlic, the juices and oil from the tray.
- Add some crushed black pepper (½ to 1 teaspoon, or to taste), salt as needed and sugar ( ¼ teaspoon, or according to taste) in the blender. Note: Adding sugar is used for balancing out the acidity of the tomatoes, so the amount you need depends on the sweetness of tomatoes. If the tomatoes are sweet, then you might not need to add any sugar.
- Add ¼ to ½ cup of very warm or slightly hot water, depending on whether you prefer a thicker or more medium consistency. NOTE: if the tomatoes are very juicy, then you might not need to add any warm water. 7. Blend to a smooth purée. Check the seasonings and add more black pepper, sugar or salt if required.
- Pour the soup in serving bowls, then garnish as desired with a sprinkle of some crushed black pepper or herbs like mint, basil or cilantro. Serve roasted tomato soup warm or chilled. If desired you can lightly heat the soup before serving. The recipe serves 2, but can also be increased proportionately to 4 or 6 servings.
Serving Suggestions
As far as I’m concerned, soups are perfectly acceptable as a standalone meal option. However, there are plenty of pairs that play nice with this roasted tomato soup:
Corn Sandwich or Grilled Cheese Sandwiches or quesadillasSimple side SaladsToasted Bread, a warmed baguette, Cheesy Breadsticks, or even yummy ParathaGarlic Bread
Optional Customizations
This delightfully cozy roasted tomato soup is perfect for serving any time of year. Serve it warm in fall and winter, or chilled in the warmer months. There are also plenty of ways you can make this your own. Here are a few ideas to get you started:
Garnish with fresh herbs like mint, parsley, cilantro, or basil.Add a bit of richness with some cream (or coconut cream, if you’re vegan).Add crunchy croutons or melty cheese as a topper, or use both to channel “tomato soup and grilled cheese” vibes.For more umami-ness, add in a handful of chopped button mushrooms to the tomatoes and roast them together.Make it spicy by roasting a chili or two alongside the tomatoes. (NOTE: The compound that makes chiles “hot” is primarily located in the seeds and stems. Feel free to adjust the heat of your soup by removing them if you prefer.)
If you come up with a delicious combination I should know about, let me know in the comments below! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. French Onion Soup Recipe Sweet Corn Soup Recipe Spinach Soup Recipe (Palak Soup) Clear Veg Soup (Healthy Clear Soup) This roasted tomato soup post from the blog archives first published in September 2012 has been republished and updated on 20 January 2022.
