Oven-Roasted Tomato Soup
I love tomato soup, but once you’ve tried Oven-Roasted Tomato Soup, you won’t want it any other way. By roasting the vegetables first, you bring out a rich, robust taste that makes every spoonful satisfying. Here’s how to make this super-easy and really delish soup!
This soup is not only simple but also highlights the best of summer and fall tomatoes. Roasting enhances the natural sweetness of the tomatoes and shallots, creating a smooth, comforting blend. Plus, the garlic adds a savory depth, making this dish perfect for cozy nights or a quick meal when you want something nourishing and delicious.
Ingredients
- Fresh tomatoes – Roma or plum tomatoes work best.
- Shallots – Peeled and halved.
- Garlic cloves – Peeled.
- Extra virgin olive oil (EVOO)
- Salt and pepper
- Vegetable broth – Homemade is ideal, or use a quality store-bought option.
- Heavy cream
Choosing Tomatoes for Soup
Plum or roma tomatoes are perfect for soup as they contain fewer seeds and less water, which results in a richer, concentrated flavor. Heirloom varieties can add a special note to the soup as well, enhancing the overall taste.
How To Make Oven-Roasted Tomato Soup
- Preheat the oven to 450°F.
- Prepare the tomatoes by washing, halving, and squeezing out any excess seeds.
- Peel and halve the shallots and garlic cloves, then toss the tomatoes, shallots, and garlic in olive oil, adding salt and pepper generously.
- Roast the vegetables on a rimmed baking sheet for 20-30 minutes or until the shallots are golden around the edges and the tomatoes are soft.
- Place the roasted tomatoes, shallots, and garlic in a large soup pot. Add the vegetable broth and bring to a boil. Simmer for about 10 minutes with the lid on.
- Carefully transfer the soup to a blender in batches and puree until smooth (cover the lid with a towel to prevent splashes).
- Pour the pureed soup back into the pot, stir in the cream, heat gently, and adjust the seasoning to taste before serving.
Step-By-Step Process
Chef Jenn’s Tips
- Add a sprig of rosemary or thyme to the roasting pan when you cook the mushrooms and add a pop more flavor.
- If the soup is too thick, thin it with a bit more broth after blending.
- For a hint of spice, add a dash of red pepper flakes before serving.
- Substitute half-and-half for heavy cream to reduce calories, though it may slightly alter the creaminess.
Make It a Meal
Enjoy this soup alongside a classic grilled cheese sandwich or any hearty sandwich of your choice. For a lighter option, serve it with a fresh green salad drizzled with balsamic vinaigrette, and don’t forget some crusty bread for soaking up every last drop!
Storage
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. It also freezes well; just leave a bit of room at the top of the container for expansion. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.
Easy Oven-Roasted Tomato Soup
Equipment
- blender or immersion blender
Ingredients
- 3 pounds tomatoes Roma or plum tomatoes
- 2 shallots peeled and cut in half
- 4 cloves garlic peeled and left whole
- 2 tablespoons olive oil
- a pinch of salt and freshly ground black pepper
- 1 cup vegetable broth or chicken broth
- ¼ cup heavy whipping cream
Instructions
- Preheat the oven to 450°F.
- Prepare the tomatoes by washing, halving, and squeezing out any excess seeds.
- Peel and halve the shallots and garlic cloves, then toss the tomatoes, shallots, and garlic in olive oil, adding salt and pepper generously.
- Roast the vegetables on a rimmed baking sheet for 20-30 minutes or until the shallots are golden around the edges and the tomatoes are soft.
- Place the roasted tomatoes, shallots, and garlic in a large soup pot. Add the vegetable broth and bring to a boil. Simmer for about 10 minutes with the lid on.
- Carefully transfer the soup to a blender in batches and puree until smooth (cover the lid with a towel to prevent splashes). You can also use an immersion blender.
- Pour the pureed soup back into the pot, stir in the cream, heat gently, and adjust the seasoning to taste before serving.
Notes
Chef Jenn’s Tips
- Add a sprig of rosemary or thyme to the roasting tray for added depth.
- If the soup is too thick, thin it with a bit more broth after blending.
- For a hint of spice, add a dash of red pepper flakes before serving.
- Substitute half-and-half for heavy cream to reduce calories, though it may slightly alter the creaminess.
