Roasted Tomato Soup Made From Fresh Tomatoes
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How To Make Roasted Tomato Soup
Fresh roasted tomato soup has a depth of flavor you simply cannot get from a can. Roasting the tomatoes, garlic and onions brings out a natural sweetness that makes this soup rich, cozy and perfect for any season. It does take a little time, but the hands‑on work is simple and the results are worth it.
Ingredients:
- Ripe Roma tomatoes, halved
- Garlic cloves
- Sprigs of thyme
- Olive oil
- Frozen pearl onions
- Basil
- Salt & pepper (to taste)
- Half and half
- Chicken stock
How to Roast Tomatoes for Soup
- Preheat the oven to 400F.
- Line a baking sheet with foil (optional, just easier clean up).
- Add the garlic and thyme, and drizzle olive oil.
- Add the pearl onions and tomato halves. Use the tomato halves to cover the garlic (keeps the garlic from burning).
- Drizzle olive oil over everything and add salt and pepper.
- Place into the oven and bake for 40 minutes. The onions should be starting to turn brown.
Blend and Build the Soup
- Spoon the roasted mixture into a blender and puree until smooth.
- If you prefer a smoother soup, strain through a mesh strainer to remove garlic skins and thyme stems.
- Pour the blended mixture into a large pot.
- Add the half and half and chicken stock.
- Mix well and strain again if you didn’t strain earlier.
- Heat on low and add basil, plus more salt and pepper to taste.
- Let the soup simmer for 20 minutes to reduce and deepen the flavor.
- Serve warm and enjoy.
Soup Tips
- Roma tomatoes must be ripe for the best flavor.
- Straining the soup removes garlic skins and thyme stems.
- Adding a little more liquid before straining makes the process easier.
- Covering the garlic with tomato halves keeps the garlic from burning.
- Too many onions will shift the flavor toward onion soup.
Frequently Asked Questions
Can I use other tomato varieties
Roma tomatoes work best because they roast well and have lower water content. You can use vine‑ripe tomatoes, but the soup may be thinner.
Can I freeze roasted tomato soup
Yes. Freeze without the half and half for best texture. Add it when reheating.
Can I make this dairy‑free
Swap the half and half for coconut milk or leave it out entirely.
Can I make it thicker
Simmer longer or add a few roasted carrots for natural thickness.
Roasted Tomato Soup Made From Fresh Tomatoes
A rich and flavorful roasted tomato soup made with fresh Roma tomatoes, garlic and thyme. Everything is roasted to bring out natural sweetness, then blended smooth and simmered with stock and half and half for a cozy homemade soup your family will love.
Ingredients
- 10 ripe Roma tomatoes halved
- 10 garlic cloves
- 2 sprigs of thyme
- olive oil
- 1 cup frozen pearl onions
- 1 teaspoon basil
- salt & pepper to taste
- ½ cup half and half
- 1 cup chicken stock
Instructions
Prepare and Roast
- Preheat the oven to 400℉.
- Line a baking sheet with foil for easier cleanup.
- Add garlic cloves and thyme to the sheet, then drizzle with olive oil.
- Add the pearl onions and tomato halves. Use the tomatoes to cover the garlic so the garlic doesn’t burn.
- Drizzle olive oil over everything and season with salt and pepper.
- Roast for 40 minutes. The onions should be starting to brown.
- Remove from the oven and let everything cool slightly.
Blend and Build Soup
- Spoon the roasted mixture into a blender and puree until smooth.
- If you prefer a smoother soup, strain through a mesh strainer to remove garlic skins and thyme stems.
- Pour the blended mixture into a large pot.
- Add the half and half and chicken stock.
- Mix well and strain again if you didn’t strain earlier.
- Heat on low and add basil, plus more salt and pepper to taste.
- Let the soup simmer for 20 minutes to reduce and deepen the flavor.
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