Roast up this warm, cozy and filling tomato soup and see for yourself why it’s always soup season in my home.
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There’s nothing better than a warm bowl of soup on a cozy, cold, cloudy day! Soups are one of my favorite dishes to create in the kitchen. They are so easy to make, full of flavor, they can be reheated when needed, and offer multiple ways to sneak in veggies and other nutritious ingredients making for a truly happy tummy! A classic, and possibly one of the best meals of all time, is a creamy, tomato soup with a buttery grilled cheese in hand to dip and dunk in. This recipe is vegan, gluten-free and oh-so-easy to whip up. Get your jumbo baking sheet, preheat your oven to 425 degrees and let’s dive in.
Is Roasted Tomato Soup Healthy?
Oh yes! This recipe features minimal and whole-food ingredients and is as fresh as it gets. Tomatoes, onions, garlic and olive oil are used to create the base. The fresh basil leaves and dried oregano create an aromatic flow and tie the flavors all together. This dish is also gluten-free, vegan and dairy-free. I love to blend in more veggies for added texture and nutrients. Spinach is a leafy green, nutrient-rich vegetable loaded with iron and calcium along with other minerals. I usually add an entire bag to turn this recipe into a superfood soup!
Is Canned okay?
This recipe is truly wonderful as is. Fresh, flavor-filled and smooth in texture. But, if you prefer a more creamy soup (like me most of the time) then I highly recommend you replace the vegetable broth with a can of coconut cream or coconut milk. Before blending together, add your can of coconut cream and just like that, you have a buttery-tasting, rich and decadent tomato soup without the guilt of butter and heavy cream. The only thing to note if you decide to go the coconut route; add a pinch more of your seasoning to wash out any trace of coconut flavor. You still want the rich herb blend to power through. And if you don’t have any fresh tomatoes on hand, feel free to use canned.
INGREDIENTS
- 2 pounds ripe tomatoes, halved
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- Optional garnish: fresh basil or croutons
INSTRUCTIONS
Roast
Prepare tomatoes; roast with aromatics.
Simmer
Combine roasted ingredients with broth and herbs; simmer.
Purée
Blend until smooth; season and serve.
Devour!
FAQs & Tips
This soup can be made a few days ahead of time, just chop, season and bake all your ingredients. Then blend them up and store in a large pot with a lid for up to 3 days in your refrigerator. When you are ready to serve, transfer your large pot to the stove and place on medium heat so it can slowly warm. What I love about soups made from scratch is you can control how large of a batch you whip up, resulting in tasty leftovers for days! Store leftovers in an airtight container and freeze for up to 1 month.
Allow your garlic, olive oil and spices to simmer then add a splash of white wine to the broth. If you don’t have a bottle of white open, no stress! But I almost always have an open bottle of wine in my kitchen ready to go for cooking or sipping. Or sippin while cookin!
If you enjoy making large batches of creamy soup, I recommend you pick up an immersion blender. It’s a hand-held blender used to mix, purée and emulsify and can do just about anything a regular blender can. Its best use is for puréed soups but don’t stop there. It’s great for fruity smoothies, custom aiolis, fresh pestos and more.
Serving Suggestions
Of course, grilled cheese slices for dipping would be ideal but in the case you want to keep it light, fresh garnishes and herbs always do. Top with crisp basil for a beautiful pop of green (it looks great against the red backdrop) and drizzle with olive oil and a pinch of sea salt. I am also a lover of freshly grated Parmesan cheese. A light sprinkle on top of a piping-hot bowl of soup adds a thin and rich layer of flavor that melts in your mouth with every bite.
Other real crowd-pleaser soups are the Coconut Curry Soup or the French Onion Soup. If you end up giving them a try, let us know what you think!
Roasted Tomato Soup
Ingredients
- 2 pounds ripe tomatoes halved
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 cups vegetable broth
- 1/4 cup fresh basil leaves chopped
- 1 teaspoon dried oregano
- Optional garnish: fresh basil or croutons
Instructions
-
Preheat oven to 425°F. Arrange tomatoes cut-side up on a baking sheet. Scatter onions and garlic over the tomatoes. Drizzle with olive oil and season with salt and pepper. Roast for 35-40 minutes until tomatoes are softened and slightly charred.
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Transfer the roasted tomatoes, onions, and garlic, along with any pan juices, into a large pot. Add vegetable broth, basil, and oregano. Bring to a simmer over medium heat and cook for 20 minutes.
-
Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer to a blender in batches and purée. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or croutons if desired.
Nutrition
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