There’s something timeless and universally comforting about a warm bowl of tomato soup. Whether it’s served alongside a gooey grilled cheese or enjoyed on its own, tomato soup is the kind of meal that feels like a cozy hug from the inside out.
This version uses oven-roasted tomatoes and garlic for a deeper, more concentrated flavor. It’s smooth, simple, and incredibly satisfying.
Roasting intensifies the sweetness of the tomatoes and adds a hint of smokiness, while roasted garlic brings a mellow richness. Once blended with a touch of cream or coconut milk, this soup becomes luxuriously velvety.
Ingredients
- 2 pounds ripe tomatoes (Roma or plum tomatoes work best), halved
- 1 medium onion, quartered
- 6 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 cup vegetable broth (or water)
- 1/2 cup full-fat coconut milk or heavy cream
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil leaves for garnish (optional)
Step-by-Step Instructions
1. Roast the Tomatoes and Garlic
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Arrange the halved tomatoes, quartered onion, and unpeeled garlic cloves on the sheet. Drizzle with olive oil and sprinkle with salt, pepper, oregano, and red pepper flakes.
Roast for about 35–40 minutes, until the tomatoes are softened and slightly charred at the edges. The garlic should be tender and golden inside.
2. Squeeze and Prep
Once the roasted ingredients are cool enough to handle, squeeze the garlic cloves from their skins and discard the peels. They should slide out easily. Scrape everything from the baking sheet — juices included — into a large pot.
3. Simmer With Tomato Paste and Broth
Add the tomato paste and vegetable broth to the pot. Bring to a simmer over medium heat and let everything bubble gently for about 10 minutes to let the flavors blend. Stir occasionally.
4. Blend Until Smooth
Remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the mixture in batches to a blender and blend until creamy.
5. Stir in Cream and Adjust
Return the blended soup to the pot if needed and stir in the coconut milk or heavy cream. Taste and adjust seasoning. If the soup is too tangy, stir in a teaspoon of sugar to balance the acidity. Let it heat through on low for another few minutes.
6. Serve and Garnish
Ladle the soup into bowls and garnish with fresh basil, a drizzle of cream, or toasted croutons. It’s excellent with a warm piece of crusty bread or a grilled cheese sandwich.
Why This Recipe Works
Roasting the tomatoes and garlic first adds a depth of flavor that you just don’t get with raw or canned tomatoes alone. The natural sugars caramelize, enhancing their sweetness and balancing the acidity. Garlic, once roasted, becomes sweet and nutty, adding body and richness to the soup.
Blending everything until smooth creates that classic, creamy tomato soup texture, while the added coconut milk or cream gives it body without overpowering the tomato flavor.
Tips and Variations
- Make it vegan: Use olive oil and coconut milk.
- Add herbs: Stir in fresh thyme or rosemary during roasting for an herby twist.
- Spice it up: Add more red pepper flakes or a dash of cayenne.
- Use cherry tomatoes: If that’s what you have, they roast beautifully and add a slightly sweeter taste.
- Make it chunky: Blend only half of the soup if you prefer texture.
Storage and Freezing
This soup keeps well. Store it in an airtight container in the fridge for up to 5 days. It also freezes well for up to 3 months. Allow it to cool completely before freezing, and thaw overnight in the fridge before reheating on the stove.
Final Thoughts
Roasted tomato soup is a step up from the traditional version, delivering bold flavor and creamy comfort in every spoonful. It’s the kind of dish that feels both rustic and refined — perfect for cozy weeknights or elegant starters.
Once you’ve made tomato soup this way, it’s hard to go back. Give it a try and see why roasting makes all the difference.
