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- 2 pounds ripe tomatoes - 1 medium onion - 4 cloves garlic - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly cracked pepper - 2 cups vegetable broth - 1 tablespoon balsamic vinegar - Fresh basil leaves, for garnish - Crème fraîche or yogurt, for serving (optional) Gathering the right ingredients makes cooking this soup easy and fun. Start with ripe tomatoes. They bring the best flavor to the soup. The onion adds sweetness, and garlic gives a nice kick. Olive oil helps to roast the veggies perfectly. Next, herbs and seasonings are key. Dried basil and oregano enhance the taste. Don’t forget salt and pepper. They make everything pop. For the broth, vegetable broth is my go-to. It adds depth without overpowering the tomatoes. Balsamic vinegar gives a subtle tang. Finally, fresh basil leaves add a burst of color and flavor on top. You can also add a dollop of crème fraîche or yogurt if you want a creamy touch. This combination of fresh and simple ingredients makes a delightful soup. If you want more details, check out the Full Recipe. - Preheat the oven to 400°F (200°C). - Arrange tomatoes, onion, and garlic on a baking sheet. To start, you need to set your oven to 400°F (200°C). This heat will help the vegetables roast perfectly. Next, take your ripe tomatoes, cut them in half, and place them on the baking sheet. Quarter the onion and add it along with the peeled garlic cloves. Make sure they are spread out for even cooking. - Drizzle with olive oil and season. - Roast for 30-35 minutes until caramelized. Now, drizzle two tablespoons of olive oil over the veggies. Season them with salt, pepper, dried basil, and oregano. Toss them gently to coat. Place the baking sheet in the oven and roast for about 30 to 35 minutes. You want the tomatoes to become sweet and slightly charred. This caramelization brings out their full flavor. - Cool and combine roasted vegetables in a pot. - Add vegetable broth and balsamic vinegar. - Blend until smooth using an immersion blender. After roasting, take the baking sheet out and let it cool for a few minutes. Then, carefully transfer all the veggies into a large pot. Pour in two cups of vegetable broth and a tablespoon of balsamic vinegar for a touch of sweetness. Use an immersion blender to blend everything until smooth. If you don’t have one, you can use a countertop blender. Just be careful and blend in batches. - Warm the blended soup on the stove. - Season to taste with salt and pepper. Next, place the blended soup on medium heat. Warm it for about 5 to 10 minutes. This step allows all the flavors to come together. Taste your soup and add more salt and pepper if you need. - Ladle soup into bowls and garnish. - Optionally, add crème fraîche or yogurt. Now it’s time to serve! Ladle the hot soup into bowls. You can garnish with fresh basil leaves for color. If you want a creamier finish, add a swirl of crème fraîche or yogurt on top. This soup will surely warm your heart. For the full recipe, check out the instructions above. To get the best caramelization, use ripe tomatoes. Their sweetness shines through when roasted. Cut them in half to expose more surface area. This helps them caramelize better. Cut your onion into large pieces. This way, it cooks evenly with the tomatoes. Keep the garlic whole, as it will become soft and sweet. I prefer using an immersion blender for ease. It lets you blend directly in the pot. If you use a countertop blender, do it in small batches. This avoids spills and mess. Blend until the soup is smooth, but not too thin. You want it to be creamy, not watery. For a lovely presentation, use rustic bowls. Drizzle a bit of olive oil on top for shine. Add some crispy croutons for texture. Serve with warm, crusty bread on the side. This makes your meal even more comforting. If you want, garnish with fresh basil leaves. A swirl of crème fraîche or yogurt adds creaminess too. For the full recipe, check out the Sunny Roasted Tomato Soup section. {{image_4}} You can easily change the taste of your roasted tomato soup. Add red pepper flakes for heat. A pinch of cumin also adds warmth. If you enjoy fresh herbs, try using basil or cilantro instead of dried. Fresh herbs brighten the soup and make it taste garden-fresh. Many people have different diets. This soup is naturally vegan and gluten-free. For a creamier option, use coconut milk or cashew cream. This way, you can cater to various dietary needs without losing flavor. Pairing your soup with the right bread is key. A crusty baguette or garlic bread works well. You can also add toppings for extra flavor. Try croutons, grated cheese, or fresh herbs. These additions make your soup even more enjoyable. For the full recipe, check out the Sunny Roasted Tomato Soup. To keep your soup fresh, let it cool first. Place the soup in a container. Choose a good airtight container. Glass or plastic containers work well. You can store it in the fridge for up to three days. Always label your container with the date. This helps you know when to eat it. To freeze easy roasted tomato soup, use freezer-safe containers. Fill them up, leaving some space at the top. This allows the soup to expand when frozen. You can keep it in the freezer for up to three months. When it’s time to eat, take it out of the freezer. Place it in the fridge overnight to thaw. If you need it fast, you can use the microwave. Reheat the soup on low heat, stirring often. Make sure it warms evenly. Enjoy your delicious soup again! Yes, you can use canned tomatoes. They save time and are easy to find. However, fresh tomatoes give a brighter flavor and better texture. Canned tomatoes often have added salt and preservatives. This can change the taste. If you use canned, choose whole or crushed tomatoes without added flavors for the best results. To add heat, try these tips: - Add a pinch of red pepper flakes when roasting. - Stir in a diced jalapeño with the roasted veggies. - Use spicy vegetable broth for more depth. - Top with a drizzle of hot sauce before serving. These steps will give your soup a nice kick. If you don't have vegetable broth, here are some great options: - Use chicken broth for more flavor. - Make your own broth from scraps of veggies. - Water with seasoning can work in a pinch. - Try mushroom broth for an earthy taste. Each option will change the flavor slightly, so choose what fits your taste best. This blog post covered how to make easy roasted tomato soup. We reviewed the key ingredients, detailed the steps for preparation, and shared tips for perfecting the dish. You also learned about variations and storage methods to keep your soup fresh. Now it’s time to make your own version. Enjoy the process and feel free to customize! This soup can warm your heart and delight your taste buds. Happy cooking!

Easy Roasted Tomato Soup

Warm up your day with this easy and delicious Sunny Roasted Tomato Soup recipe! Made with fresh tomatoes, aromatic garlic, and fragrant herbs, this comforting dish is perfect for any season. Discover how to roast vegetables to perfection and blend them into a silky soup that bursts with flavor. Click through for the full recipe and tips to elevate your meal. Your perfect cozy bowl of sunshine awaits!
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Ingredients
  

2 pounds ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, peeled

2 tablespoons olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly cracked pepper, to taste

2 cups vegetable broth

1 tablespoon balsamic vinegar

Fresh basil leaves, for garnish

Crème fraîche or yogurt, for serving (optional)

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the vegetables.

    Arrange the Vegetables: On a large baking sheet, place the halved tomatoes, quartered onion, and peeled garlic cloves. Drizzle the olive oil evenly over the vegetables and season with dried basil, oregano, salt, and freshly cracked pepper.

      Roast to Perfection: Place the baking sheet in the preheated oven and roast the vegetables for 30-35 minutes. You're looking for the tomatoes to become caramelized and slightly charred, which will enhance their natural sweetness.

        Cool and Combine: Once roasted, carefully remove the baking sheet from the oven and allow the vegetables to cool for a few minutes. After cooling slightly, transfer the roasted tomatoes, onions, and garlic into a large pot.

          Blend the Mixture: Pour in the vegetable broth and add the balsamic vinegar to the pot. Using an immersion blender, blend the mixture until it reaches a smooth consistency. If you don't have an immersion blender, you can carefully transfer the soup to a countertop blender, blending in batches if necessary.

            Heat and Season: Place the blended soup over medium heat on the stove and let it warm for about 5-10 minutes. This allows the flavors to meld beautifully. Taste and adjust the seasoning with additional salt and pepper if needed.

              Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil leaves. If you’d like, add a swirl of crème fraîche or yogurt on top for an added creamy touch.

                Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings

                  - Presentation Tips: Serve the soup in rustic bowls, drizzling a little extra olive oil on top for a glossy finish. For an appealing texture, sprinkle a few crispy croutons on the surface and complement the dish with a side of warm, crusty bread. Enjoy your delightful bowl of sunshine!