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aerial shot of roasted tomato soup served in a pan.
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Roasted Tomato Soup Recipe

The difference between a regular and a roasted tomato soup is night and day. Roasting tomatoes transforms the classic soup into a culinary masterpiece.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: American
Servings: 4 adults
Calories: 137kcal
Author: Hina Gujral

Equipment

  • Oven
  • Dutch Oven
  • Blender

Ingredients

  • 500 gram tomatoes
  • 1 large onion, peeled and halved
  • 1 small garlic pod, cut into half
  • 1 small red bell pepper, seeded and diced
  • 2 sprigs thyme
  • 2 tablespoon light olive oil
  • 2 Cup vegetable stock (get recipe)
  • ⅓ teaspoon salt or to taste
  • 2 tablespoon heavy cream (optional)
  • handful of basil, chopped
  • crushed black pepper to taste

Instructions

  • Grease a cast iron grill pan with olive oil. Heat it on a stovetop. Halve your tomatoes, onion, garlic (with skin), and pepper.
  • Arrange the tomatoes, onion, and whole garlic cloves (keep the peel on!) on a grill pan. Drizzle olive, sprinkle with salt, pepper, and thyme sprigs.
  • Grill the vegetables from both sides till the charred marks appear. Keep turning them at regular intervals for even roasting.
  • Once roasted, the tomatoes should be soft, slightly shriveled, and caramelized around the edges. The garlic cloves will be tender and mushy inside their skins. Remove the skin of tomatoes and garlic.
  • Transfer the vegetables to the blender (be careful—hot liquids expand!). Add vegetable stock. Secure the lid. Blend until silky smooth.
  • Transfer the tomato soup to a pot.Stir in the heavy cream (if using), chopped basl, and taste. Adjust the salt, pepper, and sugar as needed. Simmer the soup for 10 minutes to let the flavours meld.
  • Roasted Tomato Soup is ready to serve.

Video

Notes

  • Vegetables for the soup can be roasted in an oven, air fryer, grill pan, or a Dutch Oven. The idea is to get charred, smokey vegetables with juices for the soup. 
  • Before blending discard the skin of tomatoes, garlic, and the fresh herbs for a silky, smooth soup. 
  • Use a teaspoon of sugar while blending if your tomatoes taste a little flat or acidic.

Nutrition

Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 675mg | Potassium: 403mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2006IU | Vitamin C: 45mg | Calcium: 31mg | Iron: 1mg