The Ultimate Guide to Homemade Roasted Tomato Soup
Roasted tomato soup is a classic comfort food, perfect for chilly evenings or a cozy lunch. Roasting the tomatoes intensifies their flavor, creating a rich, sweet, and slightly smoky soup that’s far superior to canned versions. This guide provides a detailed recipe, tips, and variations to help you create the ultimate homemade roasted tomato soup.
Why Roast Tomatoes for Soup?
Roasting tomatoes brings out their natural sweetness and creates a depth of flavor that you simply can’t achieve with raw or boiled tomatoes. The high heat caramelizes the sugars in the tomatoes, resulting in a richer, more complex flavor profile. The slight charring adds a smoky element that complements the acidity of the tomatoes perfectly. Roasting also softens the tomatoes, making them easier to blend into a smooth, creamy soup.
Ingredients You’ll Need
* **Tomatoes:** The star of the show! Roma tomatoes are a popular choice due to their meaty texture and low water content, but other varieties like beefsteak, heirloom, or even cherry tomatoes can be used. Using a mix of different tomatoes will add complexity to the flavor.
* **Onion:** Aromatic base for the soup. Yellow or white onions are good options.
* **Garlic:** Essential for adding depth and savory notes.
* **Olive Oil:** Used for roasting and sautéing. Choose a good quality extra virgin olive oil for the best flavor.
* **Vegetable Broth (or Chicken Broth):** Provides the liquid base for the soup. Vegetable broth keeps the recipe vegetarian/vegan.
* **Fresh Herbs:** Thyme, basil, oregano, or rosemary all work well. Fresh herbs add a bright, aromatic touch. Dried herbs can be used in a pinch, but fresh is preferred.
* **Salt and Pepper:** To season and enhance the flavors.
* **Sugar (Optional):** A pinch of sugar can help balance the acidity of the tomatoes, especially if they are not very ripe.
* **Heavy Cream (Optional):** For a richer, creamier soup. Coconut milk can be used for a vegan alternative.
* **Balsamic Vinegar (Optional):** A splash of balsamic vinegar at the end adds a touch of acidity and complexity.
* **Red Pepper Flakes (Optional):** For a touch of heat.
* **Bread (for serving):** Crusty bread, grilled cheese, or croutons are all great accompaniments.
Equipment You’ll Need
* **Large Baking Sheet:** For roasting the tomatoes and vegetables.
* **Parchment Paper (Optional):** To prevent sticking and make cleanup easier.
* **Large Pot or Dutch Oven:** For simmering the soup.
* **Immersion Blender (or Regular Blender):** To blend the soup to a smooth consistency. If using a regular blender, be very careful as hot liquids can create pressure.
* **Knife and Cutting Board:** For chopping the vegetables.
* **Measuring Cups and Spoons:** For accurate measuring.
Detailed Recipe: Roasted Tomato Soup
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 60 minutes
**Ingredients:**
* 2.5 pounds Roma tomatoes, halved or quartered depending on size
* 1 large yellow onion, roughly chopped
* 6 cloves garlic, minced
* 1/4 cup olive oil, divided
* 4 cups vegetable broth (or chicken broth)
* 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
* 1/4 cup chopped fresh basil, plus more for garnish
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1 teaspoon sugar (optional)
* 1/4 cup heavy cream (optional, or coconut milk for vegan)
* 1 tablespoon balsamic vinegar (optional)
* Pinch of red pepper flakes (optional)
* Crusty bread, for serving
**Instructions:**
**1. Prepare the Vegetables:**
* Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
* Wash and dry the tomatoes. Halve or quarter them depending on their size. If using larger tomatoes like beefsteak, cut them into wedges.
* Peel and roughly chop the onion.
* Mince the garlic cloves.
**2. Roast the Vegetables:**
* In a large bowl, combine the tomatoes, onion, and garlic.
* Drizzle with 3 tablespoons of olive oil and toss to coat evenly.
* Sprinkle with salt and pepper.
* Spread the vegetables in a single layer on the prepared baking sheet.
* Roast for 45-50 minutes, or until the tomatoes are softened and slightly caramelized. The edges should be slightly charred.
**3. Sauté the Aromatics (Optional, But Recommended):**
*While the tomatoes are roasting, you *can* skip this step and go straight to blending, but gently sautéing some fresh garlic and shallots in a tablespoon of olive oil in the soup pot while the tomatoes are roasting will deepen the complexity and richness of the final flavor. Be careful not to brown the garlic too much, burnt garlic will make the soup bitter.*
**4. Simmer the Soup:**
* Once the tomatoes are roasted, carefully transfer them (and any accumulated juices) to a large pot or Dutch oven.
* Add the vegetable broth (or chicken broth) and fresh thyme sprigs.
* Bring the mixture to a simmer over medium heat.
* Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
**5. Blend the Soup:**
* Remove the thyme sprigs from the soup.
* Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, carefully transfer the hot soup in batches to the blender, being sure to vent the lid to prevent pressure buildup. Blend until smooth.
**6. Finish and Season:**
* Return the blended soup to the pot.
* Stir in the chopped fresh basil, sugar (if using), heavy cream (if using), balsamic vinegar (if using), and red pepper flakes (if using).
* Taste and adjust the seasoning with salt and pepper as needed. If the soup is too acidic, add a little more sugar.
* Heat through gently, being careful not to boil.
**7. Serve:**
* Serve the roasted tomato soup hot, garnished with fresh basil leaves and a drizzle of olive oil or cream.
* Serve with crusty bread, grilled cheese sandwiches, or croutons for dipping.
Tips for the Best Roasted Tomato Soup
* **Use ripe tomatoes:** Ripe tomatoes will have the best flavor and sweetness. If your tomatoes are not very ripe, you may need to add a little more sugar to balance the acidity.
* **Don’t overcrowd the baking sheet:** Overcrowding the baking sheet will steam the tomatoes instead of roasting them. If necessary, use two baking sheets.
* **Roast until caramelized:** The tomatoes should be soft and slightly charred for the best flavor. Don’t be afraid to let them get a little dark.
* **Simmer for depth:** Simmering the soup after roasting allows the flavors to meld and deepen. Don’t skip this step.
* **Taste and adjust:** Taste the soup frequently and adjust the seasoning as needed. Salt, pepper, sugar, and acid (balsamic vinegar or lemon juice) can all be used to balance the flavors.
* **Use good quality broth:** The broth provides the liquid base for the soup, so use a good quality broth for the best flavor. Homemade broth is always a great option.
* **Fresh herbs are key:** Fresh herbs add a bright, aromatic touch to the soup. Use a combination of herbs to create a complex flavor profile.
* **Be careful when blending hot liquids:** Hot liquids can create pressure in a blender, so be very careful when blending hot soup. Vent the lid and blend in batches if necessary.
* **Garnish generously:** Garnish the soup with fresh basil, a drizzle of olive oil, a swirl of cream, or croutons for added flavor and texture.
Variations and Additions
* **Spicy Roasted Tomato Soup:** Add a pinch of red pepper flakes or a chopped jalapeño pepper to the tomatoes before roasting for a spicy kick.
* **Creamy Roasted Tomato Soup:** Stir in heavy cream, coconut milk, or cashew cream for a richer, creamier soup.
* **Roasted Tomato and Red Pepper Soup:** Add roasted red peppers to the soup for a sweeter, smokier flavor.
* **Roasted Tomato and Garlic Soup:** Add more garlic cloves to the tomatoes before roasting for a more intense garlic flavor.
* **Roasted Tomato and Basil Soup:** Add extra fresh basil to the soup for a more pronounced basil flavor.
* **Roasted Tomato and Parmesan Soup:** Stir in grated Parmesan cheese for a salty, savory flavor.
* **Roasted Tomato and Pesto Soup:** Top the soup with a dollop of pesto for a fresh, herby flavor.
* **Roasted Tomato and White Bean Soup:** Add cooked white beans to the soup for a heartier, more filling soup.
* **Roasted Tomato and Spinach Soup:** Add fresh spinach to the soup during the last few minutes of simmering for added nutrients and flavor.
* **Roasted Tomato Soup with Grilled Cheese Croutons:** Cut grilled cheese sandwiches into small cubes and use them as croutons for a fun and delicious twist.
* **Vegan Roasted Tomato Soup:** Use vegetable broth, coconut milk, and omit the Parmesan cheese for a vegan version.
* **Add Roasted Vegetables:** Alongside the tomatoes, roast other vegetables like bell peppers, zucchini, or eggplant to add more depth to the flavor.
Serving Suggestions
Roasted tomato soup is a versatile dish that can be served in many ways:
* **Classic Pairing:** Serve with a grilled cheese sandwich for a classic comfort food combination.
* **Crusty Bread:** Serve with a side of crusty bread for dipping.
* **Croutons:** Top with homemade or store-bought croutons for added texture.
* **Salad:** Serve as a starter course to a salad.
* **Pasta:** Toss with cooked pasta for a simple and flavorful meal.
* **Pizza:** Use as a base for homemade pizza.
* **Dipping Sauce:** Use as a dipping sauce for grilled vegetables or chicken.
* **Garnish:** Garnish with fresh herbs, a drizzle of olive oil, a swirl of cream, or a sprinkle of Parmesan cheese.
Storage Instructions
* **Refrigerate:** Leftover roasted tomato soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Roasted tomato soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.
Troubleshooting
* **Soup is too acidic:** Add a pinch of sugar or a splash of cream to balance the acidity.
* **Soup is too bland:** Add more salt, pepper, or herbs to enhance the flavor.
* **Soup is too thick:** Add more broth to thin it out.
* **Soup is too thin:** Simmer the soup uncovered for a few minutes to allow it to thicken.
* **Soup is not smooth enough:** Blend the soup again, making sure to vent the lid of the blender.
Nutritional Information (Approximate, per serving)
* Calories: 150-250 (depending on ingredients and serving size)
* Fat: 8-15g
* Saturated Fat: 3-8g
* Cholesterol: 10-20mg
* Sodium: 500-800mg
* Carbohydrates: 15-25g
* Fiber: 3-5g
* Sugar: 8-15g
* Protein: 3-5g
Conclusion
Roasted tomato soup is a delicious and comforting dish that’s easy to make at home. By roasting the tomatoes, you’ll create a richer, more flavorful soup that’s sure to impress. Experiment with different variations and additions to find your perfect roasted tomato soup recipe. Enjoy!