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Roasted Tomato Soup
This recipe for Tomato Soup is exactly what you’re craving on a cool day. What sets this Roasted Tomato Soup apart from others is the balsamic-glazed roasted tomatoes. Roasting the tomatoes alongside garlic, onion, and shallot brings out the natural sweetness of the vegetables and adds a beautifully caramelized undertone to the soup. The result is a bright and creamy tomato soup, aka the perfect comfort food and healthy indulgence.
This is one of my all-time favorite recipes for tomato soup and I love making this on Sunday afternoons when the weather is cool. The roasted tomatoes fill the kitchen with an irresistible aroma! Serve with Drop Biscuits, crusty bread, or a Grilled Cheese Sandwich!
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Servings
6
Ready In:
1 hour, 45 Min
Good For:
Lunch, Dinner
- 4 cups cherry or plum tomatoes
- 2 cups carrots, peeled and cut into 1-inch pieces
- 10 cloves garlic
- 1 medium sweet onion, cut into 2-inch pieces
- 1 medium shallot, quartered
- 1/3 cup olive oil
- 1/4 cupbalsamic vinegar
- kosher salt
- black pepper
- 1 28-oz can crushed tomatoes
- 5 cups vegetable or chicken stock
- 1 1/2 tbsp seasoned vegetable base (Better than Bouillon or similar)
- 2 tspkosher salt
- 2 tspblack pepper
- 1 tsp dried thyme
- 2 tspdried basil
- 2bay leaves
- 1 cup half & half
- parmesan cheese, for serving
Cook’s Notes:
For the tomatoes: if your tomatoes are not as flavorful as desired, adding a tablespoon of maple syrup to this tomato soup recipe will brighten it up nicely. Wait until the soup has simmered to determine whether this is necessary to avoid over sweetening the soup.
Vegetable or Chicken Stock:If you’re not concerned about this being a vegetarian recipe, try using bone broth here. I often prepare this recipe for tomato soup using Chicken Bone Broth to add additional protein and richness and the result is delicious.
Vegan Preparation:This Roasted Tomato Soup may be prepared as a vegan recipe by simply omitting the half and half or substituting Coconut Milk instead!
Step by Step Instructions
Step 1
Preheat oven to 400 degrees. Spread tomatoes, carrots, garlic cloves, onion, and shallot in a single layer on a rimmed baking sheet. Drizzle with olive oil and vinegar and season generously with kosher salt and pepper. Stir to ensure all vegetables are coated. Roast for 1 hour, or until tomatoes have blistered and burst and vegetables are browned and soft.
Step 2
Spoon roasted vegetables into a large dutch oven or stew pot. Add all ingredients through bay leaves (everything except half and half and cheese). Stir to combine. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes.
Step 3
Remove bay leaves and test for seasonings, adding salt and pepper as necessary. Using an immersion blender, blend soup until all large pieces are combined and texture is mostly smooth, about 5 minutes. Test again for seasonings and adjust.
Step 4
Add half and half and stir to combine. Remove from heat. Serve roasted tomato soup with a sprinkling of parmesan cheese, if desired.
This Roasted Tomato soup tastes even better with a … hint, hint.
Roasted Tomato Soup
FrostedKale
This recipe for Tomato Soup is as easy as it is delicious! Roasted Tomato Soup is bright and creamy, and the perfect comfort food on a cold day. I make this version of tomato soup with fresh tomatoes and canned tomatoes to ensure that I get enough sweetness. Serve with Drop Biscuits, crusty bread, or a Grilled Cheese Sandwich!
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Prep Time 15 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dinner, Lunch, Main Course, Soup
Servings 6
Calories 212 kcal
Equipment
Immersion Blender
Ingredients
- 4 cups Cherry or Plum Tomatoes
- 2 cups Carrots, peeled & cut into 1-inch pieces
- 10 cloves Garlic
- 1 medium Sweet Onion, cut into 2-inch pieces
- 1 medium Shallot, halved
- 1/3 cup Olive Oil
- 1/4 cup Balsamic Vinegar
- Kosher Salt
- Black Pepper, freshly ground
- 1 28-ounce Can Crushed Tomatoes
- 5 cups Vegetable or Chicken Stock (or bone broth)
- 1 1/2 tbsp Better Than Bouillon Vegetable Base
- 2 tsp Kosher Salt
- 2 tsp Black Pepper, Freshly Gound
- 1 tsp Thyme
- 2 tsp Basil
- 2 Bay Leaves
- 1 cup Half and Half
- Parmesan Cheese, for serving
Instructions
Preheat oven to 400 degrees. Spread tomatoes, carrots, garlic cloves, onion, and shallot in a single layer on a rimmed baking sheet. Drizzle with olive oil and vinegar and season generously with kosher salt and pepper. Stir to ensure all vegetables are coated. Roast for 1 hour, or until tomatoes have blistered and burst and vegetables are browned and soft.
Spoon roasted vegetables into a large dutch oven or stew pot. Add all ingredients through bay leaves (everything except half and half and cheese). Stir to combine. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes.
Remove bay leaves and test for seasonings, adding salt and pepper as necessary. Using an immersion blender, blend soup until all large pieces are combined and texture is mostly smooth, about 5 minutes. Test again for seasonings and adjust.
Add half and half and stir to combine. Serve with a sprinkling of parmesan cheese, if desired.
Cook's Notes
For the tomatoes: if your tomatoes are not as flavorful as desired, adding a tablespoon of maple syrup to this tomato soup recipe will brighten it up nicely. Wait until the soup has simmered to determine whether this is necessary to avoid over sweetening the soup.
If you're not concerned about this being a vegetarian recipe, try using bone broth here. I often prepare this recipe for tomato soup using Chicken Bone Broth to add additional protein and richness and the result is delicious.
This Roasted Tomato Soup may be prepared as a vegan recipe by simply omitting the half and half or substituting Coconut Milk instead!
Keyword Comfort, Easy, Easy Dinner Recipe, Healthy Recipe, Soup
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