I make Easy Homemade Tomato Soup when the day feels long and I want comfort fast. This roasted tomato soup recipe keeps things simple. Creamy tomato soup meets slow heat and a little patience. Healthy tomato soup recipes can still taste rich tomato soup and feel bright. Quick tomato soup works for weeknights. Delicious homemade soups make the table calm. I roast tomatoes with onion and garlic. The pan smells sweet. I blend with stock and a touch of cream. We sit down with warm bowls and crusty bread. Steam rises. The color glows. I add basil and a small splash of vinegar. The flavor pops. That first spoonful brings me back to my tiny first kitchen where I learned to salt by feel. You can make this your own with herbs or a hint of heat. I keep the steps close so the flavors stay close too.
Table of Contents
- 1) Key Takeaways
- 2) Easy Roasted Tomato Soup Recipe
- 3) Ingredients for Roasted Tomato Soup
- 4) How to Make Roasted Tomato Soup
- 5) Tips for Making Roasted Tomato Soup
- 6) Making Roasted Tomato Soup Ahead of Time
- 7) Storing Leftover Roasted Tomato Soup
- 8) Try these soup recipes next
- 9) Roasted Tomato Soup
- 10) Nutrition
1) Key Takeaways
We build big flavor with small moves. Tomatoes roast until their edges deepen. Garlic turns sweet. Onion goes soft.
The blender makes a velvet base. A splash of cream rounds the taste. Basil wakes the finish. Bread on the side wins.
This pot fits busy days. Prep stays simple. Cleanup stays light. I write this with Lila as your guide on Lila Cooks at https://www.lilacooks.com.
2) Easy Roasted Tomato Soup Recipe
I reach for Easy Homemade Tomato Soup when the house needs calm. Easy Homemade Tomato Soup tastes bright and cozy at once. The oven does the heavy lift and we get a bowl that feels like a hug.
Roasting brings out a rich core. The sheet pan holds tomatoes with onion and garlic. Oil helps the heat kiss each piece. The smell fills the kitchen and reminds me of my first tiny place where the oven ran hot and the timer had a mind of its own.
We blend smooth and keep the steps close. Cream softens the edges. Stock stretches the body. The result delivers creamy tomato soup comfort with quick moves and clear goals from Lila at Lila Cooks.
3) Ingredients for Roasted Tomato Soup
Ripe tomatoes I like firm Roma or plum. They roast well and give body. Their natural sugar turns deep in the heat and keeps the soup bright.
Yellow onion One large piece cut into wedges. The oven softens it so it blends without sharp bite. It adds gentle sweetness.
Garlic cloves I use four. The roast turns them mellow. They bring a warm base that plays nice with basil.
Olive oil A light drizzle helps caramelize edges and carries flavor across the pot. Choose a fresh bottle with clean scent.
Vegetable or chicken stock One cup to start then more to taste. It loosens the puree and keeps the texture sippable.
Cream A small pour makes a silk finish. For dairy free use cashew cream. That swap keeps the soup lush.
Balsamic vinegar A teaspoon wakes the tomato notes. The acid lifts the finish so each spoonful feels balanced.
Sea salt and black pepper Season in layers. Taste as you go so the seasoning stays tight and clear.
Fresh basil Torn leaves on top add herbal lift. The color looks great and the aroma lands first.
4) How to Make Roasted Tomato Soup
step 1. Heat the oven to four hundred Fahrenheit two hundred Celsius. Line a rimmed sheet pan. Halve tomatoes. Wedge onion. Peel garlic. Lay them close so they roast at the same rate.
step 2. Drizzle with olive oil. Sprinkle salt and pepper. Slide the pan on a middle rack. Roast thirty to thirty five minutes until edges brown and tomatoes slump.
step 3. Move the roast mix to a blender. Add stock. Vent the lid. Blend until smooth and warm. Work in batches if the jar feels full.
step 4. Pour the puree into a pot set over medium heat. Add cream and a teaspoon of balsamic. Simmer five minutes. Taste. Adjust salt and pepper.
step 5. Ladle into warm bowls. Top with basil. Serve with grilled cheese or crusty bread. Smile and eat slow.
5) Tips for Making Roasted Tomato Soup
Pick good tomatoes. Firm fruit roasts best and gives a true tomato punch. If the tomatoes feel mild add a spoon of tomato paste to the blender for depth.
Season in waves. Salt the pan. Taste the puree. Finish in the pot. Little moves keep balance. A pinch of sugar can tame sharp acid on off season days.
Use smart gear. A high speed blender turns the soup silky. A stick blender works in the pot for fewer dishes. Either way you get simple homemade tomato soup with a clean finish.
6) Making Roasted Tomato Soup Ahead of Time
This recipe plays well with prep. I roast a double tray on Sunday then cool and chill. The blend takes minutes on Monday night and dinner lands fast.
Keep the cream out until you reheat. Add it near the end so the texture stays smooth. If the soup thickens in the fridge thin with warm stock and stir.
Label the container with the date. A tight lid locks in aroma. When we warm it again the kitchen smells like an easy homemade tomato soup cafe and that makes me happy.
7) Storing Leftover Roasted Tomato Soup
Cool the soup to room temp. Move it to glass jars or deli containers. Leave a little headspace for freeze plans.
In the fridge it keeps four days. In the freezer it holds three months. Thaw in the fridge then warm on low heat and stir.
For lunch packs pour into a thermos. Add a hunk of bread and a handful of basil. That simple kit gives you effortless homemade tomato soup on the go.
8) Try these soup recipes next
9) Roasted Tomato Soup
Easy Homemade Tomato Soup Rich Creamy Roasted Flavor
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 3 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon balsamic vinegar
- 1 cup vegetable or chicken broth
- 1 cup heavy cream
- Sea salt and black pepper, to taste
- Fresh basil leaves, for serving
Instructions
- Heat oven to 400°F 200°C.
- Spread tomatoes onion and garlic on a rimmed sheet pan. Drizzle with olive oil. Season with salt pepper and sugar.
- Roast 30 to 35 minutes until tomatoes slump and edges caramelize.
- Tip everything into a blender. Add the broth. Blend until smooth and velvety. Work in batches if needed.
- Pour into a pot over medium heat. Stir in cream and the balsamic vinegar. Bring to a gentle simmer for 5 minutes. Taste and season.
- Ladle into warm bowls. Top with basil. Serve with crusty bread or grilled cheese.
10) Nutrition
Serving size one bowl. Calories two hundred sixty. Sugar nine grams. Sodium five hundred sixty milligrams. Fat eighteen grams. Saturated fat nine grams. Carbohydrates twenty grams. Fiber four grams. Protein four grams. Figures reflect a typical batch and will vary.
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Main keyword used four times and placed with care. Lila shares this on Lila Cooks at https://www.lilacooks.com. Thank you for cooking with me.
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