When I think about fall, all the delicious recipes are the first things that come to my mind – soup, stews, apple and pumpkin-flavored desserts. One of my go-to recipes during this season is tomato soup. I have tried a lot of variations, but this roasted tomato soup by Delicious is something else. The flavors are complex and so satisfying!
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When making tomato soup, it is always better to use fresh ingredients instead of canned ones to get the most flavor. Herbs and seasonings are also a must. You can adjust the texture to your liking – make it chunky or velvety smooth. You’ll never go back to canned tomato soup once you try this version. Serve it with a grilled cheese sandwich, pasta, chicken, beans, potato, or salad.
Easy Roasted Tomato Soup Ingredients
- 3 lbs of cherry tomatoes (or big tomatoes, cut in half or quarters and tough part removed)
- 1 large or 2 small red onions
- 3 small snack peppers
- a whole head of garlic
- 2 sprigs of rosemary
- 1 1/2 to 2 tablespoons of fresh thyme
- olive oil
- 1 large or 2 small white onion
- 2 tablespoons of butter
- 1 tablespoon of tomato paste
- 2 3/4 cups of vegetable stock
- 1 tablespoon of dried oregano
- cayenne pepper or chili
- 1 teaspoon of smoked or sweet paprika
- 1/2 tablespoon of balsamic vinegar
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of sugar
- fresh basil leaves
- 1/2 cup of heavy cream (optional)
- salt and black pepper to taste
How to Make Roasted Tomato Soup
Step 1:
Preheat your oven to 375F.
Step 2:
In a large baking tray, add the tomatoes, garlic, pepper, red onion, rosemary, and thyme. Drizzle a generous amount of olive oil, then season with salt and pepper. Mix to combine. Spread them evenly in a single layer.
Step 3:
Place in the preheated oven and bake at 375 with the fan on for about 50 to 60 minutes until caramelized.
Step 4:
Once done, place a large pot over heat. Add butter and onion and saute until translucent. Add the tomato paste and mix. Transfer the roasted vegetables from the tray, followed by the stock, cayenne pepper, smoked paprika, balsamic vinegar, Worcestershire sauce, salt, pepper, and fresh basil. Stir well. Let it simmer for about 8 to 10 minutes.
Step 5:
After 8 to 10 minutes, remove it from the stove and blend everything together. For a smooth and velvety texture, sieve the soup after blending. Place it back on the stove and add the cream if adding. When it starts to simmer, turn off the heat and make a taste test. Add more salt and pepper if needed.
Step 6:
Serve with toast and cheese. Enjoy!
Roasted Tomato Soup Recipe
