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Best Homemade Roasted Tomato Soup Recipe

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4 from 13 reviews

This Best Homemade Tomato Soup Recipe features roasted tomatoes blended with fresh basil and simmered with a creamy roux base. It results in a rich, smooth, and comforting soup perfect for any time of the year. The combination of roasting and simmering enhances the natural sweetness and depth of the tomatoes, while optional cream adds a luscious touch.

Ingredients

Vegetables

  • 3 pounds tomatoes (fresh, cut into 2” pieces)
  • ½ onion (diced, 1 cup)
  • 5 cloves garlic (peeled and chopped)
  • ¼ cup fresh basil

Liquids & Dairy

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 quart vegetable broth
  • ¼ to ½ cup heavy cream (optional)

Dry Ingredients & Seasonings

  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper (freshly ground)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar

Instructions

  1. Preheat oven: Preheat your oven to 450 degrees Fahrenheit and lightly grease a large baking sheet to prepare for roasting the vegetables.
  2. Prepare roasting mix: In a large bowl, combine the cut tomatoes, diced onion, chopped garlic, olive oil, sea salt, and black pepper. Mix well to coat all the ingredients evenly.
  3. Roast vegetables: Spread the tomato mixture evenly on the prepared baking sheet in a single layer. Roast for 15 minutes.
  4. Continue roasting and broiling: Remove the pan from the oven, stir the mixture, then roast for an additional 15 minutes. During the final 2 to 3 minutes, switch to broil to lightly char some of the tomatoes for enhanced flavor.
  5. Blend the roasted mixture: Transfer the roasted vegetable mixture into a high-powered blender. Add fresh basil, then blend on high speed for about 1 minute until the mixture is smooth and creamy.
  6. Make roux: In a large pot, melt the salted butter over medium-high heat. Whisk in the all-purpose flour and cook, continuing to whisk, for about 30 to 60 seconds until the mixture becomes bubbly and lightly browned, forming a roux.
  7. Add liquids and sugar: Slowly whisk in the vegetable broth and granulated sugar into the roux, stirring continuously until the mixture is smooth and free of lumps.
  8. Add blended tomato mixture: Pour the blended tomato and basil puree into the pot with the roux and broth, whisking well to combine into a smooth soup base.
  9. Add cream (optional): For a richer, creamier texture, stir in ¼ to ½ cup of heavy cream according to your preference.
  10. Simmer the soup: Reduce heat to medium-low and let the soup cook gently for 15 minutes, allowing it to thicken and the flavors to meld perfectly.
  11. Season to taste: Taste the soup and adjust seasoning with additional salt and pepper as desired.
  12. Serve: Serve the warm tomato soup garnished with croutons, extra fresh basil, or your favorite toppings for added texture and flavor.

Notes

  • Use ripe, fresh tomatoes for the best flavor.
  • Broiling at the end of roasting adds a subtle smoky flavor via charred tomatoes.
  • The roux thickens the soup and adds a smooth mouthfeel.
  • Heavy cream is optional but adds a luxurious creaminess.
  • Adjust seasoning at the end to achieve preferred taste balance.
  • Serve with crusty bread or grilled cheese for a classic pairing.

Find it online: https://dishcooks.com/best-homemade-roasted-tomato-soup-recipe/