Hearty Roasted Tomato Soup That Warms the Soul

Oh, the aroma of roasted tomatoes filling the kitchen… it’s like a warm hug on a chilly day, don’t you think? This roasted tomato soup is truly a family favorite, with its deep, sweet flavor and creamy texture. I mean, nothing beats curling up with a bowl of this goodness. It’s just comforting, you know? Perfect for when you need a little cozy in your life, whether you’re serving it as a start to a fancy meal or just enjoying it on its own with some crusty bread. You get that right combination of warmth and flavor that just feels like home.

Why You’ll Crave It

• It’s packed with natural sweetness from roasted tomatoes—seriously, they taste like candy once they’re caramelized!
• You can whip it up in about an hour, so it’s perfect for a weeknight dinner.
• Customization! You can make it vegan or add cream for that lush texture.
• It’s a one pot wonder… less cleanup means more time to enjoy!
• The leftovers taste even better the next day, if you can manage to have any left!

My family fights over the last bowl, every… single… time.

What You’ll Need

• Tomatoes: 2 pounds of ripe tomatoes, halved (Roma or heirloom is great)
• Olive oil: 2 tablespoons, the good stuff for drizzling
• Salt: 1 teaspoon, to bring out those flavors
• Pepper: 1/2 teaspoon, fresh ground, if you can
• Onion: 1, finely chopped, because onions make everything better
• Garlic cloves: 4, minced; they’re a must for that warm depth
• Vegetable broth: 3 cups; homemade or store-bought, no judgment
• Basil: 1/2 cup, fresh, chopped, for that fresh pop of flavor
• Cream: 1/4 cup, optional, for extra smoothness

Easy How-To

Roasting and Blending Magic

Okay, so first things first, preheat your oven to 400°F (200°C). You want it nice and hot so those tomatoes can roast perfectly. Nope, no half-measures here! Next, on a big baking sheet, arrange your halved tomatoes with their cut sides facing up—such a pretty sight. Toss in the garlic (leave the skins on, trust me) and drizzle everything generously with olive oil. Then sprinkle salt and pepper all over to taste… oh, it’s gonna smell amazing! Roast those beauties in the oven for about 25-30 minutes, just until they get soft and a little caramelized.

Once they’re done, take a big pot and combine the vegetable broth with those roasted tomatoes and garlic—don’t forget to squeeze the garlic out of its skin, that’s where all the flavor is! Now, here comes the fun part… blend it all up until it’s nice and smooth. If you’re using a regular blender, let it cool a bit or you might end up in a hot soup explosion! After blending, taste it… adjust with a bit more salt or pepper if needed. Want more creaminess? Stir in some heavy cream or coconut milk right at the end, and warm it up gently. Serve it hot, garnished with fresh basil or a drizzle of olive oil. Oh boy, just thinking about it makes me happy!

Good to Know

• Try mixing in different types of tomatoes; they each add their own twist of flavor.
• This soup keeps well! Store leftovers in an airtight container in the fridge or freeze them for later… it’s a great meal prep idea.
• Want a little spice? Toss in some crushed red pepper flakes or a dash of hot sauce while cooking!

Serving Ideas

• Pair it with a crispy grilled cheese sandwich for an ultimate comfort meal.

Top Tricks

• If you find the soup too thick, just add a bit more broth or water until it’s just right for you.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh?

Absolutely! Canned tomatoes can be a lifesaver and often have a great flavor too. Just make sure you get good-quality ones—it makes a difference.

How do I store leftover tomato soup?

Let it cool, then pop it in an airtight container. It’ll last in the fridge for about 5 days. Just reheat and enjoy!

Can I freeze the soup?

Sure thing! It’s great for batch cooking. Freeze it in an airtight container and it should be good for up to 3 months. Just thaw it in the fridge before hitting the stovetop again.

What can I serve with roasted tomato soup?

Grilled cheese is a classic, but you know what’s also fabulous? A fresh salad or maybe some homemade croutons—that crunch is lovely with the smooth soup!

How can I make the soup spicier?

Add some crushed red pepper flakes while the soup is simmering, or toss in fresh jalapeños with the garlic and onions. Just be careful; a little goes a long way!

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Like I said, this roasted tomato soup is just the kind of dish that fills your home with warmth and your heart with joy. It’s cozy, it’s delicious, and it’s bound to become a favorite around your dinner table, too. Just don’t forget the crusty bread—you’ll want something to dip, trust me! Happy cooking!