Easy Roasted Heirloom Tomato Soup
Easy Roasted Heirloom Tomato Soup- all you need is 8 ingredients for this simple tomato soup that is bursting with flavor. Once you try this you’ll never eat tomato canned soup again!
It feels ludicrous to post a tomato soup recipe when it’s currently nearing 100 degrees outside, but we only have a few more weeks of tomato season so we have to get while the getting’s good!
Tomato soup and grilled cheese is my all-time favorite comfort food. I just love dipping the grilled cheese in the warm soup so it gets even more melty and delicious. Mmm…
Easy Roasted Tomato Soup Ingredients
- Tomatoes– I titled this heirloom tomato soup because that’s my favorite variety but you can use any kind of tomatoes you prefer. There’s no hard rules here. Roma tomatoes, beefsteak, even cherry or grape tomatoes will do.
- Onion– I tend to go for yellow or sweet onions as red onion may be a bit too pungent and will alter the red color of the soup.
- Garlic– Fresh garlic is a must for optimal flavor.
- High Heat Oil– We’ll need just a little oil to coat the vegetables as they roast so that they don’t burn. I like to use an extra virgin olive oil spray that I get from Trader Joes but feel free to use whatever high heat oil you prefer.
- Dried Oregano– A teaspoon of dried oregano adds a subtle herby flavor.
- Fresh Basil– Using fresh basil really elevates this soup but dried basil (about 1 teaspoon) works if you don’t have fresh basil on hand.
- Vegetable Broth– Because the ingredients for this tomato soup are minimal, a flavorful broth is key. My go to is Better Than Bouillon.
- Salt & Pepper– Finish with salt & pepper, to your desired preferences.
How to Make Roasted Tomato Soup
- Roughly chop the tomato, onion and garlic. Coat with oil and bake for about 35 minutes.
- Allow to cool then add to blender with herbs and broth. Blend until smooth.
- Taste test and salt & pepper, as desired.
- Serve warm with fresh basil and enjoy!
It’s a little more effort than buying canned tomato soup but I promise it’s worth every second.
Nothing can beat the flavors of freshly harvested tomatoes roasted with garlic. Especially with a melty grilled cheese. You can just wrap me in a cozy blanket and consider me right at home.
Looking for more ways to use up fresh tomatoes?
- Lentil Cucumber and Tomato Salad
- Roasted Tomato and Corn Summer Salad
- Tomato Corn Orzo with White Wine Butter Sauce
- Kale Pesto Pasta with Burst Cherry Tomatoes
- Creamy Eggplant Tomato Soup
Easy Roasted Heirloom Tomato Soup
- 2 pounds heirloom (or other variety) tomatoes, cored and roughly chopped
- 1 yellow onion, roughly chopped
- 5 garlic cloves, peeled and roughly chopped
- high heat oil
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 8 fresh basil leaves, plus more for garnish
- salt & pepper, to toate
- Preheat the oven to 425°F . Arrange the diced tomatoes, onion and garlic on a baking sheet then toss (or spray) with high heat oil. Sprinkle with salt and pepper then roast in the oven for 35 minutes. Set aside to cool for at least 5 minutes.
- Transfer roasted vegetables into a blender with 1 cup of vegetable broth, oregano and basil leaves. Pulse until a thick and chunky texture is achieved (or smoother, if desired). Pour into a large pot and add more broth as needed. Alternatively, you could use an immersion blender and blend everything in the pot.
- Warm the pot over medium heat until the soup is heated through. Add more salt to taste, if desired. Serve warm garnished with chopped basil and a side of grilled cheese, and enjoy!