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
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!
Servings: 4 cups (or 2 bowls)
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition Facts are for 1 cup of soup (or 1/4th of recipe). They are an estimate and will vary depending on specific brands you choose.
Nutrition
Calories: 96kcal, Carbohydrates: 15g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 483mg, Potassium: 601mg, Fiber: 3g, Sugar: 8g, Vitamin A: 2191IU, Vitamin C: 34mg, Calcium: 45mg, Iron: 1mg
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Love how easy this looks. I have more tomatoes than I know what to do with so I’ll have to try this next week! I agree — nut cheese doesn’t sound very appealing but it sure is good! Well, the homemade cashew ricotta cheese. haha
Aw so jealous of your home grown tomatoes! I’m glad you see the humor in nutcheese too, lol! ;)
Worth every second indeed! And my favorite this time of year. I just reshot my roasted red bell pepper heirloom tomato soup. It’s one I make a ton of this time of year and toss it in the freezer for those winter dayyys. I’ve yet to try a store bought vegan cheese… I think I’d get the stink eye from Rob. Thank you for your recommendations, however. I may just give it a go!
I suspect that some dried chipotle would not be amiss here.
I suppose it would be difficult to find great vegan cheese so that’s good that you’ve found one that has that flavor and meltability! :) I have so many heirloom tomatoes in my garden so I’m so happy you posted this soup. I love that you roasted the tomatoes for extra flavor…I’m so trying this before tomato season is over!
Oh yes, tomato soup + grilled cheese is a heavenly combo! It’s actually been rainy and terribly dreary here in NY all week (was not expecting crappy weather so fast since I got here last week, ugh!) so I am so in the mood for some soup.
I still have yet to find a vegan cheese that melts well and tastes great! I’ll have to look for that brand next time I make a run to Whole Foods / the more natural foods stores in the closest city (I can’t stand all the ones the stores by us carry!). ANYWAY!! This soup sounds fantastic! Even if it is still well in the 90s here too – come on fall!
Yep, I have to drive all the way to Atlanta to find this one! So annoying. Hopefully some day the higher quality stuff will be more accessible.
To all who haven’t found a great vegan cheese, try Chao cheese. Tastes great. Melts. Three different flavors. I even make chili rellenos with it. Works and tastes great. Today, however I’m going to make this soup!
I can’t wait to try this! I love Violife cheese! It’s not as expensive as Chao, but melts beautifully. I made grilled cheese sandwiches for a week with Violife before I told my son and boyfriend that they weren’t eating actual cheese! My son adores cheese so it was a huge win to be able to fool him lol
Violife is really good! Have you tried Miyoko’s cheddar yet? That’s the best one I’ve found yet!!
This soup was so easy to make and delicious. I will definitely make this again!
Can I also put spaghetti squash and eggplant in this recipe?
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Made this for dinner tonight. It was absolutely delicious. Fresh and warm! I will definitely make this again!
The absolute BEST!
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Can the soup be frozen? If so, what would be the best method?
Yes! Be sure to let it cool completely (this helps reduce any freezer burn) then transfer to an airtight container and freeze. It should stay good for up to several months. :)