Roasted Tomato Soup Recipe

Why We Love This Recipe

1. It has the BEST flavor because tomatoes, onions and garlic are all roasted and you know vegetables taste waaaay better when roasted.
2. It has a base with melted butter and flour, which gives the soup a wonderful consistency and nuttiness. 
3. It requires few ingredients that are easy to find.
4. It is endlessly customizable. You can roast more vegetables and blend them altogether. Carrots and red sweet peppers would work fine. Also, you can leave the heavy cream or butter and flour base out if you want. It will still taste so good. 

About The Ingredients

• Tomatoes: They are obviously the hero ingredient in this roasted tomato soup recipe. So try to use the best quality tomatoes that are juicy and meaty. Just like in our homemade tomato paste recipe, we recommend plum or roma tomatoes for this recipe too. But you can even make this soup with cherry tomatoes.
• Onions: They have a caramelized flavor when roasted, so don’t skip them. You can use red or white onions.
• Garlic: Roasted garlic has a creamy texture with an amazing flavor. So it is another staple ingredient in this soup. You can even increase the amount.
• Butter and flour: We melt butter and cook flour in it, stirring constantly until golden. This base is called roux and used to thicken the soup and for a nutty flavor. 
• Water: We use plain water, but you can use vegetable stock or chicken stock too.
• Heavy cream: It balances tangy flavor of tomatoes and also makes the soup creamier. Although it is optional, we highly recommend it.
• Dried mint: It is a classic spice we use in several soup recipes. It matches very well with the flavors in this roasted tomato soup. But you can substitute basil (dried or fresh) for dried mint if you want.
• Croutons: We love them in smooth and creamy soups like this one. They add a nice crunchy texture. 

How To Make

This creamy roasted tomato soup recipe has 3 simple folds.

• First, roast the vegetables. Cut the tomatoes and onions in quarters and place them on a baking sheet lined with parchment paper. Put the garlic cloves too. And roast them in a preheated oven for 30-35min.
• Second, blend the vegetables. Put the roasted veggies in a food processor and blend until smooth. You don’t need to remove the skin of tomatoes, just put them all in the food processor. 
• Third, make a roux. Melt butter and cook flour in it, stirring constantly until golden. 
• Fourth, bring everything together to make the soup. Add in the roasted tomato, onion and garlic puree into the pot over the roux slowly and whisk constantly. Pour water and bring it to a boil. Add in heavy cream or milk and let it simmer for 10 minutes. Season with salt and pepper.
• Finally, garnish and serve. Sprinkle dried mint or chopped fresh basil and top with croutons when serving.

Tips

1. We don’t bother removing the skin of tomatoes after roasting and puree them altogether in the food processor. And we never have a problem, but you can remove their skin if you want.
2. If you want your soup gluten-free, just leave the flour out. After melting butter, add in the roasted veggies puree. We add flour to have a bit more consistency in the soup. Also it gives a subtle nutty flavor when cooked with melted butter until golden. 
3. Pour the veggie puree into the pot slowly and whisk it constantly to prevent lumps.
4. Instead of water, you can add vegetable stock or chicken stock.
5. You can substitute coconut milk for heavy cream and coconut oil for butter if you want your soup dairy-free. 

Serving Suggestions

You can pair this soup with your favorite homemade bread like crusty hot water cornbread or easy yogurt bread loaf. Also, it turns into an amazing lunch when accompanied by a French toast sandwich with cheese. 

How To Store

You can keep this soup in an air-tight container in the refrigerator for 3 days. Reheat when you want to eat it later. You might need to add in a little water when reheating because it thickens as it sits in the refrigerator. 

We wouldn’t recommend freezing if you use heavy cream or milk in the soup as it separates when thawed and the taste will not be as good. On the other hand, you can save some of the soup before adding heavy cream or milk and freeze it this way. You can add the cream when you reheat the soup if you want.

FAQs

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