Hearty and comforting! This 5-Ingredient Roasted Tomato Soup is a hug in a bowl. The best part? No cooking is needed to create this effortless and nourishing meal.
5-Ingredient Roasted Tomato Soup
This roasted tomato soup does without any cooking. Say what? Yes, it is true. All you need is a baking sheet and a few nourishing ingredients to deliver. So it is the perfect homemade tomato soup when you can’t bother with cooking but still want something comforting.
It all starts with some nourishing ingredients. Tomatoes, onion and garlic are tossed with olive oil and spices and baked in the oven. After the vegetables are juicy and tender, they are transferred into a blender and transformed into a creamy tomato soup. It doesn’t get much easier than this tomato soup from scratch.
Roasting the vegetable in the oven leaves them with a heavenly roasting flavour. Moreover, using red onion instead of yellow onion enhances the sweet taste of the tomatoes, while the chilli and balsamic topping give it the right oomph. When blended, this creamy tomato soup comes with tons of flavour without a ton of ingredients. The best part? When roasting the vegetables in the oven, it smells like pizza. That’s a great bonus in my books.
Tips for making this hearty tomato soup
- Opt for high quality and organic produce when buying vegetables for the best flavour.
- I used tomatoes on the vine to make this fresh tomato soup because they are smaller and more intense in flavour. But you can also use regular sized tomatoes. If using larger fruits, extend the baking time according to the size. The bigger the tomatoes, the longer the baking time.
- To get a rich flavour, use very ripe tomatoes.
- If you don’t have a blender, transfer the roasted vegetables into a fitting jar and blend with an immersion blender.
- If not eaten right away, this roasted tomato soup keeps in the fridge for up to 5 days. Store in an airtight container to keep it fresh. Alternatively, you can freeze the tomato soup to store it longer.
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5-Ingredient Roasted Tomato Soup
Ingredients
- 600 g tomatoes (1.3 lb) smaller variety
- 1 red onion
- 3 garlic cloves
- 2 tablespoon olive oil
- ¼ teaspoon dried red pepper flakes (optional)
- sea salt to taste
Toppings (optional)
- olive oil
- balsamic cream
Instructions
- Preheat oven to 200°C (400 °F).
- Peel and roughly chop the onion and peel the garlic cloves. Remove tomatoes from the stem.
- Transfer tomatoes, onion and garlic into a big bowl, drizzle with olive oil and season with salt, pepper and red pepper flakes. Gently mix with a spoon or your hands to combine. Place vegetables on a baking sheet and roast for about 30 minutes until tender and juicy.
- Scrape the roasted vegetables into a blender along with all the juices. Blend until smooth.
- Put in bowls, top with olive oil and balsamic cream, and serve.
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