Hearty and comforting! This easy oven roasted tomato soup is a hug in a bowl. The best part? No cooking is needed to create this vibrant and nourishing meal.
This easy oven roasted tomato soup does without any cooking. Say what? Yes, it is true. You just need a baking sheet and blender to make this oven roasted treat.
With just a handful of simple ingredients and a little time in the oven, you can create a soup that will make you feel like a culinary genius. The natural sweetness of the tomatoes intensifies as they roast, creating a depth of flavor that will leave you wanting more.
Roasting the vegetable in the oven leaves them with a heavenly roasting smoky flavor. Moreover, using red onion instead of yellow onion enhances the sweet taste of the tomatoes, while the red pepper flakes and balsamic topping give it the right oomph. When blended, this creamy tomato soup comes with tons of flavor. Fill your kitchen with mouthwatering aromas and indulge in a bowl of pure comfort!
Love a creamy and comforting soup that is easy to make? Try this vegan cream of broccoli soup and low-carb leek potato soup to satisfy your cravings.
Jump to recipe
What tomatoes are best for roasted tomato soup?
When choosing tomatoes for roasted tomato soup, you want to opt for varieties known for their rich flavor and juiciness. San Marzano, Roma, beefsteak, or vine-ripened tomatoes work well for roasting.
Note that the variety of tomatoes available may be different, depending on your location and season. Choose ripe tomatoes with vibrant colors, a firm texture, and a fragrant aroma.
Should you skin tomatoes before roasting?
Peeling the tomatoes before roasting them is a matter of personal preference. While it isn't necessary, some people prefer to do so for a smoother texture in the soup.
If you choose to peel the tomatoes, bring water to a boil and score a small "X" on the bottom of each tomato with a sharp knife. Carefully place the tomatoes in the boiling water for about 30 seconds to 1 minute. Then, transfer the tomatoes to a bowl of iced water to stop the cooking process.
Once cooled, the tomato skins should easily slip off. After peeling, you can roast them as mentioned in the recipe.
Why you’ll love this recipe
- Incredible flavor – Roasting the tomatoes intensifies their natural sweetness and adds a delicious smoky undertone. This creates a depth of flavor that is unmatched in traditional tomato soups.
- Simple and accessible ingredients – You don't need fancy or hard-to-find ingredients to create this roasted tomato soup.
- Easy preparation – With just a few steps, this recipe is straightforward and beginner-friendly. The oven does most of the work for you as the tomatoes roast, allowing you to relax and enjoy the cooking process.
- Versatile and customizable – While the base recipe is fantastic, you can easily customize it. Add herbs, spices, or additional vegetables to make it your own.
- Health benefits – Tomatoes are rich in antioxidants and vitamins. It's a great way to incorporate more vegetables into your diet while enjoying a flavorful meal.
Ingredient notes
- Tomatoes – Choose ripe tomatoes for the best taste.
- Olive oil – Use extra-virgin olive oil for a rich flavor. You can also experiment with flavored olive oils, such as garlic-infused or basil-infused, to add other flavors to the soup.
- Red onion – Red onion provides a mild and slightly sweet flavor to the soup. Instead of red onion, you can also use yellow or white onion.
- Garlic – Fresh garlic cloves work best for this recipe. However, you can use pre-minced garlic as a substitute. Generally, 1 clove of garlic is about ½ teaspoon of minced garlic. Add the minced garlic later when roasting the tomatoes so they won't turn black and bitter.
- Red pepper flakes (optional) – You can adjust the amount based on your spice preference.
Tips & substitutions
- Roasting vegetables – While the recipe calls for roasting tomatoes, red onion, and garlic, you can experiment with other roasted vegetables to add depth of flavor. Add roasted red bell peppers, carrots, or roasted butternut squash for a twist.
- Herbs and spices – Feel free to customize the flavors of your soup by adding herbs and spices. Basil, thyme, oregano, or a pinch of dried chili flakes can enhance the taste. Adjust the quantities based on your personal preference.
- Garnishes – Besides balsamic glaze and olive oil, you can experiment with other garnishes like fresh basil and grated Parmesan cheese.
- Texture – If you prefer a chunkier soup, reserve a portion of the roasted tomatoes and onions before blending, then stir them back into the soup after blending. This will give the soup a nice texture with some tomato chunks.
How to make this easy oven roasted tomato soup
Step 1: Preheat oven to 200°C (400 °F). Peel and roughly chop the onion and garlic. Halve larger tomatoes.
Step 2: Place the tomatoes, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Step 3: Roast the tomato mixture in the oven for 30-40 minutes until the tomatoes are soft and slightly caramelized.
Step 4: Transfer the tomato mixture to a blender or food processor with all the juices.
Step 5: Blend until smooth or to your desired consistency. Now taste the soup and adjust the seasoning with salt and pepper if needed.
Expert tip
To achieve a velvety texture, strain the blended mixture after roasting. Once the soup is blended, pass it through a fine-mesh sieve or strainer. This will remove any remaining bits of skin, seeds, or fibers, resulting in a silky soup. Use the back of a spoon to press the mixture through the sieve to extract all the flavorful liquid.
Not only will this step enhance the texture of the soup, but it will also give it a polished, restaurant-quality finish.
What to serve with oven roasted tomato soup
Oven-roasted tomato soup pairs well with a variety of delicious dishes. Here are my suggestions:
- Crusty bread or chips – Serve your tomato soup with a side of crusty bread or this homemade baked pita chips. The warm, toasty addition is perfect for dipping and savoring the flavors.
- Grilled cheese sandwich – A classic pairing, a grilled cheese sandwich with gooey melted cheese makes for a perfect companion to tomato soup. Opt for your favorite cheese, such as cheddar, mozzarella, or gruyere, and pair it with crusty bread for a delightful combination.
- Pasta – Serve the oven roasted tomato soup as an appetizer, along with this oven roasted cherry tomato pasta for a delicious seasonal meal.
- Salad – Balance the richness of the soup with a refreshing side salad. This 5-minute Asian cucumber salad or roasted red pepper salad is great for a filling and light lunch or dinner.
- Bruschetta – Whip up these delicious sardines on toast with tomato and red onion or these white bean crostini. These appetizer-style dishes add freshness and a delightful contrast of flavors to the soup.
- Roasted vegetables – Serve the tomato soup alongside a platter of roasted vegetables, such as these air fryer crispy roasted carrots and herb roasted butternut squash. The roasted flavors of the vegetables will complement the soup and add additional nutrients to your meal.
Recipe FAQs
You can use canned tomatoes as a substitute for fresh tomatoes in this roasted tomato soup recipe. Opt for high-quality whole or crushed canned tomatoes without added flavors or seasonings. Also, drain them before using them in the recipe to control the consistency of the soup.
Note that the flavor and texture of canned tomatoes may differ from fresh tomatoes. However, they can still produce delicious roasted tomato soup. Adjust the seasoning and other ingredients as needed to achieve the desired taste.
Roasting other vegetables alongside the tomatoes can add depth of flavor and variety to your oven-roasted tomato soup. Red bell peppers, carrots, fennel, and celery work well with the tomatoes. When adding vegetables, ensure they are cut into similar-sized pieces as the tomatoes to ensure even roasting. Adjust the roasting time as needed, as different vegetables may require varying cooking times.
This roasted tomato soup can be stored in the fridge for 3 to 4 days. Before refrigerating, let it cool down to room temperature. Transfer the soup to an airtight container or resealable bag and place it in the fridge. Alternatively, you can freeze the tomato soup for up to 3 to store it longer.
More tomato recipes
Did you try one or more of these recipes?
Leave a ⭐️ review below and tag @encore_more on Instagram & Facebook!
📖 Recipe
Easy Oven Roasted Tomato Soup
Ingredients
- 600 g tomatoes (1.3 lb)
- 1 red onion
- 3 garlic cloves
- 2 tablespoon extra-virgin olive oil
- ¼ teaspoon dried red pepper flakes optional)
- sea salt to taste
Toppings (optional)
- olive oil
- balsamic cream
- fresh herbs
Instructions
- Preheat oven to 200°C (400 °F). Peel and roughly chop the onion and garlic. Halve larger tomatoes.
- Place the tomatoes, chopped onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the tomato mixture in the oven for 30-40 minutes until the tomatoes are soft and slightly caramelized.
- Transfer the tomato mixture to a blender or food processor with all the juices. Blend until smooth or to your desired consistency. Now taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve the oven-roasted tomato soup hot, garnished with the toppings or your choice, and enjoy!
Notes
- Roasting vegetables – While the recipe calls for roasting tomatoes, red onion, and garlic, you can experiment with other roasted vegetables to add depth of flavor. Add roasted red bell peppers, carrots, or roasted butternut squash for a twist.
- Herbs and spices – Feel free to customize the flavors of your soup by adding herbs and spices. Basil, thyme, oregano, or a pinch of dried chili flakes can enhance the taste. Adjust the quantities based on your personal preference.
- Texture – If you prefer a chunkier soup, reserve a portion of the roasted tomatoes and onions before blending, then stir them back into the soup after blending. This will give the soup a nice texture with some tomato chunks.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Leave a Comment