Oven roasted tomato soup is truly a delightful bowl of comfort that warms both body and soul. This recipe transforms simple, fresh tomatoes that you might have lying around into a velvety soup that sings with flavor. With its rich and aromatic profile, it’s perfect for cozy nights in or as a starter for a dinner party. You’ll be amazed at how roasting the tomatoes and vegetables enhances their natural sweetness, making each spoonful a sublime experience.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Oven Roasted Tomato Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Oven Roasted Tomato Soup

I remember the first time I made this oven roasted tomato soup – the aroma wafted through my kitchen, beckoning my family to gather around the table. Each bowl felt like a hug in liquid form. Not only does this recipe deliver incredible taste, but it’s also budget-friendly and easy to make. You don’t need a culinary degree to whip up a batch that rivals those fancy restaurants. I can’t wait for you to try this recipe; I’m sure it will become a favorite in your home, just as it has in mine.

Why You’ll Love This Recipe

Simple & Quick: This oven roasted tomato soup comes together in just about an hour, meaning you’ll be enjoying it in no time.
Irresistible Flavor: The roasting process caramelizes the tomatoes and vegetables, resulting in a deep, rich flavor that’s incredibly satisfying.
Eye-Catching Appeal: The vibrant color of the soup makes it visually appetizing, making it a standout dish for gatherings.
Flexible Serving: This soup is perfect as a light lunch, an appetizer, or even as part of a hearty dinner.
Diet-Friendly Options: You can easily adapt this recipe for gluten-free or vegetarian diets, and it can be dairy-free if you omit or substitute the cream.

Ingredients You’ll Need

3½ pounds tomatoes, washed and halved: The star of the soup! Fresh, ripe tomatoes are key, as they provide the natural sweetness and acidity that’s essential for flavor. Alternatively, you can use canned whole tomatoes if fresh ones aren’t available.
2 medium onions, roughly chopped (yellow or white): Onions add depth to the soup’s flavor. They caramelize beautifully while roasting. If you prefer a milder taste, go for sweet onions.
2 large carrots, cut into 2″ pieces: Carrots contribute natural sweetness and a touch of earthiness to the soup. If you don’t have carrots, parsnips work well too.
8 cloves garlic, minced: Garlic introduces aromatic flavors to the dish. Feel free to adjust the amount based on your taste preference—more for garlic lovers!
3 tablespoons avocado oil: This oil is excellent for roasting because of its high smoke point and subtle flavor. Olive oil works nicely as a substitute.
1½ teaspoons salt: Salt enhances all the natural flavors; adjust according to your taste.
2 teaspoons dried basil: Dried basil infuses a lovely herbaceous aroma. Fresh basil can be used, but add it just before serving.
1 teaspoon dried oregano: This adds a wonderful Mediterranean depth. You can also use Italian seasoning as a substitute.
1/4 teaspoon black pepper: For a bit of heat, this balances the sweetness of the tomatoes.
1/4 teaspoon crushed red pepper: This optional spice can be omitted if you prefer a milder soup.
1/2 cup heavy cream: Cream makes the soup luxuriously smooth. If you’re looking for a lighter option, half-and-half or coconut milk can work.
1/4 cup parmesan cheese, grated: This cheese adds a savory note and richness; you can leave it out for a vegan version or substitute with nutritional yeast.

How to Make Oven Roasted Tomato Soup Recipe

Preheat the oven to 400 degrees F. This temperature is perfect for roasting and ensuring those tomatoes caramelize beautifully.
Prepare the vegetables: In a large bowl, combine the halved tomatoes, chopped onions, carrot pieces, and minced garlic. Drizzle in the avocado oil, mixing everything so that the veggies are well coated. Then, add the salt, dried basil, oregano, black pepper, and crushed red pepper, mixing again until everything is evenly seasoned.
Roast the vegetables: Spread the coated vegetables in a single layer on a baking sheet, ensuring they aren’t overcrowded to allow even roasting. Place the sheet in the preheated oven and roast for 30-40 minutes, or until the onions are lightly golden and the tomatoes are soft and juicy.
Blend the soup: Once roasted, transfer the veggies into a blender, scraping up all the delicious juices from the baking tray. Blend until smooth—this will be the base of your soup. If you prefer a chunkier texture, blend less.
Heat and finish the soup: Pour the blended mixture into a pot and heat over medium until warmed through. Stir in the heavy cream for that creamy finish and remove from heat. Serve warm with a sprinkle of grated parmesan on top.

Storing & Reheating

Leftover oven roasted tomato soup should be stored in airtight containers, and it can sit at room temperature for up to 2 hours. In the refrigerator, it should last about 5 days. For longer storage, this soup freezes beautifully for up to 3 months; just make sure to use containers safe for freezing. When reheating, gently warm it on the stovetop over low heat, stirring frequently. You might want to add a splash of vegetable broth or water to restore its creamy texture—flavors will remain rich, but slight separation may occur when chilled.

Chef’s Helpful Tips

Always roast the vegetables at high heat; the caramelization contributes to the richness of the flavor.
If your soup is too thick upon reheating, you can adjust the consistency by adding a bit of water or broth gradually until you reach your desired texture.
Feel free to experiment with fresh herbs like thyme or rosemary in addition to, or instead of, dried herbs for a more vibrant taste.
If you find the soup too acidic, a pinch of sugar can counteract the tartness of the tomatoes.
To save time during the week, prepare the soup in advance and simply reheat before serving; the flavors develop further.

Oven roasted tomato soup is not just a meal; it’s an invitation to enjoy a little cozy moment. As you savor each warm, rich spoonful, I hope you find as much joy in making and sharing this recipe as I do. Feel free to personalize it with your favorite toppings or sides, from croutons to a slice of crusty bread, making it perfect for any occasion.

Recipe FAQs

Can I use canned tomatoes instead?

Absolutely! For a hassle-free option, canned tomatoes are a great alternative. Use about 2-3 cans of whole or diced tomatoes in place of fresh tomatoes. Just remember to adjust your seasoning because canned tomatoes can sometimes be saltier.

How long does the soup last in the fridge?

Your oven roasted tomato soup will stay fresh for about 5 days when stored in an airtight container in the refrigerator. Just reheat it gently on the stove, adding a little splash of broth if needed.

Can I make this soup vegan?

Yes! To make it vegan, simply omit the heavy cream and parmesan cheese or replace them with soaked cashew cream or your favorite dairy-free cream alternative. Nutritional yeast can also be added for a cheesy flavor.

What are some good toppings for this soup?

Consider garnishing with fresh basil, croutons, a swirl of olive oil, or a bit of extra parmesan. For a spicy kick, you might even add a sprinkle of red pepper flakes. Enjoy getting creative with your toppings!

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Oven Roasted Tomato Soup

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Author: Anna
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Soups
Method: Oven Roasting
Cuisine: American

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Description

Experience the delightful taste of this Oven Roasted Tomato Soup. Featuring fresh tomatoes, garlic, and a creamy finish, this simple recipe is perfect for a cozy meal.

Ingredients

Scale

3½ pounds tomatoes, washed and halved
2 medium onions, roughly chopped (yellow or white)
2 large carrots, cut into 2" pieces
8 cloves garlic, minced
3 tablespoons avocado oil
1½ teaspoons salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 cup heavy cream
1/4 cup parmesan cheese, grated

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Instructions

Preheat your oven to 400°F.
Combine the tomatoes, onions, carrots, and garlic in a large bowl. Drizzle with avocado oil and toss to coat.
Sprinkle in salt, basil, oregano, black pepper, and crushed red pepper. Mix well again.
Spread the mixture on a baking sheet in an even layer.
Roast for 30-40 minutes until the onions are golden and tomatoes are cooked through.
Transfer the roasted veggies to a blender along with any juices. Blend until smooth and pour into a pot.
Heat over medium until warm, then stir in heavy cream. Serve topped with Parmesan cheese.