Roasted Tomato Soup – fresh, smooth and full of incredibly concentrated flavor from sheet-pan roasting the tomatoes, vegetables and garlic. This recipe is great for using up your garden tomatoes and veggies, and can be made ahead too!
Tomato Soup is total comfort food! I can’t think of a time of the year when it is not on our menu at least once a week for lunch or dinner. Did you know that tomato soup is not only a top comfort food in the United States, but also Poland!
As a kid, I loved tomato soup. It was always canned and always served with grilled cheese to dip into it, but it was a favorite. When my sisters and I came home from school and saw the can with the red and white label on the counter, there really was cause for celebration!
My mom was German, so I grew up on a lot of red cabbage, Knackwurst and other stuff I thought was gross as a child. At the time, I thought that any break from that was a good thing. As I grew up, my tune changed on the German food, but not for my love of tomato soup.
For me, the best tomato soup uses a variety of different kinds of tomatoes for flavor. I raided my garden for Beefsteak, Roma and cherry tomatoes for this big pot of soup. I say “use what you already like and you can’t go wrong!”
Speaking of my so called garden, the only plants that thrived during our crazy summer weather were the tomatoes and jalapenos. (Mexican feast anyone?) All of the herbs except rosemary and parsley are dead and my sweet peppers are too sad to eat. I have plans for planting an even larger garden next spring, but now I’m having second thoughts. Is anyone else having this same problem?
This recipe is really simple. Cut up the veggies and peel the garlic. Throw everything into a bowl, drizzle with olive oil, sprinkle on salt and pepper and mix to coat. All the cutting and peeling took about 15 minutes. You could skip the bowl and just mix the veggies and garlic with the oil on the sheet pan, but I find everything is coated more evenly when I use a bowl.
Dump the bowl of veggies and garlic onto a sheet pan and arrange them in a single layer. Roast in the oven for 25 – 30 minutes at 425 degrees. The veggies are done when the skin on the tomatoes is shriveled and starting to char.
Scrape the veggies, garlic and all of the juice into a large soup pot. Add the broth and tomato paste to the pot and stir. Bring to a boil, then reduce the heat to simmer for 15 minutes. If you like basil, add it the last 5 minutes of simmering to soften. I like to use my cast iron pot, because it’s heavy and keeps the soup warm long after cooking!
When the potatoes are fork tender, the soup is ready to be blended…either with a stick (immersion) blender or food processor.
The result is a smooth, thick soup that is tasty and fresh. *My boys were home and not huge basil fans, so I only put about a tablespoon of chopped basil in this soup. Basil lovers, like me, add more basil as a garnish!
Other Garnish Ideas For Tomato Soup:
- Slice of cheesy garlic bread
- Dollop of sour cream
- Dusting of finely grated hard cheese such as Parmesan
- Mini pretzels
- Sliced garlic fried in oil until lightly browned and crisp
- Canned crispy fried onions
- Tortilla strips
- Cheese croutons
- Crushed potato chips
- Fresh herbs used in the soup
Hungry for more vegetable based soup recipes? You might like these two:
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Soup that is fresh, smooth and full of incredibly concentrated flavor from sheet-pan roasting the tomatoes, vegetables and garlic.
- 4 pounds tomatoes, stemmed and sliced in half
- 6 cloves garlic, peeled
- 1 medium yellow onion, peeled and sliced
- 1 medium potato, peeled and but into quarters or eighths, depending on size
- 1 red bell pepper, seeded and cut into 3 – 4 pieces
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons tomato paste
- 4 cups vegetable broth (or chicken)
- 1/2 cup lightly packed basil, chopped, or 2 teaspoons dried basil flakes. Plus more for garnish
- 1 teaspoon dried parsley flakes
- pinch of granulated sugar
- large sheet pan
- large cast iron pot
- Preheat the oven to 425 degrees.
- In a large bowl, add the tomatoes, garlic, onion,red pepper and potato. Drizzle with olive oil and sprinkle with salt and pepper. Stir to coat.
- Transfer the vegetables to a large baking pan with raised edges. Spread into a single layer, tomato cut sides down.
- Roast on center rack of 425 degree oven for 25 – 30 minutes, until tomatoes begin to char on top.
- Scrape the contents of the baking pan, including juices, into a large pot. Stir in the broth, tomato paste, dried basil (if using instead of fresh basil) and parsley.
- Bring the pot to a boil, then reduce heat to simmer for 15 – 20 minutes. The potatoes should be fork tender.
- Add fresh basil during the last 5 minutes of simmering to soften.
- In the pot, blend the soup with an immersion blender until smooth.
- To serve, garnish with extra basil (optional)
For this soup, I used approximately 2 pounds Beefsteak, 1 pound Roma and 1 pound cherry tomatoes.
If salt sensitive – omit the measured salt and only salt to taste