This classic roasted tomato soup is borderline perfection! Healthy and low fat, easy to make, and oh-so creamy, minus the cream! This is my go to tomato soup recipe, it comes together so quickly and is a dish the whole family will enjoy. Complete with toasted thyme bread, I’m willing to bet that this bowl of comfort will make it into your weekly rotation of recipes! It’s getting to be comfort food season around these parts, and it’s making me feel all the feelings about homemade soups! I love a good soup, especially tomato. I think we can all think back to a time in our life when tomato soup with a grilled cheese sandwich was, life. And although I didn’t make a grilled cheese for you guys, this toasted thyme bread almost stole the show! So simple, and a perfect touch to finish off this dish.
Why You Should Make This Roasted Tomato Soup
Easy To Make Healthy and Low Fat Simple Ingredient List Comfort Food Rich, Complex, Delicious
Tomato Soup:
Thyme Bread:
Bread – French baguettes are perfect for this. Olive oil – Substitute sunflower, safflower or avocado oil. Thyme – Freshly chopped.
Toasted Thyme Bread
Tips
Roasting the tomatoes will help them sweeten and become caramelized, leading to that rich tomato soup flavor. If you use dried herbs, cut the amounts needed in half. You can use chicken broth if that’s more convenient! I recommend using garden fresh or organic tomatoes to keep the soup as flavourful as possible.
Leftovers
Store tomato soup in an airtight glass or plastic container and it will last in the fridge for 3 – 4 days.
Freezing
Tomato soup also freezes very well! Place into a heavy duty freezer bag or airtight container and it will extend the shelf life for up to 6 months.
More Related Recipes:
Creamy Loaded Potato Soup Chicken Meatball Noodle Soup Perfect Thyme Skillet Potatoes Tuscan Bean Soup Italian Wedding Soup Cheddar Olive Thyme Bread Garlic and Herb Roasted Carrots Italian Meatball Soup Roasted Red Pepper Soup
title: “Roasted Tomato Soup” ShowToc: true date: “2024-11-05” author: “Joan Cooper”
This Roasted Tomato Soup recipe is adapted from The Clean Plates Cookbook. I’ve adjusted it to suit my family’s preferences, and I love how you don’t need to add cream to get a silky, satisfying soup. The addition of fresh basil and sage takes the flavor to the next level.
Ingredients You’ll Need
What’s in roasted tomato soup?
Fresh tomatoes (I use Roma tomatoes) Lots of garlic Onions Fresh herbs Balsamic vinegar Olive oil
You can add in coconut milk for creaminess, or even heavy cream or cheese if you don’t need a dairy-free recipe, but this simple combination becomes ultra-flavorful on its own. Prefer a creamy tomato soup? You an add in some heavy cream or coconut milk for creaminess, if you like, or any other milk you like. Start with a 1/4 cup of full fat canned coconut milk, and see how you like it. You can always add more, as needed!
Let them cool, then slip the skins off if you want a smooth tomato soup. (They come off very easily after roasting.) Cook the onions. Add olive oil to a large pot over medium heat, and sauté the onions until they are tender, about 10 minutes or so.
Add in the fresh herbs and stir for 1 more minute. Blend. Transfer the sauteed onions and herbs, along with the roasted tomatoes, garlic, and juices from the pan into a blender. Blend until totally smooth.
You can add water, if needed to help the mixture blend, but the tomatoes are so juicy, you probably won’t need any. You’ll add liquid in the next step! Simmer. Return the blended mixture to the pot, and add in 2 cups of water and 1 teaspoon of salt. Bring the soup to a simmer, and let it cook for 10 more minutes.
At this point, you can make any adjustments, adding more water to thin out the texture (I usually use 2 1/2 to 3 cups of water total), and you can add a touch of maple syrup, if you need a little more sweetness. Serve warm right away, with your favorite toppings. Try it with air fryer chickpeas on top, for a fast crunchy addition.
To Peel or Not to Peel
Do you need to peel tomatoes for soup? The peels contain most of the flavonoids and carotenoids found in tomatoes, so they make a healthy addition to this soup, but they will add a “stringy” texture if you’re looking for a smooth, blended soup. (Even my Vitamix doesn’t get it perfectly smooth with the tomato skins on.) For a totally silky-smooth soup, I recommend removing the peels. They slip off very easily after they have cooled slightly from roasting, so it will take an extra 2 to 3 minutes of effort to remove them.
Update Note: This recipe has been updated in September 2021 to reflect my preferences. The original recipe from The Clean Plates cookbook is below, if you preferred that version. (Reposted with permission) 4 pounds ripe tomatoes, quartered 1/4 cup balsamic vinegar 12 large garlic cloves, chopped 6 tablespoons organic extra-virgin olive oil, divided Fine sea salt, to taste Freshly ground pepper, to taste 2 medium-size red onions, diced 1/4 cup chopped fresh basil 2 tablespoons finely chopped fresh flat-leaf parsley 4 1/2 teaspoons finely chopped fresh sage Preheat the oven to 500F. In a large bowl, combine the tomatoes, vinegar, garlic, 1/4 cup of the olive oil, and a generous sprinkle of salt and peppers. Transfer the mixture, along with any accumulated juices, to a large rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down, and roast until charred on the edges, about 40 minutes. Set aside and cool slightly, then slip the skins off the tomatoes. In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes. Add the basil, parsley, and sage and cook, stirring occasionally, for about 1 minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups of water. Bring to a boil, lower the heat to a simmer, and cook gently to allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste. Serve hot. — Reader Feedback: What’s your favorite type of comfort soup?
