There’s something incredibly comforting about a warm bowl of roasted tomato soup—especially when the weather is chilly. This Easy Roasted Tomato Soup recipe uses the rich, sun-kissed flavor of Campari tomatoes, combined with garlic, onion, and a mix of herbs, to create a deliciously smooth and flavorful soup. Whether you’re looking for a cozy lunch or a simple dinner, this soup is perfect to warm you up and satisfy your cravings. The best part? It’s easy to make, requiring just a few fresh ingredients and a little bit of time in the oven.

Easy Roasted Tomato Soup

Why You’ll Love This Recipe

This roasted tomato soup is a perfect blend of savory and slightly sweet flavors, with a depth that only roasting the vegetables can bring out. The Campari tomatoes are rich and juicy, while the garlic and onion add an aromatic base. The addition of smoked paprika gives it a subtle smoky flavor, and the fresh basil enhances the soup with a bright, herbal freshness. With just a splash of heavy cream, you get a smooth, creamy texture that makes each spoonful feel like a hug in a bowl.

Ingredients

Here’s what you’ll need to make this comforting, flavorful soup:

4 pounds Campari tomatoes (or tomatoes on the vine)
3 tablespoons olive oil
1 large onion, cut into 8 pieces
12 cloves garlic, halved or quartered if cloves are large
1 tablespoon kosher salt (or more to taste)
1 tablespoon oregano
1 teaspoon smoked paprika
1 cup vegetable broth (or chicken stock)
¼ cup heavy cream (more for serving)
½ cup fresh basil, loosely packed (plus more for serving)

Instructions

Follow these simple steps to make this Easy Roasted Tomato Soup:

1. Roast the Veggies:

Preheat your oven to 450°F (230°C).
Cut the tomatoes in half and place them in a large casserole dish or deep baking dish.
Add the onion and garlic to the dish. If your garlic cloves are large, halve or quarter them so they cook faster.
Drizzle the vegetables with olive oil and season with salt, oregano, and smoked paprika. Toss everything to ensure the vegetables are evenly coated.
Roast in the oven for 30-40 minutes, tossing halfway through, until the tomatoes and vegetables are softened and slightly caramelized.

2. Make the Soup:

Once the vegetables are roasted, transfer them, along with any juices, into a pot.
Add the fresh basil and blend the mixture until smooth using an immersion blender. Alternatively, you can transfer the roasted vegetables into a regular blender and blend in batches.
After blending, add the vegetable broth and heavy cream, stirring to combine. Adjust the consistency by adding more broth if you prefer a thinner soup.

3. Season and Serve:

Taste the soup and adjust the seasoning to your liking. If the soup is too acidic, you can balance the flavor by adding a spoonful of sugar.
Ladle the soup into bowls and garnish with chopped fresh basil.
Serve with a side of grilled cheese or a light side salad for the perfect meal!

Notes and Tips

For a smoother texture: You can blend the soup for a few more seconds if you prefer it even smoother.
Vegan Version: If you want to keep this soup vegan, simply substitute the heavy cream with coconut milk or cashew cream.
Herb Variations: If you don’t have basil, you can try substituting with thyme or oregano for a different herb profile.
Storage: Leftover soup can be stored in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months—just let it cool completely before storing.

Variations

Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño to the roasting vegetables to give your soup a little heat.
Roasted Red Peppers: For an extra depth of flavor, try adding roasted red peppers to the mix when blending the soup.
Add More Veggies: Carrots or celery can be added to the roasting pan for a more hearty, vegetable-forward soup.

FAQ

Can I use other tomatoes besides Campari?
Yes, you can use other types of tomatoes, like Roma or beefsteak tomatoes. Just keep in mind that different types of tomatoes may slightly change the flavor, but the recipe will still work well.

Can I make this ahead of time?
Absolutely! This soup keeps well in the fridge for up to 3 days, and the flavors will only develop more as it sits. Reheat on the stove and add a little extra broth if needed.

What if I don’t have an immersion blender?
You can always use a regular blender to blend the soup in batches. Just be careful when blending hot liquids—let the soup cool slightly before blending to avoid splashes.

Conclusion

This Easy Roasted Tomato Soup is the ultimate comfort food, with rich, savory flavors that come from roasting fresh vegetables to perfection. With its creamy texture, vibrant taste, and simple ingredients, it’s a cozy dish that’s perfect for any time of year, especially when paired with a grilled cheese sandwich. It’s easy to make and even easier to enjoy, so try it out and savor every spoonful