Easy Roasted Tomato Soup
A deeply flavorful, comforting and low-calorie roasted tomato soup, perfect for a light meal or appetizer. Roasting the tomatoes and garlic intensifies their natural sweetness and umami, creating a rich base with minimal effort.
For 4 servings
Preheat oven to 400°F (200°C). Wash and halve the ripe tomatoes. Cut the top quarter off the head of garlic to expose the cloves.
On a large baking sheet, arrange the halved tomatoes cut-side up. Place the garlic head alongside. Drizzle 1 tablespoon (15 ml) of olive oil over the tomatoes and garlic, then season lightly with salt and pepper. Roast for 30-35 minutes, or until tomatoes are softened and slightly caramelized, and garlic is tender.
While tomatoes are roasting, finely chop the yellow onion. In a large pot or Dutch oven, heat the remaining 1 tablespoon (15 ml) of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Once roasted, carefully remove the tomatoes and garlic from the oven. Squeeze the softened roasted garlic cloves out of their skins directly into the pot with the sautéed onions. Add the roasted tomatoes to the pot. Pour in the low-sodium vegetable broth.
Bring the mixture to a gentle simmer over medium heat. Reduce heat to low, cover, and let it simmer for 15-20 minutes, allowing the flavors to meld. Stir in the salt, black pepper, and optional granulated sugar.
Carefully transfer the hot soup mixture to a blender (working in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and creamy.
Taste the soup and adjust seasonings as needed. If the soup is too thick, add a little more hot vegetable broth until desired consistency is reached. Serve hot, garnished with fresh basil leaves and an optional drizzle of extra virgin olive oil.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Ensure tomatoes have space on the baking sheet for proper caramelization; otherwise, they will steam instead of roast.
- 2Use ripe tomatoes: The success of this soup relies on the natural sweetness of ripe, in-season tomatoes. If using out-of-season tomatoes, a pinch more sugar might be needed to balance acidity.
- 3Immersion Blender for Ease: An immersion blender makes blending much easier and safer, avoiding the need to transfer hot liquid to a conventional blender.
- 4Balance Acidity: If your soup tastes too acidic, a small pinch of baking soda (1/4 tsp at a time) can neutralize it without adding sweetness, or a teaspoon of sugar can also help.
Adapt it for your goals.
Spice
Add a pinch of red pepper flakes to the roasting tomatoes or while sautéing the onions for a subtle heat.
TextureTexture
For a richer, creamier soup, stir in 1/4 cup (60 ml) of heavy cream, coconut milk, or cashew cream after blending.
FlavorFlavor
Roast a sprig of fresh rosemary or thyme with the tomatoes, or add dried Italian herbs to the pot during simmering for an aromatic boost.
Why this is on our healthy list.
Antioxidant Powerhouse
Tomatoes are packed with lycopene, a powerful antioxidant that may help protect cells from damage and reduce the risk of chronic diseases.
Nutrient-Dense
This soup provides a good source of Vitamin C, Vitamin K, potassium, and folate, essential for overall health and immunity.
Weight Management Friendly
Naturally low in calories and fat, this soup is a satisfying and healthy option for those looking to manage their weight without sacrificing flavor.
Frequently asked questions
While fresh roasted tomatoes provide the best flavor, you can use two 28-ounce (794g) cans of whole peeled tomatoes, drained, and roast them for a shorter time (about 15-20 minutes) to get some caramelization.
