Easy Roasted Tomato Soup Recipe

I have a recipe that celebrates the robust flavors of fresh Campari tomatoes, caramelized yellow onions, and garlic melded in olive oil. A hint of thyme and basil come together to create what I call my Tomato Soup With Roasted Tomatoes. It invites a curiosity to explore every rich note.

I’m excited to share my take on an Easy Roasted Tomato Soup that really celebrates the flavors of fresh, sun-kissed Campari tomatoes. I start by halving 2 lbs of these tasty tomatoes and tossing them with a large yellow onion that I’ve roughly chopped and 4 garlic cloves smashed to release their aroma.

I drizzle in a generous 3 tablespoons of olive oil before adding a cup of vegetable broth to create a rich base for the soup. A sprinkle of salt, a dash of ground black pepper, dried thyme and a bit of dried basil come next along with a pinch of sugar to balance the acidity.

I like to think of this as a tomato soup that brings to mind some of the best recipes out there whether in the fall or summer. Garnish with fresh basil leaves and pair it with a side of grilled cheese for an utterly satisfying twist.

Why I Like this Recipe

I love this recipe because the roasted Campari tomatoes give off this smoky, slightly charred flavor that just makes my tastebuds dance. There’s something about the way the garlic and onion mix together that makes it feel super comforting on cold days.

I also really dig how the herbs like thyme and basil add a fresh kick, balancing out the natural acidity of the tomatoes especially with that little pinch of sugar. It makes the whole soup taste perfectly balanced even if im still tweaking the salt and pepper to my liking.

Lastly, I appreciate how easy it is to whip up. The process is pretty straightforward so even though i mess up sometimes, i can still quickly fix it and have a delicious, warmed-up meal, perfect for a cozy evening with a side of grilled cheese.

Ingredients

• Campari tomatoes add natural sweetness, fiber, and tang, forming the healthy soup base.
• Large yellow onions add a savory kick, fiber, and essential vitamins for overall flavor.
• Garlic cloves boost flavor and offer antioxidants, which help balance the soup acidity naturally.
• Olive oil provides heart healthy fats and enhances the flavors in every spoonful of soup.
• Fresh basil gives a bright, aromatic finish that makes the dish even more inviting.

Ingredient Quantities

• 2 lbs Campari tomatoes, halved
• 1 large yellow onion, roughly chopped
• 4 garlic cloves, peeled and smashed
• 3 tablespoons olive oil
• 1 cup vegetable broth
• 1/2 teaspoon salt (add more if needed)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• A pinch of sugar (optional, helps balance the acidity)
• Fresh basil leaves, for garnish

How to Make this

1. Preheat your oven to 400°F and get a rimmed baking sheet ready.

2. Toss your Campari tomatoes (halved), chopped onion, and smashed garlic with olive oil, salt, pepper, dried thyme, dried basil, and a pinch of sugar if you want to balance the acidity.

3. Spread everything out evenly on the baking sheet so they roast nicely, and pop them in the oven.

4. Roast for about 25-30 minutes until the tomatoes start getting soft and a little charred on the edges.

5. While the veggies roast, warm up your vegetable broth in a small pot on the stove.

6. Once the roasted veggies are done, transfer them into a blender and add the warm broth.

7. Blend it all until smooth. You might need to do it in batches depending on your blender’s size.

8. Pour the blended soup into a pot and let it simmer on low heat for about 5-10 minutes to let the flavors meld together.

9. Give it a taste and add more salt or pepper if needed.

10. Serve your soup hot in bowls, garnish with fresh basil leaves, and enjoy it with a side of grilled cheese for that extra cozy vibe.

Equipment Needed

1. Preheated oven (set to 400°F)
2. Rimmed baking sheet
3. Cutting board
4. Chef’s knife
5. Mixing bowl to toss the vegetables
6. Measuring spoons for the salt, pepper, thyme, basil, and sugar
7. Small pot to warm up the vegetable broth
8. Blender (you may need to work in batches)
9. Large pot for simmering the blended soup
10. Soup bowls for serving the finished dish
11. A spatula or spoon for stirring the mixture

FAQ

Easy Roasted Tomato Soup Recipe Substitutions and Variations

• Instead of Campari tomatoes, you can use Roma tomatoes; they work almost the same and are often easier to find
• You can swap out the yellow onion for a red onion if you prefer a slightly sweeter flavour
• If you don’t have fresh garlic cloves, try using 1/4 teaspoon of garlic powder per clove for a quick fix
• Instead of olive oil, any mild vegetable or canola oil will do (it won’t change the taste too much)
• If you don’t have vegetable broth, chicken broth or even a bouillon cube dissolved in water works just fine

Pro Tips

• Try not to crowd the veggies on the baking sheet so they roast evenly instead of steamin instead of proper roasting
• If your blender isn’t big enough, chop the roasted veggies into smaller batches and let them cool a bit before blendin to avoid any accidents
• Warming up the vegetable broth before blending helps the flavors blend together more smoothly so don’t skip that step
• Taste as you go after simmering and adjust the salt and pepper; a little extra seasonin can really bump up the flavor