Roasted Tomato Soup
With the cooler temperatures of autumn beginning to descend on us, I have been craving everything warm and cozy while still trying to hold on to the last little bits of summer. Roasted Tomato Soup is perfect for this transitional time of the year! It highlights the queen of fresh summer produce while beginning to lean into the warm and cozy flavours of autumn.
Table of Contents
- Roasted Tomato Soup Ingredients
- Required Equipment
- What Type of Broth Should I Use?
- Step 1—Prep the Soup Ingredients
- Step 2—Roast the Tomatoes
- Step 3—Blend the Soup
- Step 4—Heat and Serve
- More Cozy Soups to Make
Roasted Tomato Soup Ingredients
To make Roasted Tomato Soup, you will need the following ingredients:
- 3.5 lbs heirloom tomatoes
- 2 large yellow onions
- 3 large garlic cloves
- 2 teaspoons fresh thyme, leaves picked
- 3 tablespoons olive oil
- Sea salt and fresh black pepper, to taste
- 4 cups chicken or vegetable broth
- 1 teaspoon apple cider vinegar
Required Equipment
- High-speed blender
- 9 x 13 inch casserole dish or a rimmed sheet pan
- Large soup pot
What Type of Broth Should I Use?
This Roasted Tomato Soup works beautifully with both vegetable and chicken broth. Can I make one request? Regardless of which stock you use in this soup, if you have the time, make your own stock! Homemade stock adds another whole layer of depth to a recipe. I make my own stock all throughout the year and keep a few litres of it in the freezer at all times. The instruction for how I make my chicken stock can be found here.
Step 1—Prep the Soup Ingredients
Preheat the oven to 425℉. Halve the heirloom tomatoes and remove the stems using a paring knife. Peel the onions and garlic cloves, then cut the onions into quarters.
Step 2—Roast the Tomatoes
Transfer the tomatoes, onion, and whole garlic cloves to a 9 x 13 inch casserole dish. Alternatively, you can use a large rimmed baking sheet, but a casserole dish works best. Sprinkle over the thyme leaves, season with salt and pepper, then drizzle in the olive oil. Gently rub the olive oil and seasonings all over the vegetables.
Roast the tomatoes, onion, and garlic in the preheated oven for 45 minutes, rotating the pan halfway through. Roasting the vegetables deepens the flavour, resulting in a luxurious-tasting soup.
Step 3—Blend the Soup
Allow the roasted vegetables to cool slightly, then transfer them to a high-speed blender. Add your broth of choice and blend on high until completely smooth. Depending on the size of your blender, you may have to do this in batches.
Step 4—Heat and Serve
Transfer the blended soup to a large soup pot to reheat. Taste and adjust the seasoning to your liking. Once the soup has come to a simmer, remove it from the heat and stir in the apple cider vinegar.
Serve immediately, or store in the fridge for up to 5 days. You can also store the soup in the freezer for up to three months.
More Cozy Soups to Make
If you loved this Roasted Tomato Soup recipe, be sure to try these other cozy soups:
Roasted Squash Soup with Coconut Milk
Roasted Red Pepper + Cauliflower Soup
If you make it, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Roasted Tomato Soup
Equipment
- High speed blender
- 9 x 13 inch casserole dish (or a large rimmed sheet pan)
- Large soup pot
Ingredients
- 3½ lbs heirloom tomatoes (approximately 5 large tomatoes)
- 2 large yellow onions
- 3 large garlic cloves
- 2 teaspoons fresh thyme, leaves picked
- 3 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon apple cider vinegar
- Sea salt and fresh black pepper, to taste
Instructions
- Preheat the oven to 425℉. Halve the heirloom tomatoes and remove the stems using a paring knife. Peel the onions and garlic cloves, then cut the onions into quarters.
- Transfer the tomatoes, onion, and whole garlic cloves to a 9 x 13 inch casserole dish. Alternatively, you can use a large rimmed baking sheet, but a casserole dish works best. Sprinkle over the fresh thyme leaves, season with salt and pepper, then drizzle in the olive oil. Gently rub the olive oil and seasonings all over the vegetables.
- Roast the tomatoes, onion, and garlic in the preheated oven for 45 minutes, rotating the pan halfway through. Roasting the vegetables deepens the flavour, resulting in a luxurious-tasting soup.
- Allow the roasted vegetables to cool slightly, then transfer them to a high-speed blender. Add your broth of choice and blend on high until completely smooth. Depending on the size of your blender, you may have to do this in batches.
- Transfer the blended soup to a large soup pot to reheat. Taste and adjust the seasoning to your liking. Once the soup has come to a simmer, remove it from the heat and stir in the apple cider vinegar.
- Serve immediately, or store in the fridge for up to 5 days. You can also store the soup in the freezer for up to three months.
