Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe – light, quick and easy to make, creamy and delicious. Ready in 45 minutes, simple flavors, gluten and dairy free. No heavy cream used. Perfect for a light lunch or dinner. 

There is something so simple, but special about roasting tomatoes in the oven. The aroma reminds me of two of my favorite recipes – Roasted Tomato Pasta and Bulgarian Lutenitsa.

The reason, why I’m roasting tomatoes this time is different.

This is a simple soup made with just 5 main ingredients and some seasoning.

I was never a fan of “unpeeled” tomatoes, but this is one of the few recipes, where you can get away with using cherry tomatoes with the peel on.

It is very difficult to peel them, even if they are fully roasted, because they fall apart.

Their skins are tender and after you blend the soup, there will be no trace from them. I assure you the soup is very smooth and satisfying.

Trend – there has been a trend of similar recipes, where you just get a cherry tomato bunch, roast it in the oven and use it for a soup or tomato sauce. 

I agree – it is an easy way to incorporate tomatoes into your meals.

Enjoy on a chilly evening or as a dinner starter for and know, that you have an option to elevate the essence of tomatoes

How to make Roasted Tomato Soup ?

What type of tomatoes to use?

For best results use cherry or grape tomatoes in similar sizes, because they will roast evenly and as I already mentioned – they have thin and delicate skins, which do not need to be removed prior to blending.

Yellow or orange tomatoes, or even mini heirlooms can be used in the recipe.

What other vegetables are needed for this recipe?

I make tomato soups quite often in the winter, because they create a cozy, warm and comforting feeling this time of the year.

This fresh and flavorful soup is made with a short list of ingredients – cherry tomatoes, red peppers, yellow onions and garlic.

Feel free to add “golden”/yellow or orange cherry tomatoes, yellow or orange peppers.

Bell peppers work great in the recipe, but I used an European variety of sweet red peppers.

They look similar to Fresno peppers, have a lot of flavor but no heat.

Other veggies, you may possibly add are – carrots, zucchini or squash.

How long to roast tomatoes for a soup?

Roast at 350 F (180 C) for 30-40 minutes, until the vegetables are charred.

Cooking time will vary, depending on the amount if ingredients and the type of oven and pan used.

Feel free to increase the oven temperature to 400 F (200 C) and reduce cooking time to 20-25 minutes.

Lately, I’ve been cooking at lower temperatures, while testing some biohacking recommendations from I class I took.

Making a creamy tomato soup without the use of heavy cream and dairy.

The soup has an amazing flavor, that will definitely tantalize your taste buds.

There is no need to add heavy cream, but if you’f like to, you can do so. Just drizzle some, before serving or add up to 1/2 cup and heat the blended soup together with the cream for 5-7 minutes, then serve.

What to serve with?

This soup tastes great on its own, but it is not quite filling. You do need some crusty bread (Try my No Knead Dutch Oven Bread), a grilled cheese sandwich or some croutons to add to it. If you’d like to keep the meal gluten free and low-carb, try this Keto bread instead. Serve with a homemade salad or just some mixed greens, dressed with salt, olive oil and Balsamic.

Sprinkle some Parmesan cheese on top to spice up the soup.

Vegan cheese, Feta or nutritional yeast will also work.

How to make a grilled cheese sandwich?

Sharing a recipe for it has never been in my plans.

Pretty much everyone around me knows how to do it.

There are many variations, of course.

All you need are 2 slices of bread of your choice – white, sourdough or even baguette.

Lots of cheese and butter are mandatory.

Heat a pan over medium-high heat.

Add butter.

Place a slice of bread in the pan.

Add lots of cheese on top, then add the second slice of bread. Cook for 1-2 minutes, until golden.

Carefully flip the sandwich and cook for another 2 minutes. Brush with melted butter (optional). Serve with your favorite soup.

Recipe tips:

• Use good quality, ripe cherry tomatoes. You can roast them on the vine, or separate them.
• Roasting – you can roast the tomatoes and other vegetables on a cookie sheet, but I recommend using a baking dish with walls, to preserve the juices and reduce splashing inside the oven.
• Add extra seasoning to the soup. Since, we are not using a lot of fancy ingredients and there is no heavy cream, some extra seasoning won’t hurt.
• Fresh spices – basil, oregano and thyme are great for garnishing. Add hot pepper flakes for an extra kick.
• Feel free to double or triple the recipe and store it in the fridge for your work lunch and kids lunches.
• Blending – make sure you use a powerful blender or a food processor, to ensure the final result is silky and smooth. Immersion blender can be used, too. Be extra careful, when handling hot liquids like this soup. If you are making a large amount – blend in batches. I even blended this amount in 2 batches. Make sure the blender is covered well, but also press the lid with a towel, while blending.
• With simple soups like this one, I suggest that you season to taste. This means – follow my recipe, but add more salt, pepper, paprika, oregano and other fresh herbs to taste. I don’t want to read that the soup was tasteless. Flavors will vary, based on the ingredients used, so make sure you adjust it to your taste.
• Toppings – various cheeses, bacon, pesto, drizzle of balsamic vinegar, olive oil or heavy cream, dollop of sour cream, croutons or chips.

More soup recipes:

• Greek Fish Soup Recipe
• Easy Carrot Soup
• Tomato Feta Soup

Tomato Soup Recipes:

• Fresh Tomato Basil Soup
• Creamy Tomato Chickpea Soup
• This Tofu Soup from Vegetarian Mamma is warm, comforting, easy to make and delicious.
• Tomato Florentine Soup
• Creamy Tomato And Spinach Soup
• Spicy Tomato Soup from Seasonal Cravings – simple to make, smokey and perfect for a cold winter day.