Homemade roasted tomato soup that is done in less than 30 minutes!
Is that even possible? Yes, it is and this soup is full of rustic flavor. You will absolutely love it. So are you ready to learn how to make roasted tomato soup? Come join me in the kitchen!
This soup is made from scratch. So we make roasted tomatoes out of the oven from scratch.
Of course, you can speed up this recipe by using canned fire-roasted tomatoes.
The difference will probably be limited but with this recipe, you know what you are putting into your soup.
Tomato soup fits perfectly on your home bistro menu. It is a great starter or a meal on its own.
If you add some bread or crostini’s you have a great meal.
If you love a rustic keep the tomatoes as is. However, you can easily turn it into a smooth soup using a blender.
This recipe is without cream but if you find the soup to tart you can add some rich cream.
Roasted tomato soup
To make this homemade tomato soup you need a number of ingredients. Put the following ingredients on your grocery shopping list and have them ready when you start:
- Whole Roma tomatoes
- Cherry tomatoes
- Tomato puree
- Broth (chicken or vegetable)
- Small onion
- Olive oil
- Fresh parsley
- Grated cheese
- Salt and pepper to taste
How to make roasted tomato soup
To make this recipe start with turning your oven to broil. Dice the tomatoes, half the cherry tomatoes, and garlic.
Put all the chopped tomatoes and garlic on a baking tray. Sprinkle with olive oil and put in the oven for 15-18 minutes.
Turn the vegetables halfway through the cooking time or when they start to char.
Take a Dutch oven, heat to medium and add all the vegetables from the oven.
Stir through and add the tomato paste and half of the chicken broth. Then add the oregano.
Simmer for 10 minutes if the soup gets too thick add some of the leftover broth. Taste and season with salt and pepper.
If you want a smooth soup use a stand mixer if you want it rustic leave as is.
Spoon into a bowl and add some cream, fresh parsley or grated cheese to decorate.
Serve with tomato soup
This soup is great all on its own but you can make it taste even better if you serve it with:
How to thicken tomato soup without cream?
If your soup is to liquidity and you do not want to use cream you can use starch to thicken the soup.
You can use:
- Reduction – leave the soup to simmer for a longer period. The liquid in the soup will evaporate and reduce the soup naturally
- Flour – use 1/2 tablespoon per 4 cups of soup
- Starch – like cornstarch, tapioca starch or arrowroot. To prevent the starch from clumping add some cold water to the starch. Start with 2 teaspoons and add water. Stir to remove clumps before adding it to the soup
- Full fat milk – this will thicken your soup but do not boil the soup after you add the milk
- Sour cream – will also thicken your soup again do not boil the soup again after adding the cream
- Coconut milk – instead of cream you can add coconut cream to thicken your soup it will have some effect on the flavor
I have not used any of the thickeners for this tomato soup.
Other soup recipes
If you love good soup you might also want to take a look at these recipes:
I hope you enjoy this soup as much as I do!
- 4 whole tomatoes, diced
- 10 cherry tomatoes, halved
- 2 tablespoons tomato puree
- 1 cup broth (chicken or vegetable)
- 1 small onion, chopped
- 2-3 tablespoons olive oil
- 3-4 cloves of garlic, halved
- 1 tablespoon fresh parsley
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons grated cheese for decoration
- Dice the tomatoes, half the cherry tomatoes, and garlic
- Preheat the oven and turn to broil. Put all the tomatoes and garlic vegetables on a baking tray. Sprinkle with olive oil and put in the oven for 15-18 minutes or when charred
- Turn the vegetables halfway through
- Take a Dutch oven and heat to medium and add the vegetables from the oven.
- Stir and add half chicken broth and tomato paste. Add the oregano
- Simmer for 10 minutes if the soup gets to thick add some broth
- Taste and season with salt and pepper to taste
- Spoon into a bowl and add some cream, fresh parsley or grated cheese to decorate
- If you want a smooth soup use a stand mixer if you want it rustic leave as is
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 11mgSodium: 401mgCarbohydrates: 26gFiber: 7gSugar: 13gProtein: 9g