My Tomato Soup Secret
I have a little secret for the best soup. You must roast your tomatoes first. It makes them sweet and deep. The oven does all the magic.
I learned this from my own grandma. She never used a recipe. She just knew. I still laugh at that. Her kitchen always smelled like summer. Doesn’t that smell amazing? What is your favorite smell from your grandma’s kitchen?
Why Roasting Matters
Putting tomatoes in the hot oven changes them. They get a little brown on the edges. This makes their flavor so much richer.
This matters because good food is about building flavors. Each step adds a new layer. It turns simple ingredients into something special. It is like a warm hug in a bowl.
A Silly Little Story
One time, I was making this soup. I was talking to my cat, Buster. I got so distracted I forgot the onions. I added them at the very end.
The soup was still good. But it taught me a lesson. The order of things matters. Sautéing the onions first makes the whole soup taste better. It is the foundation.
The Fun Part
My favorite part is blending the soup. It goes from chunky to silky smooth. It feels like a miracle every single time.
Fun fact: The red pepper flakes do not make the soup very spicy. They just give it a little warm feeling in the back of your throat. Do you like a little warmth in your food, or do you prefer it completely mild?
Making It Your Own
This soup is a perfect blank page. You can add a sprinkle of parmesan. Or you can dip a big piece of cheesy bread right in.
This matters because cooking is about joy. It is about making something that makes you happy. What is your favorite thing to dip in tomato soup? I would love to know.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe plum tomatoes | 3 pounds | cut in half lengthwise |
| Extra virgin olive oil | 1/4 cup + 2 Tablespoons | divided |
| Yellow onions | 2 | chopped (about 2 cups) |
| Garlic | 5 cloves | minced |
| Butter | 2 Tablespoons | |
| Crushed red pepper flakes | 1/4 teaspoon | |
| Canned whole plum tomatoes | 28 ounce can | undrained |
| Fresh basil leaves | 2 cups | packed, then chopped |
| Dried thyme | 1/2 teaspoon | |
| Low-sodium chicken or vegetable broth | 4 cups | |
| Salt and pepper | to taste | |
| Grated parmesan and fresh basil | optional garnishes |
My Cozy Roasted Tomato Soup
Oh, the smell of tomatoes roasting in the oven. It reminds me of my own grandma’s kitchen. She always said good soup takes a little patience. But it is so worth the wait.
This recipe is my favorite for a rainy day. The roasting makes the tomatoes taste sweet and deep. I still laugh at how my grandson calls it “pizza soup.” Let’s make a big pot together.
Step 1: First, get your oven nice and hot. Set it to 400 degrees. This warmth is the secret to sweet tomatoes. It feels like a cozy hug for your ingredients.
Step 2: Toss your fresh tomatoes with that lovely olive oil. Be generous with the salt and pepper. Lay them all in a single layer on a pan. (A hard-learned tip: don’t crowd the pan. They will steam, not roast!).
Step 3: Now, pop them in the oven. Let them roast for 45 minutes. You will know they are ready when the edges get dark. Doesn’t that smell amazing?
Step 4: Time for the big pot. Cook the onions and garlic with butter and red pepper. Cook them until they are soft and smell wonderful. This is the flavor base for our soup.
Step 5: Add the canned tomatoes, fresh basil, thyme, and broth. I grow my own basil in a little pot. There is nothing better than that fresh, green smell.
Step 6: Your roasted tomatoes should be ready now. Scrape every last one into the pot. Do not forget the juicy bits on the pan. That is pure flavor gold.
Step 7: Bring your soup to a bubble. Then, let it simmer gently for 40 minutes. This is when all the flavors decide to be friends. What’s your favorite cozy meal on a rainy day? Share below!
Step 8: Give your soup a little taste. Does it need more salt? A little more pepper? Trust your own tongue. It knows what you like.
Step 9: Carefully blend the soup until it is silky smooth. Be very careful, it is hot. I once made a big mess on my ceiling. I still laugh at that.
Step 10: Ladle it into bowls. A sprinkle of parmesan cheese on top is a must. Serve it with some cheesy bread for dipping. Perfect.
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Yield: 6 servings
Category: Lunch, Soup
Three Fun Twists to Try
I love this recipe because you can play with it. Here are some of my favorite ways to change it up. Each one feels like a whole new soup.
Creamy Dreamy: Stir in a big splash of heavy cream at the end. It makes the soup so rich and smooth. My grandkids adore this version.
Spicy Fiesta: Add a chopped jalapeño with the onions. It gives the soup a little happy kick. It will warm you right up.
Summer Garden: Use only fresh, ripe tomatoes from the garden. Skip the canned ones. It tastes like sunshine in a bowl.
Which one would you try first? Comment below!
The Perfect Pairings
A good soup deserves good company. For your bowl, I have a few ideas. A classic grilled cheese sandwich is always the right answer. Or some crunchy garlic croutons on top.
For a drink, a glass of iced tea with lemon is so refreshing. If you are feeling fancy, a crisp white wine is lovely. It cuts through the richness of the soup.
Which would you choose tonight?
Keeping Your Soup Cozy for Later
Let’s talk about storing this lovely soup. Let it cool completely first. Then pop it in the fridge for up to four days. It tastes even better the next day.
You can also freeze it for a rainy day. I use old mason jars for this. Leave some space at the top so the jar does not break. It will keep for three months in the freezer.
I once forgot to leave space in the jar. My freezer shelf had a big surprise the next morning. Now I always remember that extra inch. Reheat it gently on the stove. A warm, homemade meal ready in minutes is a true gift on a busy day. Have you ever tried storing it this way? Share below!
Simple Fixes for a Perfect Soup
Is your soup a bit too thin? Just let it simmer a little longer. The extra cooking time will thicken it up nicely. This makes the flavors richer too.
If the soup tastes too sharp, add a pinch of sugar. This balances the tomatoes’ acidity. I remember when my first batch was too tangy. A tiny bit of sugar fixed it right up.
Not enough flavor? Do not be shy with the salt and pepper. Taste as you go. Getting the seasoning right builds your cooking confidence. A well-seasoned soup feels like a warm hug. Which of these problems have you run into before?
Your Soup Questions, Answered
Q: Can I make this gluten-free? A: Yes, it is naturally gluten-free. Just check your broth label to be sure.
Q: How far ahead can I make it? A: You can make it up to two days ahead. The flavors get even better.
Q: I don’t have fresh basil. A: Use two tablespoons of dried basil instead. It will still be delicious.
Q: Can I double the recipe? A: Absolutely. Use a very large pot for all those tomatoes.
Q: Is the red pepper flake important? A: It just adds a little warmth. You can leave it out if you prefer. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love this roasted tomato soup. It is a recipe full of warm memories for me. Nothing makes me happier than sharing it with you.
I would be so delighted to see your creation. Show me your cozy bowl of soup. *Fun fact: A tomato is actually a fruit, but we cook with it like a vegetable!* Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Grace Ellington.
Roasted Tomato Soup Recipe Tastes Better From Scratch
Description
A classic, comforting soup made from scratch with roasted plum tomatoes, fresh basil, and savory broth for a rich and flavorful meal.
Ingredients
Instructions
- Preheat the oven to 400 degrees F.
- Toss the tomatoes with 1/4 cup olive oil and season with salt and pepper. Layer on a baking sheet in a single layer.
- Roast in the preheated oven for 45 minutes.
- Meanwhile, in a large pot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, butter, and red pepper flakes until the onion is translucent and starts to brown, about 10 minutes.
- Add the canned plum tomatoes, chopped basil, thyme, and chicken stock.
- Add the oven-roasted tomatoes, including the juices from the pan.
- Bring the soup to a boil and then reduce heat and simmer for 40 minutes, uncovered.
- Taste and add salt and pepper or more thyme or basil as needed.
- Transfer the soup to a blender or large food processor and puree until smooth.
- Serve with fresh grated parmesan cheese on top and a side of cheesy bread.
Notes
- For a smoother soup, pass the pureed soup through a fine-mesh sieve. For a creamier version, stir in a splash of heavy cream or coconut milk at the end.