When the temperatures drop, there’s nothing more comforting than a bowl of Roasted Tomato Soup. Packed with vibrant flavors and a touch of creaminess, it’s the ultimate cozy meal, especially when paired with a gooey grilled cheese.
When the temps drop in Dallas, it’s soup season in full swing, and nothing beats a warm, comforting bowl of Roasted Tomato Soup. Whether you’re looking for something light but hearty or the perfect partner to a gooey grilled cheese sandwich, this soup delivers on every level. What makes it stand out? A medley of different tomato varieties brings depth to the flavor, while a splash of sherry vinegar at the end cuts through the acidity, creating a beautifully balanced dish.
This soup isn’t just delicious; it’s versatile. Serve it as a simple starter, or make it the star of your weeknight dinner. Roasting the tomatoes brings out their natural sweetness, while the addition of basil and a touch of cream gives it a velvety finish. Ready to make your kitchen smell like a dream? Let’s dive into the recipe!
Why This Recipe Works
Depth of Flavor: Using different tomato varieties elevates the soup with a range of sweetness, acidity, and umami.
Roasting Tomatoes: Roasting enhances the natural sugars and concentrates the flavors, giving the soup a robust base.
Balancing Act: The sherry vinegar cuts the acidity, and the heavy cream adds a touch of luxury without overpowering the fresh tomato taste.
Mini San Marzano tomatoes
Use different varieties of tomatoes to add depth
Tips for Making Roasted Tomato Soup
Pick Your Tomatoes Wisely: A mix of heirloom, Roma, and cherry tomatoes works wonders for flavor complexity.
Roasting is Key: Don’t skimp on the olive oil—it helps caramelize the tomatoes and adds richness to the soup.
Customize the Creaminess: Prefer a lighter soup? Skip the heavy cream, or use coconut milk for a dairy-free alternative.
Add Grilled Cheese: Let’s be real—no tomato soup is complete without a gooey grilled cheese for dipping.
How To Make Roasted Tomato Soup
What you will need:
Equipment
Ingredients
- 3½ lbs ripe tomatoes any size, different varieites
- 1 red onion
- 1 tsp Kosher salt
- 1 tbs fresh black pepper
- 1 garlic bulb
- 3 tbs olive oil, divided
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp crushed red pepper flakes
- 2½ cups chicken stock
- 1/2 cup basil, chopped
- 1/2 cup heavy cream
- 1 tbs sherry vinegar
1. Roast the Tomatoes
Preheat the oven to 450℉. Cut the tomatoes into quarters and place them in a roasting pan. Drizzle with 2 tablespoons of olive oil and season with Kosher salt and black pepper. Roast for 35-40 minutes, or until softened. Remove from the oven and let cool on a wire rack.
2. Prepare the Soup Base
Transfer the roasted tomatoes to a large pot. Squeeze the roasted garlic cloves into the pot, discarding the skins. Bring the mixture to a simmer over medium heat and add the chicken stock. Reduce the heat to medium-low and simmer for 30 minutes..
3. Blend the Soup
Using an immersion blender (or working in batches with a traditional blender), puree the soup until smooth. Adjust seasoning with additional Kosher salt if needed.
4. Finish the Soup
Stir in the chopped basil and simmer for an additional 15 minutes. Add the heavy cream for richness, then turn off the heat and stir in the sherry vinegar for a final flavor boost.
5. Serve and Enjoy
Ladle the soup into bowls and garnish with extra basil if desired. Pair with your favorite grilled cheese sandwich for the ultimate cozy meal.
Soup’s On!
This soup isn’t just a meal; it’s an experience—a warm hug on a chilly day, a quick go-to for busy weeknights, or even an elegant starter for holiday dinners. The roasting process takes everyday tomatoes and transforms them into something truly special, while the creamy texture and bold flavors keep you coming back for more.
What’s your favorite way to enjoy tomato soup? Leave a comment below and let’s swap cozy soup ideas!
Roasted Tomato Soup
Equipment
- 1 Blender
Ingredients
- 3½ lbs ripe tomatoes any size, different varieites
- 1 red onion
- 1 tsp Kosher salt
- 1 tbs fresh black pepper
- 1 garlic bulb
- 3 tbs olive oil, divided
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp crushed red pepper flakes
- 2½ cups chicken stock
- 1/2 cup basil, chopped
- 1/2 cup heavy cream
- 1 tbs sherry vinegar
Instructions
- Roast the tomatoes. Preheat the oven to 450℉. Cut the tomatoes in quarters and place in a roasting pan. Drizzle with 2 tablespoons of olive. Season with Kosher salt and black pepper. Roast for 35-40 minutes or until softened. Transfer to a wire rack to cool.
- Make the soup. Add tomatoes to a large pot. Squeeze the garlic into the pot. Bring to a simmer over medium heat. Add the chicken stock. Reduce the heat to medium-low and simmer for 1/2 hour.
- Blend the soup. Using an immersion blender or adding the ingredients to a blender, puree the soup until smooth. Adjust seasoning with Kosher salt if needed. Add in the basil. Simmer for 15 minutes. Add in the heavy cream. Turn the heat off and add in the sherry vinegar.
Notes
Nutrition
