Description
This Roasted Tomato Soup with Herbs is a cozy classic elevated by slow-roasted Roma tomatoes, caramelized garlic, and a blend of fresh herbs. It’s smooth, deeply flavorful, and made from wholesome ingredients with an optional creamy finish. Perfect for chilly evenings, comforting lunches, or as a starter for any meal.
Ingredients
6 Roma tomatoes
4 garlic cloves, peeled
1 yellow onion, chopped
2 tablespoons olive oil
2 cups vegetable broth
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 teaspoon salt
½ teaspoon black pepper
¼ cup heavy cream (optional)
Instructions
1. Preheat the oven to 400°F (200°C). Slice tomatoes in half and place them cut-side up on a baking sheet with garlic cloves and chopped onion. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 35-40 minutes until tomatoes are soft and slightly charred.
2. Transfer the roasted ingredients to a blender or use an immersion blender in a pot. Add vegetable broth, thyme, and oregano. Blend until smooth. Strain for extra silkiness if preferred.
3. Pour the soup into a heavy-bottomed pot and bring to a gentle simmer. Adjust seasoning. Stir in heavy cream if using. Let simmer for 5–10 minutes more.
4. Serve hot, garnished with fresh herbs or roasted cherry tomatoes. Pair with crusty bread or grilled cheese.
Notes
For the deepest flavor, don’t skip the roasting step—it’s what brings out the tomato’s natural sweetness.
Use an immersion blender for less cleanup and direct pot blending.
Add a pinch of red pepper flakes if you want a spicy twist to balance the sweetness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting + Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 170
- Sugar: 6g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
Keywords: tomato soup, roasted tomato, vegetarian soup, comfort food