Homemade Roasted Tomato Soup
This cozy homemade tomato soup is packed with flavour from roasted tomatoes, garlic, onion, and red pepper. Everything roasts together in one Dutch oven before being blended into a smooth, creamy soup, making this recipe both incredibly easy and low on cleanup. Serve it with a crispy grilled cheese for the ultimate cozy meal.
Why You’ll Love It
- Big flavour: Roasting the vegetables brings out their natural sweetness and adds incredible depth.
- One-pot recipe: Everything roasts and blends right in the Dutch oven, so cleanup is minimal.
- Perfect comfort food: Smooth, creamy tomato soup paired with grilled cheese is hard to beat.
Ingredients
- 1 large tomato
- 560 g mini tomatoes
- 1 yellow onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 head of garlic
- Fresh thyme
- Fresh rosemary
- 1 tbsp olive oil
- 1 tbsp red pepper flakes
- 2 cups chicken stock
- 1 tbsp cream
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F.
- Add the vegetables: Add the roughly chopped tomato, mini tomatoes, onion, bell pepper, garlic, thyme, and rosemary to a Dutch oven.
- Add the liquids and seasoning: Drizzle with olive oil, then add the red pepper flakes, chicken stock, salt, and pepper.
- Roast: Place the uncovered Dutch oven in the oven and roast for 30 minutes, or until the vegetables are softened and nicely roasted.
- Add the garlic: Remove the roasted garlic from its skins and place the cloves back into the pot.
- Blend: Using an immersion blender, blend everything directly in the Dutch oven until smooth and creamy.
- Serve: Pour the soup into bowls and top with a drizzle of cream and fresh basil. Serve hot with a side of grilled cheese.
Pro Tips
- Don’t skip roasting: The roasted vegetables are what give this soup its deep, slightly sweet flavour.
- Adjust the spice: Reduce the red pepper flakes for a milder soup, or add more if you like some heat.
- Make it extra creamy: Add another tablespoon or two of cream if you prefer a richer tomato soup.
- Use an immersion blender: Blending directly in the Dutch oven keeps this recipe simple and saves you from transferring hot soup to a blender.
Storage
Store leftover tomato soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
The soup can also be frozen for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.
FAQs
Can I make this tomato soup vegetarian?
Yes. Simply substitute the chicken stock with vegetable stock.
Can I make this soup without cream?
Absolutely. The soup is still delicious without the cream. You can also add a splash of milk or your preferred dairy-free alternative.
What should I serve with tomato soup?
Grilled cheese is the classic pairing, but you can also serve this soup with crusty bread, garlic bread, or a simple salad.
Nutrition
Per serving, approximately:
105 kcal | 3 g protein | 13 g carbohydrates | 5 g fat
Nutrition calculated for 6 servings and will vary depending on the specific ingredients and brands used.
Homemade Roasted Tomato Soup
Ingredients
- 1 large tomato
- 560 g mini tomatoes
- 1 yellow onion roughly chopped
- 1 red bell pepper roughly chopped
- 1 head of garlic
- Fresh thyme
- Fresh rosemary
- 1 tbsp olive oil
- 1 tbsp red pepper flakes
- 2 cups chicken stock
- 1 tbsp cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F.
- Add the vegetables: Add the roughly chopped tomato, mini tomatoes, onion, bell pepper, garlic, thyme, and rosemary to a Dutch oven.
- Add the liquids and seasoning: Drizzle with olive oil, then add the red pepper flakes, chicken stock, salt, and pepper.
- Roast: Place the uncovered Dutch oven in the oven and roast for 30 minutes, or until the vegetables are softened and nicely roasted.
- Add the garlic: Remove the roasted garlic from its skins and place the cloves back into the pot.
- Blend: Using an immersion blender, blend everything directly in the Dutch oven until smooth and creamy.
- Serve: Pour the soup into bowls and top with a drizzle of cream and fresh basil. Serve hot with a side of grilled cheese.
