Tomato soup is so yummy and comforting. It is also really easy to make.
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I prefer this soup in the summer when tomatoes are at their peak of ripeness but you can really make this any time of year.
You will want to set aside about an hour and a half to make this soup. For the first hour, you will be roasting the vegetables which will be largely unattended but will give the soup its rich, deep flavor.
Roasted Tomato Soup
3 lbs Roma tomatoes, halved
10.5 oz package cherry tomatoes
2 heads of garlic, slice the entire head in half
2 carrots, halved
6 small sweet peppers, chopped with stem ends removed
1 onion, chopped
4 cups of stock (vegetable or chicken are the best)
2-3 tablespoons prepared pesto
1/4 cup heavy cream
salt and pepper to taste
fresh basil (optional)
freshly grated parmesan cheese (optional)
- Preheat the oven to 375°F. Cover a large sheet pan with foil (you may need two pans). Place the tomatoes, garlic, carrots, sweet peppers and onions on the sheet tray. Drizzle with olive oil and sprinkle with salt and pepper. Place the tray in the oven for one hour. You will want to give everything a toss after 30 minutes.
NOTE: I have a really cool garlic roaster which is pictured below. I used mine to cook my garlic. It is probably my most favorite kitchen tool and I use it often. You can get one on amazon, right here.
- When the vegetables have finished roasting pour all of the vegetables and any juices into a large dutch oven.
- Add 1 cup of stock and use an immersion blender to begin pureeing the soup.
Note: If you do not have an immersion blender you can place the veggies and stock into a regular blender. Be sure to allow your veggies to cool first because blending hot liquids can be dangerous.
- When the soup is as smooth as you would like it, turn the heat to medium to bring up the temperature.
- Add 2 tablespoons of prepared basil pesto. Taste your soup and adjust salt and pepper as needed and add an additional tablespoon of pesto if desired.
- When the soup has reached the desired temperature, stir in 1/4 cup of heavy cream to give the soup a silky taste and feel.
- Serve the soup garnished with croutons, fresh basil and freshly grated parmesan.