Roasted Tomato Soup
Turn your surplus of tomatoes into a rich, creamy soup! If your garden tomatoes are producing like gangbusters, you’ll likely need to find ways to preserve them. Don’t let fresh tomatoes go to waste. Roast them and create a delicious soup.
Roasted Tomato Soup can be made ahead of time and then frozen for up to three months. You’ll be able to enjoy your summer tomatoes well into fall. And what’s better than a hot bowl of tomato soup on a cold autumn afternoon?
Roasting the tomatoes first provides a richness of flavor that is unmatched by canned soups. Garnish with fresh basil before serving and you’re in for a real treat!
Unlike some tomato soups that are thin and runny, this one is thick and creamy. The secret? A Russet potato! Yes, that’s a right — a potato is blended right into this soup to give it a velvety smooth texture.
- 3 lbs Tomatoes any variety
- 5 cloves garlic peeled and smashed
- 1 red onion diced
- 3 tbsp olive oil
- salt and pepper to taste
- 1 red bell pepper deseeded and diced
- 1 russet potato peeled and diced
- 3 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 4 cups vegetable broth
- fresh basil for garnish
- Preheat oven to 425 degrees. Place tomatoes, red onion, and bell pepper, and garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar and season with salt and pepper. Roast for 25 minutes or until tomatoes are soft and charred on the tops.
- While the tomatoes are roasting, heat 1 tablespoon of olive oil in a medium-sized saucepan over medium-high heat. Add the diced potato. Cook until the potato begins to crisp, about 8 minutes, stirring occasionally. Stir in the tomato paste. Pour in the vegetable broth. Cover and bring to a boil.
- Reduce the heat to low and simmer until the potato is fork-tender, about 15 minutes. Add the roasted tomatoes, red onion, bell pepper, and garlic to the broth. Blend the soup using a blender or immersion blender until smooth.
- Garnish with fresh basil and serve warm.
How To Freeze Tomato Soup
Before you freeze tomato soup, let it cool completely. Once it is cool, transfer the soup into a freezer-safe zip-top bag. The easiest way to do this is to place the bag in a bowl and roll the top of the bag over the edges of the bowl. Then, ladle the soup into the bag.
Once your soup is in the bag, remove any excess air and zip it shut. Place the bag in the freezer. Do not stack bags until they are frozen solid.
Thaw the soup out in the refrigerator overnight before reheating. Reheat in a medium-sized pot over low-medium heat, stirring occasionally. Garnish and serve warm.
Looking for other tomato recipes? Give these a try too!
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7 responses to “Roasted Tomato Soup”
The tomatoes are roasted whole?
You can roast whole or you can halve them.
I cut them into 1/4s or more, depending on their size.
Where/when do you add the balsamic vinegar?
You will add it the same time as the olive oil. I have updated the recipe. Thanks for pointing that out!
do you need to peel the tomatoes and do you dice before or after you roast?
You do not need to peel or dice the tomatoes. However, you can can dice if you wish…we would recommend before. All the ingredients go in a blender in the end.