Roasted Tomato Soup is a great way to use up all of the fresh summer produce. This soup uses fresh tomatoes and fresh basil and it’s perfect served with a baguette or a grilled cheese sandwich!
The tomatoes are finally starting to ripen in my garden, and I love finding ways to use the summer produce. So far, one of my favorite ways to use the garden tomatoes is this tomato and mayonnaise sandwich, or a good ‘ol BLT, but now this Roasted Tomato Soup is high on my list, too!
Tomato Soup really hits the spot any time of year, especially when it’s full of fresh produce. It can be lightened up paired with a side salad or be totally comforting served with a grilled cheese sandwich.
What You’ll Need
Tomatoes – I used a combination of Roma, heirloom, and cherry tomatoes! Really, 4 lbs of any type of tomatoes will work.
Crushed Tomatoes – along with the fresh tomatoes, my recipe also uses a can of fire roasted crushed tomatoes for extra depth of tomato flavor!
Vegetable or Chicken Broth
Heavy Cream – heavy cream adds a richness to this soup that is irresistible! You could skip it if you prefer, but I highly suggest the cream.
How to Make Roasted Tomato Soup
To start, cut the tomatoes into chunks and then toss with olive oil, garlic, salt, and pepper. Roast in a 400 degree oven for 40-45 minutes.
When the tomatoes are almost done, melt butter in a large soup pot and then sauté the onions until softened. Add some garlic and cook a couple more minutes. Then add the roasted tomatoes, crushed tomatoes, basil, and broth, and stir to combine. Bring to a simmer and cook for about 20 minutes.
Then, using a immersion blender or a regular blender, puree the soup. Stir in the creamy until well combined. Serve with baguette, crostini, or grilled cheese and enjoy!
Freezer Friendly Soup
This soup can easily be made into a freezer meal! Simply prepare the soup adding everything except the heavy cream. Let it cool completely and then freezer in Tupperware containers or Ziplock bags. To reheat, thaw it overnight in the fridge and then either reheat on the stovetop or slow cooker on low for a few hours. Add the heavy cream once it’s warmed through and stir to combine.