This Easy Roasted Tomato Soup is MUCH better than the can and couldn’t be simpler — perfect for fresh garden tomatoes and herbs! A healthy gluten-free and vegetarian meal with dairy free and vegan options.
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This easy Roasted Tomato Soup was inspired by my first foray into gardening and is one of our favorite things to do with summer tomatoes so far!
So I thought I was going to garden for the first time a few years ago.
I bought a bunch of plants — random things that I’d never really had any desire to grow before — and I got some dirt (when you live in the sandy land like we do, this a thing you have to do), and I put them in it. I watered like crazy.
And would you believe that not much happened?
My peppers didn’t really grow any peppers. My melons only grew to be a few inches in diameter before the frost set in. I didn’t get any rhubarb from my rhubarb plant. I only got a couple of zucchini and a handful of peas from my plants.
What I did get? A whole whack of tomatoes. Black cherry tomatoes and Roma tomatoes and tomatoes and tomatoes and tomatoes.
My kids were totally cool with this, as they love tomatoes. I was a little bummed that the rest of my garden didn’t work out as planned, but hey, at least I got something!
So this year, I’ve tried to be a little smarter about where and how to plant everything, and I’ve got my fingers crossed. The one thing I’m counting on? Some beautiful, juicy tomatoes.
I’ve been itching to develop an easy Roasted Tomato soup recipe that I can use (and maybe even save and freeze for the dead of winter!) once my tomatoes get going, and I love the flavor they get from roasted in the oven, especially with garlic and onions.
With a little — or a lot of — Parmesan cheese?!? So, so good.
It is seriously one of the easiest summer meals you could make — just throw some tomatoes on a pan and roast them up, then purée in your blender, add some evaporated milk or cream (totally optional!), herbs, tomato paste and season to taste.
Roasted Tomato Soup Ingredients and Substitutions:
- Tomatoes – I love to use Roma tomatoes but you can really use any kind you want, or a variety. A smattering of cherry or grape tomatoes add a nice punch of flavor and sweetness!
- Onion – any onion will do! White, yellow, red, or scallions.
- Oil – I like to use canola oil for this recipe as it has a neutral flavor and higher smoke point. If you prefer to use olive oil, you will need to reduce the cooking temperature to 375 and roast for a longer time.
- Seasonings and herbs – garlic, salt, pepper, and fresh basil are all you really need! Feel free to experiment with other herbs you have growing in your garden, like parsley, thyme, rosemary or dill.
- Evaporated milk – I like to use evaporated milk or cream because a little goes a long way and gives this soup a rich, creamy flavor. You can omit, use a lower fat milk (though it won’t be as creamy), lactose free cream, or another dairy free milk, but keep in mind that those will change the flavor somewhat.
- Parmesan cheese – I love the sharp, tangy flavor of Parmesan cheese with tomatoes, but Romano and Asiago are great options as well.
- Tomato paste – to bump up the tomato flavor! You could leave this out but it really makes for a flavorful soup.
- Sugar – don’t skip it! A little bit of sugar helps to balance out the acidity of the tomatoes.
How to make Roasted Tomato Soup:
- Grab some tomatoes, onions, oil and garlic and roast them up until lightly golden and they smell amazing!
- Pop them in the blender with some simple seasonings and a bit of cream and wait for the magic to happen
- Taste and adjust seasonings as desired — it’s as simple as that!
Tips and Tricks for Making this Roasted Tomato Soup:
- Grab the ripest tomatoes you can find — they are going to have the best flavour!
- Feel free to go a little easy on the onion if you’re not generally a fan — I love how it rounds out the flavour and gives the soup more depth, but it’s your soup so you do you 🙂
- Use whichever herbs you have handy that you love with tomatoes! Almost anything goes here.
- This soup is naturally gluten-free and vegetarian. You can easily skip out on the milk and cheese to make this a dairy-free, vegan recipe.
More tomato recipes:
Is your garden bursting? Here are some of our other favorite recipes!
- 20 Minute Creamy Tomato Soup — with fresh or canned tomatoes
- Slow Cooker Creamy Tomato Basil Chicken — swap the canned tomatoes for fresh with the juices!
- Use your cherry tomatoes in this Baked Chicken Caprese
- Or slice them and stack them up on the Best Burgers!
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Easy Roasted Tomato Soup
- 3 lb Roma tomatoes (about 9 large)
- ½ small onion (or less, if you prefer, sliced)
- 2 tablespoons canola oil
- 2 tablespoons minced garlic
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 cup evaporated milk (or cream)
- ½ cup freshly grated Parmesan cheese
- 3 tablespoons fresh basil
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Halve tomatoes and place cut side up with the onion on a rimmed baking sheet. Drizzle with oil and add garlic, salt and pepper. Stir to coat well.
- Roast for 40-50 minutes, just until starting to brown.
- Scrape everything into the blender and add the milk or cream, Parmesan, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
- Serve immediately with grilled cheese for dunking (obviously!).
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