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The Secret for the Best, Easiest Homemade Tomato Soup? Oven-Roasted Tomatoes!
I’m SO excited to ring in soup season with my all-time favorite Roasted Tomato Soup. It’s based on an Alex Guarnaschelli recipe. One that I fell in love with, during my college days, for its incredible rich flavor & creamy, dreamy texture. Over the years I’ve tweaked the recipe to streamline the process & create the boldest possible flavor with the least possible effort. The result? The most fabulously hands-off roasted tomato soup.
The secret lies in roasting the tomatoes with loads fragrant aromatics like shallot, garlic, & herbs. Roasting concentrates the tomatoes’ natural sweetness & infuses them with garlicky & herbaceous flavor. The oven does all of the work, & it’s the kind of thing that makes your kitchen smell like absolute heaven!
After roasting, you simply transfer the tomatoes to a blender with a few other tomato soup staples. Ingredients like vegetable broth & fresh basil, which results in the easiest creamy roasted tomato basil soup you’ll ever make!
Since the blender does some heavy-lifting it’s so important to use a high-speed blender. I’ve been blending with Zwilling’s Enfinigy Power Blender all year long, & can honestly say that I am completely obsessed. It has a powerful high-performance motor & its blades are German-made & razor-sharp. This means we can plan on using it all winter long to make the creamiest, dreamiest sauces & soups. Plus, when considering its quality & function, the price point is ridiculously reasonable! If you’re in the market for a new blender, definitely check it out – I can’t recommend it enough!
Homemade Roasted Tomato Soup Recipe Highlights
This roasted tomato soup is…
- RICHLY FLAVORED. The secret to the BEST homemade tomato soup lies in slowly roasting the tomatoes, which coaxes out their natural sweetness & concentrates their beautiful flavor.
- TOTALLY HANDS-OFF! This particular recipe was created with ease in mind – the oven & a blender do all of the work, resulting in a dreamy, creamy tomato soup that couldn’t be easier to throw together.
- A COLD WEATHER STAPLE. I’ve been making this recipe for the last 10+ years, & once you see how easy & delicious it is, you’ll make it all fall & winter long – guaranteed!
Literally nothing not to love about it! ♡ Read on to learn more about this Roasted Tomato Soup recipe, or jump straight to the recipe & get cookin’!
Roasted Tomato Soup Key Ingredients
The bold flavor in this oven-roasted tomato basil soup recipe is thanks to a few simple staple ingredients. By slowly roasting these humble ingredients, we coax out their robust flavors to create a soup that’s truly greater than the sum of its parts.
Note: full ingredients list & measurements provided in the Recipe Card, below.
Here’s what you’ll need…
- Tomatoes – For maximum flavor, this roasted tomato soup is made with both fresh tomatoes & canned tomatoes. Fresh Roma tomatoes give the soup beautiful sweetness & perfectly creamy texture, while canned fire-roasted tomatoes provide bold flavor.
- Aromatics – The tomatoes roast with loads of garlic & shallots, which have a slightly sweeter & more delicate flavor than onion, plus some Italian seasoning, dried basil, & a pinch of crushed red pepper flakes if you like a little kick.
- Extra virgin olive oil for its richness & just a splash of aged balsamic vinegar to add a touch of sweetness without adding sugar.
- Dry vermouth – It may come as a surprise – dry vermouth is not just for martinis! – but it’s the secret ingredient that offers a solution to the age-old question, “What can I add to tomato soup to make it taste better?” More on vermouth below!
Ingredient Spotlight ⇢ Dry Vermouth
While the first thing that comes to mind when you think of it is likely a sophisticated gin martini, dry vermouth is a fantastic staple ingredient to keep stocked in your kitchen for cooking.
Originating in France, dry vermouth is a fortified wine infused with herbs & botanicals. You can use it whenever a recipe calls for white wine, & since dry vermouth is more boldly flavored than the average cooking wine, it adds an extra punch of aromatic goodness to whatever you’re cooking. As a bonus, it has a much longer shelf life than wine – once it’s opened, it’ll keep for up to 3 months in the fridge.
How to Make Roasted Tomato Soup
The secret for the best tomato soup is roasting the tomatoes. The roasting process concentrates their beautiful flavor, coaxing out their natural sweetness. As a major bonus, it’s an easy & entirely hands-off operation – the oven & the blender do all of the work!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
How to Roast Tomatoes for Soup (It Could Not Be Easier!):
- Season the tomatoes: Toss halved Roma tomatoes with sliced shallot, finely chopped garlic, Italian seasoning, dried basil, & a generous glug of extra virgin olive oil, then arrange them cut side facing up in a large baking dish. Why? ⇢ Arranging the tomatoes cut side up helps prevent the tomatoes from drying out as they roast. The resulting roasted tomatoes are sweet, with concentrated flavor, & perfectly softened for easy blending.
- Roast the tomatoes: Place the baking dish in the oven, roasting until softened & fragrant. Tomato Soup FAQ: How long to roast tomatoes for soup? ⇢ For this roasted tomato soup recipe, I opt for higher heat roasting to facilitate a relatively quicker roasting time, about 45 minutes.
- Deglaze the baking dish: Once the tomatoes are softened & fragrant, transfer them to a blender. While the baking dish is still hot, deglaze it with vermouth. Slowly pour in the vermouth, using a spoon to scrape up any browned bits off of the bottom. Why? ⇢ The vermouth creates steam as it hits the pan, releasing the browned bits (i.e. fond) that developed on the bottom. This is where the flavor is, so you want to scrape it up to incorporate it into your oven-roasted tomato soup!
Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.
Blending Tomato Soup
Transfer the roasted tomatoes & vermouth to a blender with the rest of the tomato soup ingredients – canned tomatoes, vegetable stock, & balsamic vinegar. If desired, you can also add in heavy cream & fresh basil for a creamy roasted tomato basil soup. From there, simply blend until the mixture is smooth & creamy, which takes about 30 seconds in a high-speed blender.
Blending tip! ⇢ We’re blending hot ingredients here, so proceed with caution! To avoid the blender jar lid popping off as it blends, be sure to remove its cap, & securely hold a thick kitchen towel against the lid as you blend the soup.
Finishing Touches – Serving, Easy Variations, & Freezing
Blending your oven-roasted tomato soup creates a perfectly creamy consistency. Once your soup reaches this velvety smooth texture, it is ready to serve & enjoy immediately. You don’t even have to turn on the stove or dirty an extra pan!
Because the soup is so flavorful from the roasted tomatoes, you can keep serving as simple as you’d like. I like finishing it off with some cracked black pepper & basil leaves for extra freshness. For a really pretty presentation, add some heavy cream or extra virgin olive oil to a spoon & lightly drizzle it over the top of your soup bowls.
Feel free to serve alongside a small side salad or (of course!) a grilled cheese sandwich, but since your oven will already be hot from roasting the tomatoes, a simple crostini is a flavorful add-on.
Easy Add-On – Fresh Mozzarella Crostini! ⇢ Lightly brush sourdough (or any other hearty bread you love) with olive oil. Toast in the oven for 5 minutes per side, adding a little fresh mozzarella in the last 5 minutes. The bread becomes perfectly golden brown & the cheese melts beautifully – the perfect dunker for roasted tomato basil soup!
Other Recipe Tips & Tricks:
- Dairy-Free & Vegan Options: For a dairy-free & vegan roasted tomato soup, simply omit the heavy cream when you blend the soup together. If you’d like to amp up the creaminess, unsweetened almond milk is a great substitute. You can also use a little bit of coconut cream, but do so sparingly so the coconut flavor doesn’t overpower the tomatoes.
- Storage & Reheating: Roasted tomato soup is incredibly make-ahead friendly – it stores so well & it’s one of those things that gets even better as it sits & its flavors meld together! Leftovers will keep in an airtight container in the refrigerator up to 5 days – I absolutely love my Zwilling Fresh & Save vacuum seal storage containers! Simply reheat on the stovetop or in the microwave until warmed through.
- Freezer instructions: This easy roasted tomato soup is also incredibly freezer-friendly, so feel free to make a double batch or freeze any leftovers for an easy meal down the road. Freeze in a freezer container for up to 3 months. To thaw, simply refrigerate overnight or submerge the freezer container in room temperature water for a quicker thaw.
I can’t wait for you to make this Homemade Oven-Roasted Tomato Soup! It’s been my favorite for over a decade for a reason – you’re going to love it! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations! Happy cooking! ♡
Love Soup Season?
More Cold Weather Soups to Keep Warm!
Seriously the Easiest Oven-Roasted Tomato Soup you’ll ever make! Juicy Roma tomatoes roast with loads of shallot, garlic, & herbs, drawing out their natural sweetness & perfuming them with aromatic flavor. From there, simply blend them into the creamiest roasted tomato basil soup. A totally hands-off recipe – the oven does all of the work – & it couldn’t be easier to make!
Naturally vegetarian, easily dairy-free & vegan.
- 10 Roma tomatoes (roughly 2.5 pounds), halved lengthwise
- 2 large shallots, thinly sliced
- 12 cloves garlic, finely chopped or grated
- ¼ cup extra virgin olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- optional: up to 1 teaspoon crushed red pepper flakes
- ½ cup dry vermouth
- ½ cup vegetable stock or broth
- 1 teaspoon aged balsamic vinegar
- 1 (one) 14-ounce can diced fire-roasted tomatoes
- 2.5 ounces fresh basil leaves & tender stems
- optional: ¼ cup heavy cream
- kosher salt & ground black pepper, to season
- Prep: Preheat an oven to 450 degrees F, ensuring an oven rack is positioned in the upper third of the oven. Prep the veggies, slicing the tomatoes & shallot. Gather & measure remaining ingredients according to Ingredients List, above, for a smooth cooking process.
- Roast the tomatoes: To an 8×12 baking dish, add the tomatoes, shallot, garlic, olive oil, Italian seasoning, dried basil, & crushed red pepper flakes (if using). Season with 1 1/2 teaspoons kosher salt & ground black pepper, as desired. Toss to combine, evenly coating the tomatoes with the herbs & seasonings. Nestle the tomatoes, cut side facing up, in the baking sheet (they might be a little snug – that’s totally fine!). Transfer the tomatoes to the oven. Roast 40-45 minutes, until softened & fragrant.
- Build the roasted tomato soup: Working quickly, carefully transfer the roasted tomatoes & shallots to the jar of a high-speed blender. Deglaze the hot baking dish by pouring the vermouth into it, using a spoon to scrape up any browned bits off of the bottom. Carefully transfer the vermouth to the blender with the roasted tomatoes. Add the vegetable stock, balsamic vinegar, diced tomatoes, fresh basil, & heavy cream (if using) to the blender jar. Cover & blend until smooth & creamy, 30 seconds – 1 minute. Blending tip!: When it comes to blending hot ingredients, blend with caution! The heat in the jar creates pressure as it blends, which can cause the jar lid to pop off & create a big, hot mess! To avoid this, be sure to remove the cap from the center of the blender jar lid. Place a thick kitchen towel over the hole & securely hold it in place as you blend the soup.
- Serve the roasted tomato soup immediately, topped with freshly cracked black pepper, crushed red pepper flakes, & fresh basil leaves as desired. Enjoy!
- Fresh mozzarella crostini: Tomato soup needs a cheesy dipper, & fresh mozzarella crostini are seriously simple to throw together since the oven is already preheated to a high, roasting temperature. Here’s what you’ll do: Lightly brush ½-inch thick slices of sourdough (or another hearty bread you love) with olive oil. Arrange on a small baking sheet. Transfer to the oven & toast for 5 minutes. Remove from the oven, flipping the bread & topping with a little fresh mozzarella. Return to the oven to toast for 5 more minutes. If desired, finish under the broiler for 1-2 minutes more.
- Storage & Reheating: Roasted tomato soup is incredibly make-ahead friendly – it stores so well & it’s one of those things that gets even better as it sits & its flavors meld together. Transfer the cooled soup to an airtight container & store in the refrigerator for up to 5 days. Reheat the soup on the stovetop or in the microwave until warmed through.
- Freezer instructions: This easy roasted tomato soup is also incredibly freezer-friendly. Transfer the cooled soup to a freezer container or divide between multiple freezer containers for smaller portions. Freeze for up to 3 months. To thaw, place the frozen tomato soup in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop.
Keywords: roasted tomato soup, vegetarian, easily vegan, easily dairy-free, gluten-free, healthy, easy soup recipe, healthy soup recipe
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.