Description
Seriously the easiest Oven-Roasted Tomato Soup you’ll ever make! Juicy Roma tomatoes roast with loads of shallot, garlic, and herbs, drawing out their natural sweetness and 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 – and it couldn’t be easier to make!
Naturally vegetarian, easily dairy-free and vegan.
Ingredients
Scale
- 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 and tender stems
- optional: ¼ cup heavy cream
- kosher salt and ground black pepper, to season
Instructions
- 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 and shallot. Gather and 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, and crushed red pepper flakes (if using). Season with 1 1/2 teaspoons kosher salt and ground black pepper, as desired. Toss to combine, evenly coating the tomatoes with the herbs and 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 and fragrant. [gallery columns="2" size="full" ids="21792,21797"]
- Build the roasted tomato soup: Working quickly, carefully transfer the roasted tomatoes and 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, and heavy cream (if using) to the blender jar. Cover and blend until smooth and 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 and 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 and securely hold it in place as you blend the soup. [gallery columns="2" link="none" size="full" ids="21799,21802"]
- Serve the roasted tomato soup immediately, topped with freshly cracked black pepper, crushed red pepper flakes, and fresh basil leaves as desired. Enjoy!
Notes
- Fresh mozzarella crostini: Tomato soup needs a cheesy dipper, and 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 and toast for 5 minutes. Remove from the oven, flipping the bread and 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 and Reheating: Roasted tomato soup is incredibly make-ahead friendly – it stores so well and it’s one of those things that gets even better as it sits and its flavors meld together. Transfer the cooled soup to an airtight container and 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.