It’s that time of year when daylight shrinks and mornings and evenings feel rushed. If I could, I’d follow the bears and hibernate—curl up under blankets and wake in spring. Since that’s not possible, I brighten the season with colorful, nourishing food: warm soups, stews, and this roasted tomato soup. It brings a cheerful splash of color to the table and delivers vitamin C, potassium and vitamin K.
Roasted tomato soup is often underrated for its depth of flavor and simultaneously overestimated for difficulty. In reality, it’s remarkably simple: roasting concentrates the tomatoes’ natural sweetness and the garlic’s mellow richness so the finished soup tastes far more complex than the effort required. It’s perfectly satisfying on its own as a balanced light meal, though a rustic slice of bread or a few fresh basil leaves on top are lovely additions.
Don’t be surprised by the soup’s orange hue if you’ve never made it from scratch: tomato soup made at home often leans more orange than the bright red of some store-bought varieties, which can be tinted with added color. If you prefer a redder shade, a pinch of smoked paprika or a small amount of beet powder will deepen the tone, though flavor-first I usually leave it as is.
The best version uses just a handful of ingredients. While plum tomatoes are ideal for their concentrated flavor, any assortment on hand will work—this recipe is a great way to use up mismatched tomatoes from the fridge. Simply arrange tomatoes, shallots (or onion), whole garlic cloves, olive oil, balsamic vinegar, oregano and seasoning in a baking dish and roast until caramelized.
The hardest part is waiting while the kitchen fills with the scent of roasted tomatoes and garlic. A little charring here and there is fine and adds depth; just be mindful of any woody stalks from vine tomatoes and peel the onion and shallots. I usually leave the garlic cloves in their skins during roasting to prevent them from burning and becoming bitter—after roasting their flesh becomes soft and sweet.
When the vegetables are roasted, blend them with vegetable stock until smooth. I prefer to strain the soup for a silky texture, but if you like it more rustic, squeeze the roasted garlic from its skins, remove any stalks and lightly blend to combine. Season with salt, pepper and a pinch of red pepper flakes or chili if you like a touch of heat. That’s all there is to it: a flavorful, comforting roasted tomato soup that’s easy to make and satisfying to eat.
Rich Roasted Tomato Soup
The Greedy Vegan
Pin Recipe
Vegan
2 portions
275 kcal
Ingredients
- 1 kg tomatoes preferably plum tomatoes
- 3 shallots or ½ small onion
- 6 cloves garlic
- 1 tablespoon balsamic vinegar
- 2 sprigs oregano or ¼ teaspoon dried oregano
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 500 ml vegetable stock
- ¼ teaspoon red pepper flakes or chilli – optional
Instructions
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Preheat the oven to 190°C (375°F).
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Halve the tomatoes. Peel and halve shallots, or quarter half an onion if using. Leave the garlic unpeeled to prevent burning.
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Toss tomatoes, shallots and garlic with olive oil, balsamic vinegar, oregano, salt and pepper in a baking tray. Place as many tomatoes cut-side down as possible.
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Roast for about 40 minutes at 190°C (375°F) until the tomatoes are softened and lightly caramelized.
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Transfer the roasted vegetables and any juices to a blender, add the vegetable stock and blend until smooth. Strain for a silky texture before serving.
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For a rustic version, squeeze the garlic from its skins, remove any stalks and lightly blend until combined. Adjust seasoning and add red pepper flakes if desired.
Notes
Nutrition
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