Roasted Tomato Soup

Name: Roasted Tomato Soup with Fresh Basil
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs tomatoes, quartered; 1 red bell pepper, roughly chopped; 1/2 white onion, quartered; 1/2 head of garlic, top sliced off; 1/4 cup fresh basil leaves; 4 sprigs fresh thyme; 1 tsp Italian seasoning; salt, to taste; black pepper, to taste; 3 tbsp olive oil, divided; 1/2 cup heavy cream; 2 cups vegetable stock; 2 tbsp tomato paste; 1 tbsp balsamic glaze; 1 tbsp granulated sugar; 1 tsp dried basil; 1/4 tsp cayenne pepper; extra-virgin olive oil, for garnish; heavy cream, for garnish; shredded parmesan cheese, for garnish; fresh basil, for garnish

This roasted tomato soup starts by charring fresh tomatoes, bell pepper, onion, and garlic in the oven until caramelized, then blends into a silky, deeply flavored soup. The roasting step concentrates natural sweetness and adds savory depth that sets it apart from stovetop versions.

🌍American 🏷️Tomato soup 🏷️Roasted tomato soup 🏷️Soup 🏷️Comfort food Vegetarian

🏷️

🏷️Creamy

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TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$37–$61

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs tomatoes, quartered
1 red bell pepper, roughly chopped
1/2 white onion, quartered
1/2 head of garlic, top sliced off
1/4 cup fresh basil leaves
4 sprigs fresh thyme
1 tsp Italian seasoning
salt, to taste
black pepper, to taste
3 tbsp olive oil, divided
1/2 cup heavy cream
2 cups vegetable stock
2 tbsp tomato paste
1 tbsp balsamic glaze
1 tbsp granulated sugar
1 tsp dried basil
1/4 tsp cayenne pepperoptional
extra-virgin olive oil, for garnishoptional
heavy cream, for garnishoptional
shredded parmesan cheese, for garnishoptional
fresh basil, for garnishoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Chop the tomatoes, red bell pepper, and onion. Slice the top off the head of garlic.
3
Place the chopped vegetables and garlic into a large baking dish. Add fresh basil leaves and thyme sprigs.
4
Season with Italian seasoning, salt, and pepper. Drizzle with 2 tablespoons of olive oil and toss everything to combine.
5
Roast for 30-40 minutes, or until the vegetables are tender and lightly caramelized.
6
Carefully transfer the roasted vegetables and any juices from the pan to a blender. Squeeze the roasted garlic cloves out of their skins into the blender.
7
Blend on high speed until the mixture is completely smooth.
8
In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Pour in the blended soup.
9
Stir in the heavy cream, vegetable stock, tomato paste, balsamic glaze, sugar, dried basil, and optional cayenne pepper.
10
Bring the soup to a simmer and cook for about 10 minutes to allow the flavors to meld. Adjust seasoning with salt and pepper if needed.
11
Ladle the soup into bowls. Garnish with a drizzle of extra-virgin olive oil, a swirl of heavy cream, shredded Parmesan cheese, and fresh basil.

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Tips & Notes

Pro tips

Spread ingredients in a single layer on the baking sheet to ensure even caramelization; stir halfway through roasting for consistent browning.
Don't skip slicing the garlic head open—roasted garlic cloves add mellow sweetness that mellows acidity without harsh raw garlic bite.
Blend soup while still warm for easiest blending; if it cools, reheat gently before serving or add warm stock when blending.
Taste and adjust seasoning after blending; roasted vegetables concentrate flavors, so you may need less salt than expected.

Substitutions

Red bell pepper → yellow or orange bell pepper (slightly sweeter, milder flavor)
Fresh basil → fresh parsley or oregano (different herbaceous note; use same quantity)
Italian seasoning → dried oregano + thyme (1/2 tsp each, or adjust to taste)
Olive oil → vegetable oil or avocado oil (neutral flavor for roasting)

Storage & make-ahead

Cool completely, refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in batches.

Equipment

blender or immersion blender · baking sheet · large pot

Common Questions

Can I use canned tomatoes instead of fresh?

Yes, use two 28-oz cans of whole tomatoes, drained. Roast them alongside the peppers, onion, and garlic for 25–30 minutes for comparable caramelization.

Do I need to peel the tomatoes after roasting?

No. After roasting, the skins soften significantly and blend seamlessly into the soup. Straining through a fine-mesh sieve is optional if you prefer an ultra-smooth texture.

How can I make this soup creamier?

Stir in heavy cream, crème fraîche, or a splash of whole milk after blending. Start with 1/4 cup and adjust to taste; avoid boiling once cream is added.

Can this soup be frozen?

Yes. Cool completely, transfer to freezer bags or airtight containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, stirring occasionally.