Homemade Roasted Tomato Soup
3 pounds tomatoes, fresh, cut into 2” pieces
1 pepper (red, yellow or orange)
½ onion diced (1 cup)
5 cloves garlic peeled and chopped
2 Tablespoons olive oil
½ teaspoon Lawry’s garlic salt
¼ freshly black pepper
¼ cup fresh basil
2 Tablespoons salted butter
2 Tablespoons all-purpose
2-3 cups vegetable broth
¼ to ½ cup whole milk
More salt and pepper to taste
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⭐️Overall rating: 10/10
My mother in law told me this is her favorite tomato soup and that felt so good! It’s my favorite too!
One of the key secrets to a smooth and flavorful roasted tomato soup is roasting your tomatoes and aromatics at the right temperature. I usually set my oven to 425°F and roast the chopped tomatoes, peppers, onions, and garlic on a sheet pan for about 25 minutes until they get a slightly charred, caramelized edge. This step really intensifies the soup’s depth of flavor. After roasting, I melt butter and whisk in some flour in a pot to create a light roux, which helps thicken the soup pleasantly. Then, I slowly add vegetable or chicken broth before tossing in the roasted veggies. Using an immersion blender lets me blend everything to the perfect silky texture, but you can leave it chunkier if you prefer a bit of bite. I also like to add fresh basil near the end of cooking, as it adds a bright herbal note. For creaminess, a splash of whole milk balances the acidity of the tomatoes beautifully. Salt and pepper are added to taste, with a pinch of garlic salt to boost the savory notes. This soup pairs wonderfully with grilled cheese or crusty bread and makes a comforting meal that's surprisingly simple to prepare. Give it a try, and you'll have a new go-to recipe that’s both hearty and satisfying!
