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Admittedly, the method for making this soup is a little unusual. But thanks to some time in the oven, my Roasted Tomato Soup is full of big flavor and comes together easily.
You even get a break while it's hanging out in the oven to do something else. Like make biscuits. Or a cocktail. Or take a nap. Your choice!
What You Need
- Tomatoes
- Sweet onion
- Garlic
- Carrots
- Black pepper
- Salt
- Basil
- Oregano
- Balsamic vinegar
- Extra virgin olive oil
- Chicken broth or vegetable broth
How to Make Roasted Tomato Soup
Heat oven to 400 degrees.
Place tomatoes, onion, garlic and carrots into a high sided, metal 9x13” pan.
Sprinkle veggies with pepper, salt, basil and oregano.
Pour balsamic vinegar and olive oil over the vegetables.
Toss well to coat every vegetable piece with oil and spices.
Put in the oven and roast for 30 minutes.
Remove veggies from the oven.
Toss the vegetables in the pan and add the chicken broth.
Return the pan of veggies to the oven and roast 20 minutes more, or until carrots are tender and can be easily pierced with a fork.
Remove from the oven and allow the veggies to cool for 10-15 minutes.
Carefully pour the contents of the pan into a blender.
Puree the mixture until smooth.
NOTE: If you are making this for meal prep, stop at this point and put the soup in the refrigerator until you're ready to eat it. Then remove it from the fridge and follow the directions below.
Pour the soup into a large pot and warm on the stove to desired temperature before serving.
Enjoy!
Tips on Roasted Tomato Soup
If your soup is too thick for your preference after blending, add in up to 1 cup of additional broth.
Look for that notation on the box/can of broth.
A metal pan is important for browning and developing flavor during roasting. A glass pan will work, but you’ll lose the depth of the flavor that roasting gives the veggies.
Do not use a sheet pan for roasting the veggies. Your pan needs to have high sides on it in order to contain the broth.
Be sure to chop the carrots into 1” or smaller pieces. Otherwise they won’t cook completely with the other veggies and your soup won’t be smooth.
Enjoy with your favorite grilled cheese sandwiches, and lots of Parmesan cheese.
Enjoy a bowl of soup with...
This soup is fantastic with a side of fluffy garlic cheddar biscuits.
Cocktail Pairings
Print the Recipe
PrintRoasted Tomato Soup
But thanks to lot of oven time, this Roasted Tomato Soup is full of big flavor and comes together easily.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4-6 servings 1x
- Category: soup
- Method: roasting
- Cuisine: American
Ingredients
- 8 roma tomatoes (or 4 large tomatoes), chopped
- 1 cup sweet onion, chopped
- 4 cloves garlic, peeled
- 3 large carrots, peeled and chopped into 1” pieces
- 1 teaspoon pepper
- 2 teaspoon salt
- 1 ½ tablespoon dried basil
- 1 tablespoon dried oregano
- 2 tablespoon balsamic vinegar
- ½ cup extra virgin olive oil
- 2 cups low sodium chicken or veggie broth
Instructions
Heat oven to 400 degrees.
Place tomatoes, onion, garlic and carrots into a high sided, metal 9x13” pan.
Sprinkle veggies with pepper, salt, basil and oregano.
Pour balsamic vinegar and olive oil over the vegetables.
Toss well to coat every vegetable piece with oil and spices.
Put in the oven and roast for 30 minutes.
Remove veggies from the oven.
Toss the vegetables in the pan before adding chicken broth.
Return the pan of veggies to the oven and roast 20 minutes more, or until carrots are tender and can be easily pierced with a fork.
Remove from the oven and allow the veggies to cool for 10-15 minutes.
Carefully pour the contents of the pan into a blender.
Puree the mixture until smooth.
NOTE: If you are making this for meal prep, stop at this point and put the soup in the refrigerator until you're ready to eat it. Then remove it from the fridge and follow the directions below.
Pour the soup into a large pot and warm on the stove to desired temperature before serving.
Keywords: roasted tomato soup, tomato soup, vegetable soup. roasting vegetables in the oven
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