Recipes › Soup › Roasted Tomato Soup Recipe

Roasted Tomato Soup Recipe

Recipe by Pedro M. A. Neves

This classic Italian roasted tomato soup captures the essence of summer with caramelized tomatoes, aromatic garlic, and fresh basil. The deep, concentrated flavors develop through slow roasting, creating a rich and naturally sweet soup that requires no cream. Finished with quality olive oil and crusty bread, it's a rustic dish celebrating the simplicity of Italian cooking.

Ingredients

• 1.5 kg (3.3 lb) ripe Roma tomatoes, halved lengthwise
• 6 cloves garlic, unpeeled
• 1 medium onion, quartered
• 60 ml (¼ cup) extra virgin olive oil
• 1 liter (4 cups) vegetable or chicken broth
• 8-10 fresh basil leaves
• 5 ml (1 teaspoon) salt
• 2 ml (½ teaspoon) black pepper
• 2 ml (½ teaspoon) sugar
• 30 ml (2 tablespoons) balsamic vinegar
• Crusty bread for serving

Instructions

1. Preheat oven to 200°C (400°F). Pat tomatoes dry with paper towels to remove excess moisture.

2. Arrange tomato halves cut-side up on a large baking sheet. Scatter unpeeled garlic cloves and onion quarters around them. Drizzle everything with 45 ml (3 tablespoons) of olive oil, sprinkle with salt and pepper.

3. Roast for 35-40 minutes until tomato edges are charred and the flesh has collapsed. The garlic should be soft and golden.

4. Remove from oven and let cool slightly for 5 minutes. Squeeze roasted garlic cloves from their skins into a large pot.

5. Add roasted tomato halves and onion pieces to the pot. Pour in 1 liter of broth and bring to a gentle simmer.

6. Simmer for 8-10 minutes to allow flavors to meld. Remove from heat and add fresh basil leaves.

7. Blend soup until smooth using an immersion blender, or carefully transfer in batches to a stand blender. Work in batches if needed to avoid overflow.

8. Return soup to pot if using stand blender. Stir in remaining 15 ml (1 tablespoon) olive oil and balsamic vinegar. Taste and adjust salt and pepper if needed.

9. Ladle into bowls and serve immediately with crusty bread on the side. Optional: garnish with a basil leaf and additional olive oil drizzle.

Substitutions

• Replace vegetable broth with beef or chicken broth for deeper umami flavor
• Use 400 ml (14 oz) canned San Marzano tomatoes mixed with 400 ml fresh tomatoes if fresh ones are not in season
• Substitute fresh basil with 5 ml (1 teaspoon) dried oregano for a different herbaceous note
• Replace balsamic vinegar with red wine vinegar for a sharper acidic note

Tips

• Do not wash tomatoes before roasting; pat them completely dry so they caramelize rather than steam
• Roast garlic unpeeled to prevent it from burning and to contain its sweetness
• For a chunkier soup, blend only three-quarters of it and fold in the remaining unblended portion
• Make this soup in advance; it keeps refrigerated for 4 days and freezes well for up to 3 months

This soup represents the Italian principle of 'cucina povera' (peasant cooking), where simple pantry staples transform into something extraordinary through technique. Roasted tomato soup is particularly beloved in Tuscany and Umbria, where it's often prepared at the height of summer tomato season and served at room temperature or chilled during warmer months.

You might also like

Tomato Basil Soup Recipe

50 min · Soup

Italian Potato Leek Soup Recipe

50 min · Soup

Italian Chicken Orzo Soup Recipe

50 min · Soup

Tuscan White Bean Soup Recipe

60 min · Soup