Description
This Roasted Tomato Soup is the perfect cozy soup to make on a cold rainy day. It’s made with fresh tomatoes, red bell pepper, garlic, onion, fresh rosemary, vegetable broth, and a touch of pure maple syrup to balance all the flavors.
Ingredients
Units
Scale
For the Roasted Tomatoes:
- 3lbs ripe Roma tomatoes, halved
- 1 medium red bell pepper, seeded and roughly chopped
- 3 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 head of garlic
- 2 sprigs fresh rosemary
For the soup:
- 2 teaspoons olive oil (or butter)
- 1 large yellow onion, chopped
- 2-3 cups vegetable broth (depending on how thick you like it)
- 1 teaspoon maple syrup (or brown sugar)
- Salt and freshly ground black pepper, to taste
Optional Toppings:
- Drizzle of heavy cream or coconut milk, croutons, freshly grated parmesan cheese, red chili flakes, fresh chopped basil, grilled cheese croutons
Instructions
- Prep the tomatoes and red bell pepper. Preheat the oven to 425°F. Line a large sheet pan with parchment paper. Drizzle the tomatoes and chopped red bell pepper with 3 tablespoons of olive oil and generously season with salt and freshly ground black pepper. Add the 2 sprigs of fresh rosemary on top of the tomatoes.
- Prep the garlic. Peel and discard the outer layers of the whole garlic bulb, leaving the individual skins of the garlic cloves intact. Use a knife to carefully cut ¼ inch off the top of the garlic bulb. This will expose the individual cloves of garlic.
- Put the head of garlic cut side up on the middle of the sheet pan. Drizzle the top of the garlic with olive oil and use your finger to rub the oil over the exposed garlic cloves. Turn the head of garlic cut side down on the sheet pan.
- Roast the vegetables and garlic. Roast in the oven for 30-40 minutes, until the vegetables have softened and are slightly charred. Remove the pan from the oven and let cool briefly.
- Remove from the oven and let cool briefly. When the garlic is cool enough to handle, use a small fork or your fingers to gently squeeze out the roasted garlic cloves from their skins.
- When the tomatoes are cool enough to handle, use your fingers, tongs, or a pairing knife to remove the skins if you’d like. Or you can leave them on if you prefer more texture in your soup.
- Remove the rosemary leaves from the sprig. To do this, hold the tip of the stem and run your thumb and forefinger down the stem in the opposite direction of the leaves to strip them off.
- Make the soup. Meanwhile, heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté for 5-8 minutes, stirring occasionally until the onions are translucent.
- Puree the soup. Add the roasted tomatoes and their juices, red bell pepper, roasted garlic, rosemary leaves, and the cooked onion to a high-speed blender. Puree until smooth or your desired consistency has been reached. (I like my soup super smooth).
- Don’t have a traditional blender? Add the tomato mixture and the juices from the sheet pan to the pot where you cooked the onions. Pour in the vegetable broth and add the maple syrup (or brown sugar if using). Use a handheld immersion blender to puree the soup until it reaches your desired consistency. Then skip to the last step to simmer the soup.
- Add the broth and sugar. Pour the pureed tomato mixture back into the pot, along with the vegetable broth and maple syrup (or brown sugar if using).
- Simmer and enjoy. Simmer the soup over medium low heat until warmed through. Season with more salt or freshly ground black pepper if needed. Serve with your choice of additional toppings.
Notes
- My homemade croutons taste amazing with this soup.
- I use Roma tomatoes for this soup recipe. You can use a combination of small to medium sized tomatoes. This includes cherry tomatoes, grape tomatoes, or on-the-vine tomatoes.
- Leftovers? Let the soup cool, then store in an airtight container in the fridge. It will keep for up to 4 days in the fridge.
- To freeze: Let the soup cool, then transfer to a freezer-safe container or bag and store in the freezer. It will keep up to 3 months in the freezer. Let thaw overnight in the fridge before reheating on the stove top over medium low heat until warmed through.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 144
- Sugar: 13.1g
- Sodium: 343mg
- Fat: 6.1g
- Saturated Fat: 0.8g
- Unsaturated Fat: 2.7g
- Trans Fat: 0g
- Carbohydrates: 21.4g
- Fiber: 5.5g
- Protein: 3.8g
- Cholesterol: 0mg