roasted tomato soup

Rich and comforting, roasted tomato soup brings out the natural sweetness of the tomatoes while adding depth with a touch of smokiness.

Paired with a grilled cheese sandwich, it’s a cozy meal that never goes out of style.

Recipe and photos by: Hetal Vanmali

This quick-and-easy French-inspired roasted-tomato soup features rich flavours of roasted tomatoes, garlic and fresh basil. It captures the warmth and comfort of classic tomato soup with the creaminess of a tomato bisque.

Roasted Tomato Soup

Tomato soup is sweet, savoury and full of rich flavour. Enjoy as a main in a mug or a bowl, or as an appetizer served in a shot glass.
Servings 5
Author Hetal Vanmali

Ingredients

  • 7 ripe Roma tomatoes, rough chop each one into 8 pieces
  • 10 basil leaves, torn
  • 3 tbsp olive oil, divided
  • 1 1/2 tsp salt, divided
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 cup onion, chopped
  • 2 tsp sugar
  • 2 chicken bouillon cubes
  • 2 cups water
  • 1/2 tsp chili powder, optional
  • 1/2 cup heavy cream, warmed
  • 1/4 cup grated Parmesan cheese
  • fresh basil or parsley leaves for garnish

Instructions

  • Preheat oven to 450 F.
  • Spread the tomatoes and garlic in a 9-inch round or square baking pan, then sprinkle the torn basil leaves over the top.
  • Drizzle with 2 Tbsp olive oil, sprinkle with 1 tsp of the salt and the pepper and toss to coat.
  • Roast for 30 minutes, uncovered. Remove from oven and set aside.
  • Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the bay leaf and sauté until lightly browned, then add the onions and cook until golden (about 8 minutes).
  • Remove the bay leaf, then add the roasted tomatoes and their juices, sugar, bouillon cubes, remaining ½ tsp salt, water and chili powder if using. Blend until smooth, then bring the mixture to a simmer and cook for 15 minutes.
  • Stir in the warmed cream and Parmesan cheese. Pour in some hot water if you prefer a thinner soup and adjust salt to taste.
  • Serve the soup garnished with extra Parmesan and fresh basil or parsley leaves.