What if I don’t have fresh tomatoes—can I use canned instead?

Yes, good-quality canned tomatoes work well. Just roast them with some garlic and herbs for deeper flavor.

Got thin soup? Here’s how to make it thicker:?

Let it simmer longer uncovered, or stir in a spoonful of tomato paste.

It sure is! Just be sure any toppings or sides are, too.

Definitely. Let the soup cool, pour into freezer containers, and keep for up to 3 months.

No problem—use oregano or thyme, or skip herbs altogether for a simpler flavor.

A comforting and flavorful roasted tomato soup that’s easy to make and perfect for any occasion.

Scale

3 ½ pounds ripe tomatoes
1 large white or yellow onion, diced
5 cloves garlic, minced
½ cup fresh basil leaves, loosely packed
2 ½ cups vegetable broth
3 tablespoons olive oil, divided
¾ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Optional toppings: Freshly grated Parmesan, heavy cream, olive oil, homemade croutons, fresh basil

Cook Mode Prevent your screen from going dark

Preheat Oven: Set oven to 450°F (230°C).
Prepare Tomatoes: Quarter or halve tomatoes and place on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper.
Roast Tomatoes: Roast for 30–40 minutes until softened and caramelized. Let cool slightly.
Sauté Aromatics: In a stockpot, heat remaining 1 tablespoon olive oil over medium-high heat. Sauté onion for 5 minutes, add garlic, smoked paprika, and red pepper flakes; cook for 2 more minutes.
Combine Ingredients: Add roasted tomatoes, basil, and vegetable broth to the pot. Stir well.
Blend Soup: Use an immersion blender to purée until smooth. Alternatively, blend in batches using a countertop blender.
Season and Simmer: Adjust seasoning as needed. Simmer for 10–15 minutes.
Serve: Ladle into bowls, garnish with desired toppings, and enjoy.