This roasted tomato soup boasts the vibrant taste of sun-kissed Campari tomatoes, garlic, and herbs, creating a warm and comforting bowl ideal for cold days. Roasted to perfection with a hint of red pepper and garnished with fresh basil, it pairs exquisitely with a crispy grilled cheese sandwich for an unforgettable meal indeed.
I first made this Easy Roasted Tomato Soup when the weather was cold and i needed something healthy and warming. Using 2 pints of halved Campari tomatoes let me capture the natural sweetness and nutrients of the produce.
I roast them along with garlic and a large, roughly chopped yellow onion which add depth and richness to the broth. I then toss these into a pot with 2 tablespoons extra virgin olive oil, a teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, and a teaspoon of dried oregano.
Adding in 1.5 cups of vegetable broth, i let the flavors meld together, resulting in a bowl that’s both comforting and packed with antioxidants and vitamins. It is a classic fall tomato soup that celebrates the natural goodness of the ingredients.
Topped with fresh basil leaves and served with grilled cheese sandwiches, its a recipe i consider the best ever when it comes to a cozy, nutritious meal.
Why I Like this Recipe
I like this recipe cuz it brings out really bold flavors in a simple way. The roasted Campari tomatoes mix with the garlic and onion and give the soup this amazing depth that feels both fresh and comforting.
I also love that it’s so easy to make. Even though it takes a bit of time roasting the veggies and enjoying the process, its simple steps make it feel like a fun cooking challenge rather than a boring recipe.
Another thing is the nostalgic vibe it gives me. Its warm and soul-satisfying nature reminds me of those chill evenings at home and makes me feel cozy.
Lastly, serving it with a grilled cheese sandwich just makes it the ultimate comfort food combo, and I can’t help but smile every time I dig into it.
Ingredients
- Campari tomatoes: Theyre loaded with vitamins, giving a bright, naturally sweet tanginess.
- Yellow onion: A great source of carbohydrates and fiber, adding a mild savory sweetness.
- Garlic: Boosts flavor with antioxidants and a strong, warm, aromatic kick.
- Extra virgin olive oil: Packs healthy monounsaturated fats that enrich texture and taste.
- Vegetable broth: Offers a balanced, light base with a hint of saltiness.
- Dried oregano: Brings an earthy, herby flavor with a subtle spicy note.
- Red pepper flakes: Adds a slight heat lift to balance the flavors.
- Fresh basil leaves: Provide aromatic, herbal freshness, perfect for the final garnish.
Ingredient Quantities
- 2 pints Campari tomatoes, halved
- 1 large yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1.5 cups vegetable broth (you can use chicken broth if you prefer)
- A pinch of red pepper flakes (optional for a little kick)
- Fresh basil leaves, for garnish
- Grilled cheese sandwiches, for serving on the side
How to Make this
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the halved Campari tomatoes, roughly chopped yellow onion, and garlic cloves with 2 tablespoons extra virgin olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, and if you like some heat, a pinch of red pepper flakes.
3. Spread the veggies evenly on the baking sheet ensuring they are in a single layer.
4. Roast them in the oven for about 25-30 minutes until they get soft and some crisp edges appear.
5. Remove the veggies from the oven and let them cool slightly before transferring them to a blender.
6. Add
1.5 cups of vegetable broth (or chicken broth if you prefer) to the blender and blend until you get a smooth and creamy soup.
7. Pour your blended soup back into a pot and heat it on a low simmer, stirring occasionally.
8. Taste and adjust the salt and pepper if needed.
9. Serve the soup in bowls with a garnish of fresh basil leaves.
10. Don’t forget to serve with your favorite grilled cheese sandwich on the side for a cozy meal. Enjoy!
Equipment Needed
1. Oven – used for roasting the veggies at 400°F
2. Baking sheet with parchment paper – to evenly roast the veggies without sticking
3. Large mixing bowl – for tossing the chopped tomatoes, onion, and garlic with oil and spices
4. Cutting board and chef’s knife – needed for halving, rough chopping, and peeling
5. Measuring spoons – to accurately portion out the olive oil, salt, pepper, oregano, and red pepper flakes
6. Blender – to blend the roasted veggies with broth into a creamy soup
7. Pot – to reheat and simmer the blended soup on the stovetop
8. Stirring spoon – to mix the soup while it’s heating
9. Soup bowls – for serving the finished soup
10. Skillet or grill pan – if you’re making your own grilled cheese sandwich on the side
This list covers all the basic equipment you’ll need to whip up this cozy meal.
FAQ
Easy Roasted Tomato Soup Recipe Substitutions and Variations
- Instead of Campari tomatoes, you could use Roma tomatoes or vine-ripe ones which are equally juicy.
- If you don’t have a large yellow onion, try using a red or sweet onion; they give a slightly different but tasty flavor.
- You can replace extra virgin olive oil with avocado oil or even a light canola oil if that’s what you have on hand.
- For the vegetable broth, chicken broth works just as fine, or if nothing else, a little water with extra seasoning could do the trick.
- Feeling creative? Swap dried oregano with basil or thyme for a fresh twist in aroma and taste.
Pro Tips
1. Try experimenting a bit with the herbs. Sometimes adding just a splash of balsamic vinegar or extra oregano right after roasting can really boost the flavor. Its a fun trick to see how small changes can make a big difference.
2. Be careful when you spread the veggies out for roasting. If they’re too crowded on the pan, they won’t crisp up as nicely and may become soggy which really messes up the flavor.
3. Always taste while you’re simmering the soup. You might find that it needs a little more salt or pepper, so add slowly and adjust as you go rather than dumping it all in at once.
4. For an extra tasty twist when making your grilled cheese, use a bit of butter in the pan before grilling. It gives the sandwich a crunch and richness that works great with the soup.
Easy Roasted Tomato Soup Recipe
My favorite Easy Roasted Tomato Soup Recipe
Equipment Needed:
1. Oven – used for roasting the veggies at 400°F
2. Baking sheet with parchment paper – to evenly roast the veggies without sticking
3. Large mixing bowl – for tossing the chopped tomatoes, onion, and garlic with oil and spices
4. Cutting board and chef’s knife – needed for halving, rough chopping, and peeling
5. Measuring spoons – to accurately portion out the olive oil, salt, pepper, oregano, and red pepper flakes
6. Blender – to blend the roasted veggies with broth into a creamy soup
7. Pot – to reheat and simmer the blended soup on the stovetop
8. Stirring spoon – to mix the soup while it’s heating
9. Soup bowls – for serving the finished soup
10. Skillet or grill pan – if you’re making your own grilled cheese sandwich on the side
This list covers all the basic equipment you’ll need to whip up this cozy meal.
Ingredients:
- 2 pints Campari tomatoes, halved
- 1 large yellow onion, roughly chopped
- 4 garlic cloves, peeled
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1.5 cups vegetable broth (you can use chicken broth if you prefer)
- A pinch of red pepper flakes (optional for a little kick)
- Fresh basil leaves, for garnish
- Grilled cheese sandwiches, for serving on the side
Instructions:
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the halved Campari tomatoes, roughly chopped yellow onion, and garlic cloves with 2 tablespoons extra virgin olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, and if you like some heat, a pinch of red pepper flakes.
3. Spread the veggies evenly on the baking sheet ensuring they are in a single layer.
4. Roast them in the oven for about 25-30 minutes until they get soft and some crisp edges appear.
5. Remove the veggies from the oven and let them cool slightly before transferring them to a blender.
6. Add
1.5 cups of vegetable broth (or chicken broth if you prefer) to the blender and blend until you get a smooth and creamy soup.
7. Pour your blended soup back into a pot and heat it on a low simmer, stirring occasionally.
8. Taste and adjust the salt and pepper if needed.
9. Serve the soup in bowls with a garnish of fresh basil leaves.
10. Don’t forget to serve with your favorite grilled cheese sandwich on the side for a cozy meal. Enjoy!
