You are only 5 ingredients away from the easiest, creamiest, most delicious homemade roasted tomato soup you’ve ever had! Seriously, only FIVE simple ingredients and minimal prep time. This recipe is SO simple to make. Store-bought or canned soup doesn’t even begin to compare. As a bonus, I’ve tried freezing this soup before too to have on hand for later!

My garden is now bursting at the seams with tomatoes! Anyone else with this problem of having more tomatoes than they know what to do with?! Last year, my goal was to learn how to can produce from my garden. I’m proud to say I mastered using a pressure canner and filled tons of shelves in my basement with homemade salsa, tomatoes, spaghetti sauce, and green beans.

(Not going to lie, I was legitimately nervous my kitchen would explode the first couple of times…but I survived to tell about it!) haha. However…so far this year, I haven’t had the time or energy to can (at least yet).

Enter this soup! I planted tons of cherry tomatoes this year in our garden, and while I love eating them fresh, I definitely have more than I know what to do with. This soup calls for 3 pounds of cherry tomatoes, which uses up quite a bit! I’ve also tried freezing this recipe for easy meals later, and it freezes well when using broth versus milk.

Roasted Vegetables

Roasting the tomatoes, onions, and garlic is not only super easy and hands-off, but it brings the most delicious depth of flavor to this soup. If you’re not a fan of raw/steamed/boiled veggies…you seriously MUST try them roasted. I’m telling outpatients all the time at the hospital to try roasting vegetables if they typically don’t like/eat many veggies!

I’ve roasted just about any vegetable you can think of: tomatoes, onions, pepper, Brussels sprouts , broccoli, carrots, parsnips, cauliflower, potatoes, sweet potatoes, beets (working on some recipes using beets from my garden!), and probably some others I can’t think of now. I always roast a huge batch of some sort of veggies weekly as meal prep to have on hand throughout the week, whether it’s leftovers for dinner, on top of salad (I even like them cold!), etc.

There are so many serving ideas with this soup! You can never go wrong with a classic grilled cheese and tomato soup, as a starter course before dinner, alongside a salad with lunch…it’s truly delicious any time of year. Let me know how you like this recipe if you try it! ?

Roasted Tomato Soup

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

You are only 5 ingredients away from the easiest, creamiest, most delicious homemade tomato soup you’ve ever had! Seriously, only FIVE simple ingredients and minimal prep time. This recipe is SO simple to make. Store-bought or canned soup doesn’t even begin to compare. As a bonus, I’ve tried freezing this soup before too to have on hand for later!

Author: Audra's Appetite

Recipe type: Lunch, Dinner

Cuisine: American, Classic

Serves: 4-6 servings

Ingredients

• 3 lb. cherry or grape tomatoes*
• 2 onions, sliced
• 5 cloves garlic, minced
• 1 tablespoon olive oil
• 1-2 cup vegetable broth/stock**
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Place tomatoes, onions, and garlic on large nonstick baking pan. Drizzle olive oil over vegetables. Roast until tomatoes are burst and onions/garlic are fragrant, about 30-40 minutes depending on your oven. Remove from oven and let cool.
3. In a food processor or blender (I used my Vitamix), blend roasted vegetables until smooth.
4. Add in 1-2 cups vegetable broth (or milk) and process until smooth.
5. Makes about 6 heaping cups soup, 4-6 servings.

Notes

*This is about 5-6 cups, or approximately 3 pints of cherry tomatoes for reference if buying at the grocery store.
**Can also substitute milk for an even creamier soup, although this wouldn't freeze as well

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