Homemade Roasted Tomato Soup with Fresh Tomatoes Recipe
This Homemade Roasted Tomato Soup combines fresh vine-ripened tomatoes roasted to perfection with garlic, onion, and fragrant thyme, pureed with rustic country-style bread to create a rich, velvety texture. A comforting and flavorful soup ideal for a cozy meal, served warm with toasted bread on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 2 pounds small vine-ripened tomatoes, halved
- ½ of a large onion, sliced
- 3-4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon grated fresh garlic
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon salt (plus additional to taste)
- ½ teaspoon sugar
- ½ teaspoon freshly ground black pepper
Other Ingredients
- 2 slices fresh country-style bread, crust removed and torn into small pieces (about 1 packed cup)
- ½-1 cup vegetable broth or water
Instructions
- Preheat and Prepare Tomatoes: Heat your oven to 425°F (212°C). Place the halved tomatoes snugly in a large baking dish or pan, ensuring they are tightly packed to preserve the roasting juices essential for the soup’s flavor.
- Add Flavorings: Pour 3 tablespoons of olive oil over the tomatoes, then add sliced onion, 1 teaspoon salt, ½ teaspoon sugar, grated garlic, and freshly ground black pepper. Toss gently to coat all ingredients evenly. Sprinkle the thyme sprigs or dried thyme on top.
- Roast the Vegetables: Roast the mixture for 20-25 minutes until the tomatoes and onions are soft, golden, and the pan juices are bubbling. Once done, remove the pan from the oven and allow it to cool for 10 to 15 minutes.
- Transfer to Blender: Carefully transfer the roasted tomatoes, onions, and their flavorful liquid into a blender or food processor. Add the torn bread pieces and pour in just enough vegetable broth or water to barely cover everything, adjusting according to the juiciness of the tomatoes.
- Remove Herbs and Blend: Remove the thyme sprigs from the mixture. Blend until the soup achieves a silky, smooth consistency. If the blender is too full, blend in batches to prevent spillage. Taste and add additional salt and pepper as desired.
- Serve: Pour the warm soup into bowls and serve with toasted slices of bread drizzled with olive oil for a delightful accompaniment.
Notes
- Using a pan that snugly fits the tomatoes helps retain the juices essential to the soup's flavor and consistency.
- Adjust the broth quantity based on how juicy your tomatoes are to get your desired soup thickness.
- Removing the thyme sprigs before blending ensures smooth texture without tough herb bits.
- For a vegan version, ensure the broth is vegetable-based and bread contains no dairy or eggs.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.