15 Roasted Tomato Soup Recipes Perfect For Grilled Cheese

There’s something truly comforting about the pairing of roasted tomato soup and grilled cheese. I often find myself reminiscing about cozy weekends filled with this classic duo. The aroma of roasted tomatoes with a hint of fresh basil is simply irresistible. It’s a simple pleasure that never fails to warm the soul. Let’s explore some delightful recipes that will make your next meal truly special.

Classic Roasted Tomato Basil Soup

Indulge in the comforting flavors of a Classic Roasted Tomato Basil Soup, a perfect dish for any season. This velvety soup brings together the rich taste of roasted tomatoes with the fresh aroma of basil, creating a harmony of flavors that’s both nourishing and satisfying.

Roasting the tomatoes enhances their natural sweetness and adds a depth of flavor, while the basil introduces a fragrant freshness that complements the tomatoes perfectly. This soup isn’t only delicious but also simple to prepare, making it a great choice for both novice and experienced cooks alike.

This soup is ideal for a cozy family dinner or a casual gathering with friends, serving 4-6 people. It can be enjoyed as a main course with some crusty bread on the side or as a delightful starter to a larger meal. The recipe is straightforward, relying on fresh, high-quality ingredients to deliver the best results.

Whether you’re a fan of traditional recipes or just looking to try something new, this Classic Roasted Tomato Basil Soup is sure to become a favorite in your kitchen.

Ingredients (Serves 4-6):

• 3 pounds ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 1 teaspoon sugar (optional)
• 1 tablespoon balsamic vinegar
• 1/2 cup heavy cream (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, onion quarters, and garlic cloves on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 30-40 minutes, or until the tomatoes and onions are soft and slightly caramelized. This step is essential as it intensifies the flavors of the tomatoes.
3. Blend the Ingredients: Once roasted, transfer the tomatoes, onions, and garlic to a blender. Add the vegetable broth and blend until smooth. You may need to do this in batches depending on the size of your blender.
4. Simmer the Soup: Pour the blended mixture into a large pot over medium heat. Add the fresh basil leaves, sugar (if using), and balsamic vinegar. Stir well and let the soup simmer for about 10-15 minutes, allowing the flavors to meld together.
5. Finish the Soup: If you prefer a creamier texture, stir in the heavy cream just before serving. Adjust the seasoning with additional salt and pepper if needed.
6. Serve: Ladle the soup into bowls, garnish with extra basil leaves if desired, and serve hot with your choice of bread or croutons.

Extra Tips:

For a richer taste, consider using heirloom tomatoes if available, as they’ve a more complex flavor. If you prefer a slightly thicker consistency, you can add a peeled and chopped potato to the roasting pan.

Remember to taste and adjust the seasoning as needed before serving, and if you want a more robust basil flavor, add a few more leaves during the simmering process. Enjoy this soup as a delightful meal on its own or pair it with a simple salad for a well-rounded dish.

Spicy Roasted Tomato and Red Pepper Soup

Spicy Roasted Tomato and Red Pepper Soup is a delightful dish that combines the rich flavors of roasted tomatoes with the sweet and smoky notes of red peppers. This soup is perfect for a cozy night in or as a starter for a larger meal.

The roasting process intensifies the natural sweetness of the tomatoes and peppers, while the addition of spices adds a warming kick to this comforting soup. Whether you’re a fan of spicy foods or just looking to try something new, this soup is bound to please your palate.

This soup isn’t only delicious but also incredibly nutritious, making it a great choice for a healthy meal. The vibrant red color of the tomatoes and peppers is indicative of their high antioxidant content, providing a boost of vitamins and minerals.

The recipe can be easily adjusted to suit your spice preference, allowing you to enjoy it as mild or as spicy as you like. Serve it with a side of crusty bread or a fresh salad for a satisfying and well-rounded meal that serves 4-6 people.

Ingredients:

• 8 ripe tomatoes, halved
• 2 large red bell peppers, seeded and quartered
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Prepare the Vegetables: Place the halved tomatoes, quartered red peppers, onion, and garlic on a large baking sheet. Drizzle with olive oil and season with salt, pepper, smoked paprika, ground cumin, and cayenne pepper. Toss the vegetables to guarantee they’re evenly coated with oil and spices.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, or until they’re tender and slightly charred. This step enhances the flavor of the vegetables.
4. Blend the Vegetables: Once roasted, transfer the vegetables to a blender or food processor. Add 2 cups of vegetable broth and blend until smooth. You may need to do this in batches depending on the size of your blender.
5. Simmer the Soup: Pour the blended mixture into a large pot. Add the remaining vegetable broth and bring to a simmer over medium heat. Allow the soup to cook for an additional 10-15 minutes to meld the flavors together.
6. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, or cayenne pepper if desired.
7. Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves. Serve immediately.

Extra Tips:

For a creamier texture, you can add a splash of heavy cream or coconut milk before serving. If you prefer a chunkier soup, reserve some of the roasted vegetables and stir them into the blended soup.

Additionally, if you can’t find fresh tomatoes, canned whole tomatoes can be used as a substitute. Simply roast them alongside the other vegetables for the same delicious effect. Adjust the level of cayenne pepper to your liking to customize the heat level of the dish.

Creamy Roasted Tomato and Garlic Soup

Creamy Roasted Tomato and Garlic Soup is a comforting and flavorful dish that’s perfect for any season. This soup combines the rich, caramelized flavors of roasted tomatoes and garlic with the smoothness of cream, creating a delightful blend that’s both savory and satisfying. The roasting process enhances the natural sweetness of the tomatoes and the garlic, resulting in a deep, complex flavor profile that forms the heart of this dish.

Whether served as a starter or a main course, this soup is sure to impress with its rustic charm and hearty flavors. Ideal for a cozy family dinner, this recipe serves 4-6 people and is relatively simple to prepare. With just a few steps, you can create a restaurant-quality soup in the comfort of your own kitchen. The ingredients are straightforward, and the process involves roasting, blending, and simmering, making it a great option for cooks of all skill levels.

The creamy texture and aromatic qualities of this soup make it a memorable dish that you’ll want to make again and again.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 1 medium onion, quartered
• 1 head of garlic, halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
2. Arrange the halved tomatoes, quartered onion, and halved garlic head (cut side up) on the prepared baking sheet. Drizzle with olive oil and season with salt, pepper, thyme, and basil.
3. Roast the vegetables in the preheated oven for about 30-40 minutes, or until the tomatoes are soft and caramelized, and the garlic is tender.
4. Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of their skins and place them into a blender along with the tomatoes and onions. Blend until smooth.
5. Transfer the blended mixture to a large pot over medium heat. Add the vegetable broth and bring to a simmer.
6. Stir in the heavy cream and balsamic vinegar, and continue to cook for another 5-10 minutes, allowing the flavors to meld together. Adjust seasoning as needed with additional salt or pepper.
7. Serve hot, garnished with fresh basil leaves if desired.

Extra Tips:

For an extra depth of flavor, consider adding a pinch of smoked paprika or a dash of cayenne pepper to the soup while simmering. If you prefer a thicker consistency, you can reduce the amount of vegetable broth slightly or add a bit more cream.

Roasting the tomatoes and garlic until they’re well caramelized will intensify the flavor, so don’t rush this step. Be sure to blend thoroughly for a smooth texture, and if you like a chunkier soup, you can pulse the blender to your preferred consistency.

Enjoy your Creamy Roasted Tomato and Garlic Soup with crusty bread or a grilled cheese sandwich for a complete meal.

Roasted Tomato and Carrot Soup

Roasted Tomato and Carrot Soup is a flavorful and comforting dish that combines the natural sweetness of roasted carrots with the rich, tangy taste of roasted tomatoes. This soup is perfect for a cozy night in or a light lunch and can easily be adapted to suit your taste preferences.

Roasting the vegetables enhances their flavors, creating a deliciously rich and hearty soup that’s both nutritious and satisfying. This soup is perfect for those chilly days when you need something warm and comforting.

By roasting the tomatoes and carrots, you allow the natural sugars to caramelize, adding depth and sweetness to the soup. The addition of onions, garlic, and herbs will elevate the flavors, while a splash of cream or coconut milk can give it a creamy, velvety texture. This recipe is designed to serve 4-6 people, making it ideal for a family meal or for having leftovers to enjoy throughout the week.

Ingredients:

• 8 large ripe tomatoes, halved
• 4 large carrots, peeled and chopped
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup heavy cream or coconut milk (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This will guarantee the vegetables roast evenly and develop a nice caramelization.
2. Prep the Vegetables: Place the halved tomatoes, chopped carrots, quartered onion, and peeled garlic cloves on a large baking sheet. Drizzle them with olive oil and season with salt, pepper, thyme, and basil, tossing to guarantee even coating.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for approximately 25-30 minutes, or until they’re tender and slightly caramelized. Stir halfway through to guarantee even roasting.
4. Blend the Soup: Once roasted, transfer the vegetables to a large pot. Add the vegetable broth and bring it to a simmer over medium heat. Use an immersion blender to puree the mixture until smooth. Alternatively, you can carefully transfer the mixture to a countertop blender in batches, then return it to the pot.
5. Adjust the Consistency: If the soup is too thick for your liking, add more broth or water to reach your desired consistency. Stir in the heavy cream or coconut milk, if using, for a creamier texture.
6. Simmer and Serve: Allow the soup to simmer for an additional 5-10 minutes to let the flavors meld together. Taste and adjust the seasoning as needed. Serve hot, garnished with fresh basil leaves.

Extra Tips:

For an extra depth of flavor, consider adding a splash of balsamic vinegar before blending the soup to enhance the taste of the roasted tomatoes.

If you prefer a spicier version, add a pinch of red pepper flakes or a chopped chili pepper when roasting the vegetables.

To save time, you can roast the vegetables ahead of time and store them in the fridge until you’re ready to prepare the soup. Additionally, this soup freezes well, so consider doubling the recipe to have on-hand for a quick meal option on busy days.

Smoky Roasted Tomato and Chipotle Soup

Smoky Roasted Tomato and Chipotle Soup is a delightful twist on the classic tomato soup, infusing it with a rich, smoky flavor that leaves a lasting impression. The combination of roasted tomatoes and chipotle peppers brings a depth of taste that’s both comforting and invigorating. Perfect for chilly evenings, this soup isn’t only hearty but also incredibly satisfying, making it an ideal choice for a cozy night in or a sophisticated starter for a dinner party.

The process of roasting the tomatoes intensifies their natural sweetness, while the chipotle peppers add a subtle heat and smokiness that perfectly complements the acidity of the tomatoes. This balance of flavors is enhanced by the addition of garlic, onions, and a touch of cumin, creating a well-rounded soup that’s both robust and nuanced.

Served with a slice of crusty bread or a dollop of sour cream, this Smoky Roasted Tomato and Chipotle Soup is sure to become a new favorite in your soup repertoire.

Ingredients (Serves 4-6):

• 2 pounds ripe tomatoes, halved
• 1 medium onion, quartered
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 chipotle peppers in adobo sauce
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 2 tablespoons fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will guarantee that it’s at the right temperature to roast the tomatoes and bring out their natural sweetness.
2. Prepare the Vegetables: Place the halved tomatoes, quartered onion, and whole garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything together to coat the vegetables evenly.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly charred around the edges. This step is vital for developing the deep, smoky flavor of the soup.
4. Blend the Base: Once the vegetables are roasted, transfer them to a blender. Add the chipotle peppers, cumin, tomato paste, and sugar. Blend until smooth and well combined.
5. Simmer the Soup: Pour the blended mixture into a large pot. Add the vegetable or chicken broth and stir to combine. Bring the soup to a gentle simmer over medium heat, allowing the flavors to meld together for about 15 minutes.
6. Adjust Seasoning: Taste the soup and adjust the seasoning with additional salt, pepper, and lime juice to your liking. The lime juice will add a fresh, tangy brightness that balances the smokiness of the chipotle.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with a side of crusty bread or a dollop of sour cream for added richness.

Extra Tips:

For a creamier texture, consider adding a splash of cream or coconut milk to the soup before serving. This will give it a luxurious mouthfeel without overpowering the smoky flavors.

If you prefer a milder heat, reduce the amount of chipotle peppers or remove the seeds before blending. Additionally, this soup can be made ahead of time and stored in the refrigerator for up to three days, allowing the flavors to deepen and develop even further.

Enjoy experimenting with toppings such as avocado slices or shredded cheese to personalize your Smoky Roasted Tomato and Chipotle Soup.

Roasted Tomato and Herb Soup

Roasted Tomato and Herb Soup is a comforting and flavorful dish, perfect for any season. This soup captures the essence of fresh tomatoes, roasted to perfection, and blended with aromatic herbs to create a rich and satisfying meal. The roasting process intensifies the sweetness of the tomatoes, while the herbs add layers of complexity to the flavor, making it an ideal choice for a light lunch or a cozy dinner.

Whether you’re serving it with crusty bread or enjoying it on its own, Roasted Tomato and Herb Soup is sure to delight your taste buds. This recipe is designed to serve 4-6 people, making it a great option for a family meal or for hosting guests. The ingredients list is straightforward, ensuring that even novice cooks can create this delicious soup with ease.

By following the step-by-step instructions, you’ll be able to deliver a dish that’s both impressive and comforting, a perfect representation of the classic tomato soup with a modern twist. So gather your ingredients, preheat your oven, and prepare to enjoy a bowl of homemade goodness.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 3 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh basil, chopped
• 4 cups vegetable broth
• 1 tablespoon balsamic vinegar
• Optional: heavy cream for serving

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).
2. Prepare the Tomatoes: Place the halved tomatoes cut side up on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 30-35 minutes, or until the tomatoes are tender and slightly caramelized.
3. Sauté the Aromatics: While the tomatoes are roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Combine Ingredients: Once the tomatoes are roasted, add them to the pot along with their juices. Stir in the fresh thyme, basil, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 15 minutes, letting the flavors meld together.
5. Blend the Soup: Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender. If desired, strain the soup through a fine-mesh sieve for a smoother texture.
6. Finish with Balsamic Vinegar: Stir in the balsamic vinegar, taste, and adjust seasoning with additional salt and pepper if needed. If you prefer a creamier soup, you can stir in a splash of heavy cream before serving.
7. Serve: Ladle the soup into bowls, garnish with additional fresh basil if desired, and serve hot with crusty bread.

Extra Tips:

For a more intense flavor, consider roasting the tomatoes alongside a few cloves of garlic for added depth. You can also customize the herbs to suit your taste; oregano or parsley can be excellent additions.

If you prefer a spicier version, add a pinch of red pepper flakes when sautéing the onions. To save time, this soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. When reheating, gently warm on the stove and add a bit of broth if the soup has thickened too much.

Roasted Tomato and Fennel Soup

Roasted Tomato and Fennel Soup is a delightful and hearty dish that combines the rich flavors of roasted tomatoes and the subtle, sweet taste of fennel. This soup is perfect for any season, offering a comforting warmth in the colder months and a light, invigorating option in the warmer seasons.

The roasting process intensifies the natural sweetness of the tomatoes and fennel, providing a deep and complex flavor profile that’s both satisfying and nourishing.

This recipe serves 4-6 people and is an excellent choice for a family meal or a small gathering. The soup is easy to prepare, yet it delivers gourmet quality that will impress your guests. The creamy texture, achieved without the use of any dairy, makes it a versatile option for those with dietary restrictions.

The combination of roasted garlic and fresh herbs further elevates the dish, adding layers of flavor that complement the roasted vegetables perfectly.

Ingredients:

• 2 pounds of ripe tomatoes, halved
• 1 large fennel bulb, chopped
• 1 large onion, quartered
• 4 cloves of garlic, peeled
• 3 tablespoons of olive oil
• Salt and pepper to taste
• 4 cups of vegetable broth
• 1 teaspoon of dried thyme
• 1 teaspoon of dried basil
• 2 tablespoons of tomato paste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat the Oven: Set your oven to 400°F (200°C) to guarantee it’s hot enough for roasting.
2. Prepare the Vegetables: Place the halved tomatoes, chopped fennel, quartered onion, and peeled garlic cloves on a large baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss everything together to guarantee even coating.
3. Roast the Vegetables: Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and slightly charred. This will help bring out their natural sweetness and enhance the overall flavor of the soup.
4. Blend the Vegetables: Once roasted, transfer the vegetables to a large pot. Add the vegetable broth, dried thyme, dried basil, and tomato paste. Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can use a regular blender, working in batches if necessary.
5. Simmer the Soup: Place the pot over medium heat and bring the soup to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to meld together. Adjust the seasoning with more salt and pepper if needed.
6. Serve: Ladle the soup into bowls and garnish with fresh basil leaves for a burst of invigorating quality and color.

Extra Tips:

For an even deeper flavor, consider roasting the vegetables with a few sprigs of fresh thyme or rosemary. If you prefer a creamier texture, you can add a splash of coconut milk or a dollop of cream before serving.

Remember to taste and adjust the seasoning before serving; the right amount of salt can make a big difference in flavor. If you have leftovers, this soup stores well in the refrigerator for up to three days and can be reheated gently over the stove.

Roasted Tomato and Lentil Soup

Roasted Tomato and Lentil Soup is a delicious, hearty dish that combines the rich flavors of roasted tomatoes with the earthy taste of lentils. Perfect for a cozy dinner, this soup is nutritious and packed with vitamins, minerals, and protein. The roasting process enhances the natural sweetness of the tomatoes, adding depth to the soup, while the lentils provide a satisfying texture and make it a complete meal on its own.

Served warm, this soup is ideal for chilly nights and can be easily paired with crusty bread or a fresh salad for a complete meal. This recipe is designed to serve 4-6 people, making it perfect for a family dinner or for meal prepping for the week. With simple ingredients and straightforward steps, even beginner cooks can master this comforting dish.

Ingredients:

• 2 lbs ripe tomatoes, halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and basil.
2. Roast the Tomatoes: Place the baking sheet in the oven and roast the tomatoes for about 25-30 minutes, or until they’re soft and slightly charred around the edges. This process will caramelize the tomatoes, bringing out their natural sweetness.
3. Sauté Onions and Garlic: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
4. Combine Ingredients: Add the roasted tomatoes (including any juices from the baking sheet), lentils, vegetable broth, bay leaf, and tomato paste to the pot. Stir well to combine all ingredients.
5. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 30-35 minutes, or until the lentils are tender and cooked through.
6. Blend the Soup: Remove from heat and discard the bay leaf. Use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier texture, blend only a portion of the soup.
7. Finish with Vinegar: Stir in the balsamic vinegar and taste for seasoning, adjusting salt and pepper if necessary.
8. Serve and Garnish: Ladle the soup into bowls, garnishing with fresh basil leaves if desired. Serve hot with crusty bread on the side.

Extra Tips:

To enhance the flavor, you can add a pinch of red pepper flakes for some heat or a splash of cream for a richer texture. If you prefer a smoother texture, strain the blended soup through a fine-mesh sieve.

This soup stores well in the refrigerator for up to three days and also freezes beautifully, making it a great option for meal prep. Adjust the seasoning to your taste, keeping in mind that flavors tend to develop more after the soup is left to sit.

Roasted Tomato and Sweet Corn Soup

Roasted Tomato and Sweet Corn Soup is a comforting and flavorful dish that combines the natural sweetness of corn with the rich, tangy taste of roasted tomatoes. This soup is perfect for any season, but especially delightful as a warm, hearty meal on a cool evening.

The roasting process enhances the flavors of the vegetables, bringing out their natural sweetness and adding a depth of flavor that makes this dish truly special. Paired with a crusty piece of bread or a simple salad, this soup makes for a satisfying lunch or dinner.

The preparation of Roasted Tomato and Sweet Corn Soup involves roasting fresh tomatoes and corn until they’re caramelized and slightly charred, which intensifies their flavors. The roasted vegetables are then blended with a savory broth, aromatic herbs, and spices to create a silky, smooth soup.

This dish isn’t only delicious but also packed with nutrients, making it a wholesome meal option. Below you’ll find the list of ingredients and detailed steps to prepare this delightful soup for 4-6 people.

Ingredients:

• 2 lbs ripe tomatoes, halved
• 4 ears of fresh corn, husked
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will guarantee that it’s hot enough to roast the tomatoes and corn effectively.
2. Prepare the Vegetables: Place the halved tomatoes on a baking sheet, cut side up. Husk the corn and place the ears on the same sheet. Drizzle the vegetables with olive oil, and sprinkle with salt, pepper, and smoked paprika. Toss gently to coat.
3. Roast the Vegetables: Slide the baking sheet into the preheated oven and roast for about 25-30 minutes. The tomatoes should be soft and slightly caramelized, and the corn should have a nice char.
4. Sauté Aromatics: While the vegetables are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. Combine Ingredients: Remove the roasted vegetables from the oven. Cut the kernels off the corn cobs and add them to the pot with the onions and garlic. Add the roasted tomatoes, vegetable broth, and dried thyme.
6. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld together.
7. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only part of the soup.
8. Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with fresh basil leaves before serving.

Extra Tips:

For a more complex flavor, consider adding a splash of heavy cream or coconut milk to the soup for a creamy texture. If fresh corn isn’t available, frozen corn can be used as a substitute, but be sure to thaw it before roasting.

You can also add a hint of heat by including a pinch of cayenne pepper or red pepper flakes. Finally, if you prefer a more acidic touch, add a squeeze of lemon juice or a splash of balsamic vinegar before serving to brighten the flavors.

Roasted Tomato and White Bean Soup

Roasted Tomato and White Bean Soup is a hearty and comforting dish that combines the rich flavors of roasted tomatoes with the creamy texture of white beans. This soup is perfect for a cozy dinner on a chilly evening, offering a delightful balance between savory and slightly sweet flavors.

By roasting the tomatoes, you enhance their natural sweetness and add depth to the overall taste of the soup. This recipe is simple yet satisfying, making it an excellent choice for a family meal or a gathering with friends.

The inclusion of white beans not only adds protein but also contributes a velvety texture that complements the roasted tomatoes beautifully. With a few aromatic herbs and spices, this soup is elevated to a new level of deliciousness.

Whether served as an appetizer or a main course, Roasted Tomato and White Bean Soup is sure to impress. The recipe below serves 4-6 people, providing ample portions for everyone to enjoy.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4 cups vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the tomatoes and bringing out their natural sweetness.
2. Prepare the Vegetables: Place the halved tomatoes, quartered onion, and peeled garlic cloves on a large baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, dried thyme, and dried basil. Toss everything together to guarantee even coating.
3. Roast the Vegetables: Roast in the preheated oven for about 25-30 minutes, or until the tomatoes are soft and slightly caramelized. The roasting process will enhance the flavors and add depth to your soup.
4. Blend the Ingredients: Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth and use an immersion blender to blend until smooth. Alternatively, you can transfer the mixture to a regular blender, then return it to the pot.
5. Add the White Beans: Stir in the drained and rinsed white beans. Add the tomato paste and balsamic vinegar. Stir well to combine all the ingredients, allowing the flavors to meld together.
6. Simmer the Soup: Bring the soup to a gentle simmer over medium heat. Let it cook for about 15-20 minutes, stirring occasionally. This will help the flavors develop and thicken the soup slightly.
7. Adjust Seasonings: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
8. Serve the Soup: Ladle the soup into bowls and garnish with fresh basil leaves for a burst of color and added flavor. Serve hot and enjoy!

Extra Tips:

For an extra creamy texture, you can add a splash of cream or a dollop of Greek yogurt when serving. If you prefer a chunkier texture, blend only half of the soup and leave the rest with whole white beans.

Feel free to experiment with other herbs like rosemary or oregano for a different flavor profile. Roasting the tomatoes until they’re slightly charred can add a smoky depth to the soup.

Finally, serving the soup with crusty bread or a side salad can make it a complete meal.

Roasted Tomato and Basil Pesto Soup

Roasted Tomato and Basil Pesto Soup is a flavorful and comforting dish that brings together the rich, sweet taste of roasted tomatoes with the vibrant, aromatic notes of fresh basil pesto. This soup is perfect for any season, offering a warmth that soothes in colder months and a fresh, garden-like flavor profile that celebrates the bounty of summer.

By roasting the tomatoes, you enhance their natural sweetness and depth, creating a robust base for the soup that pairs beautifully with the creamy and nutty pesto. This recipe is designed to serve 4-6 people, making it an excellent choice for a family dinner or a small gathering with friends.

The ingredients are simple, yet the combination is sophisticated, offering a delightful balance of flavors that’s sure to impress. Whether served as a starter or the main course, Roasted Tomato and Basil Pesto Soup is a versatile dish that can be enjoyed with crusty bread or a simple salad for a complete meal.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 4 cloves garlic, peeled
• 1 large onion, quartered
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1/2 cup fresh basil pesto
• 1/2 cup heavy cream or coconut milk (optional)
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Place the halved tomatoes, garlic cloves, and quartered onion on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss everything to confirm the vegetables are evenly coated with oil and seasoning.
2. Roast the Vegetables: Roast in the preheated oven for 25-30 minutes, or until the tomatoes are soft and beginning to caramelize. This roasting process will intensify their flavors, contributing to the soup’s depth.
3. Blend the Base: Once roasted, transfer the tomatoes, garlic, and onions to a large pot. Add the vegetable broth and use an immersion blender to puree the mixture until smooth. Alternatively, you can use a regular blender, working in batches if necessary.
4. Simmer and Season: Place the pot over medium heat and bring the soup to a gentle simmer. Stir in the basil pesto and heavy cream (if using). Allow the soup to simmer for an additional 10 minutes, letting the flavors meld together. Taste and adjust seasoning as needed.
5. Serve: Ladle the soup into bowls and garnish with fresh basil leaves. Sprinkle with grated Parmesan cheese if desired. Serve hot, ideally with a side of crusty bread for dipping.

Extra Tips:

For an even more intense tomato flavor, consider using a mix of different types of tomatoes, such as cherry and heirloom, to add complexity to the soup.

If you prefer a thicker consistency, reduce the amount of broth slightly, or add a tablespoon of tomato paste during the simmering stage.

For those following a dairy-free diet, coconut milk is an excellent alternative to heavy cream, providing a subtle sweetness and creaminess to the soup.

Finally, homemade pesto can be easily made by blending fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil, offering a fresh and vibrant addition to the dish.

Roasted Tomato and Zucchini Soup

Roasted Tomato and Zucchini Soup is a delightful and nutritious dish that perfectly combines the sweetness of ripe tomatoes with the subtle, earthy flavors of zucchini. This soup is ideal for those who enjoy a comforting meal that’s both hearty and healthy. The roasting process enhances the natural flavors of the vegetables, adding a deep, rich taste to the soup.

Perfect for a cozy lunch or dinner, this soup can be served with crusty bread or a simple salad for a complete meal. The preparation process is straightforward, involving the roasting of vegetables to maximize their flavors, followed by blending them into a creamy consistency. This soup isn’t only delicious but also visually appealing, with its vibrant red and green hues.

It’s a versatile dish that can be adjusted to your taste preferences by adding additional herbs or spices. Whether you’re cooking for your family or entertaining guests, Roasted Tomato and Zucchini Soup is sure to be a hit.

Ingredients (serves 4-6):

• 2 pounds ripe tomatoes, halved
• 2 medium zucchinis, sliced
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup fresh basil leaves
• 1 tablespoon balsamic vinegar
• Optional: cream or yogurt for garnish

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees that it’s hot enough to roast the vegetables evenly.
2. Prepare the Vegetables: Place the halved tomatoes, sliced zucchinis, quartered onion, and garlic cloves on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the vegetables to confirm they’re evenly coated with oil and seasoning.
3. Roast the Vegetables: Transfer the baking sheet to the preheated oven and roast for about 25-30 minutes. The vegetables should become tender and start to caramelize, which will enhance their flavor.
4. Blend the Soup: Once roasted, allow the vegetables to cool slightly before transferring them to a blender or food processor. Add the vegetable broth, dried thyme, and dried oregano. Blend until smooth, adjusting the consistency with additional broth if needed.
5. Simmer the Soup: Pour the blended mixture into a large pot and bring it to a simmer over medium heat. Stir in the balsamic vinegar and fresh basil leaves. Allow the soup to simmer for 10-15 minutes to meld the flavors.
6. Taste and Adjust: Taste the soup and adjust the seasoning with more salt and pepper if necessary. If you prefer a creamier texture, you can stir in a spoonful of cream or yogurt just before serving.
7. Serve: Ladle the hot soup into bowls and garnish with additional fresh basil or a swirl of cream or yogurt, if desired.

Extra Tips:

When making Roasted Tomato and Zucchini Soup, consider using a variety of tomatoes for a more complex flavor profile. Cherry tomatoes, for example, add a hint of sweetness.

If you prefer a spicier soup, add a pinch of red pepper flakes to the roasting vegetables. For an even richer taste, try roasting the vegetables with a splash of balsamic vinegar.

Remember to blend the soup thoroughly for a silky texture, and adjust the consistency by adding more broth until you reach your desired thickness.

Roasted Tomato and Coconut Milk Soup

Roasted Tomato and Coconut Milk Soup is a creamy and flavorful dish that combines the rich taste of roasted tomatoes with the smooth texture of coconut milk. This delightful soup is perfect for a cozy meal and is both vegan and gluten-free, making it suitable for a variety of dietary preferences.

The roasting process enhances the natural sweetness of the tomatoes, while the coconut milk adds a velvety richness that complements the acidity of the tomatoes beautifully. This recipe serves 4-6 people and is perfect for a family meal or a gathering with friends.

The soup can be enjoyed as a main course paired with crusty bread or as a starter to a larger meal. The combination of fresh ingredients and aromatic spices creates a harmonious blend of flavors that’s sure to please any palate.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 can (14 ounces) coconut milk
• 2 cups vegetable broth
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, quartered onions, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt, pepper, dried thyme, and smoked paprika. Toss everything together to guarantee even coating.
2. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the tomatoes are soft and slightly charred. This roasting process intensifies the flavors and adds a smoky undertone to the soup.
3. Blend the Soup: Once roasted, transfer the tomatoes, onions, and garlic to a blender. Add the coconut milk and vegetable broth. Blend until smooth and creamy. If necessary, blend in batches to avoid overfilling the blender.
4. Heat and Season: Pour the blended mixture into a large pot. Stir in the balsamic vinegar and bring the soup to a gentle simmer over medium heat. Allow it to cook for about 10 minutes, stirring occasionally, to let the flavors meld together.
5. Adjust and Serve: Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh basil leaves for an added touch of freshness and color.

Extra Tips:

For an added depth of flavor, consider tossing the tomatoes with a splash of balsamic vinegar before roasting. If you prefer a spicier version, add a pinch of red pepper flakes to the seasoning.

When blending hot ingredients, be sure to vent the blender to allow steam to escape, preventing any accidents. This soup can be stored in the refrigerator for up to 3 days and reheats beautifully, making it ideal for meal prep.

Enjoy your Roasted Tomato and Coconut Milk Soup with a side of crusty bread for a complete meal.

Roasted Tomato and Bell Pepper Soup

Roasted Tomato and Bell Pepper Soup is a comforting and flavorful dish that perfectly balances the sweetness of roasted tomatoes with the subtle heat of bell peppers. This hearty soup is ideal for a cozy dinner or a light lunch and pairs wonderfully with a side of crusty bread or a fresh salad.

The roasting process enhances the natural flavors of the vegetables, giving the soup a rich and complex taste that’s certain to satisfy everyone at the table. The vibrant colors of the tomatoes and peppers not only make for a visually appealing dish but also pack a punch of nutrients.

This recipe is simple to make and can be easily adjusted to suit your taste preferences. Whether you’re a seasoned cook or a beginner in the kitchen, this Roasted Tomato and Bell Pepper Soup is an excellent addition to your culinary repertoire.

Ingredients for 4-6 servings:

• 2 pounds ripe tomatoes
• 2 red bell peppers
• 1 large onion
• 4 cloves garlic
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to caramelize and enhance their natural sweetness.
2. Prepare the Vegetables: Wash and dry the tomatoes and bell peppers. Cut the tomatoes into halves and remove the seeds from the bell peppers, then slice them into large pieces. Peel and quarter the onion. Place the tomatoes, bell peppers, onion, and whole garlic cloves on a large baking sheet.
3. Season and Roast: Drizzle the vegetables with olive oil and sprinkle with salt and black pepper. Toss them gently to guarantee they’re evenly coated. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and slightly charred on the edges.
4. Blend the Soup: Once the vegetables are roasted, allow them to cool slightly. Transfer them to a blender or food processor, adding the vegetable broth, dried basil, and balsamic vinegar. Blend until smooth. If you prefer a chunkier soup, blend less or pulse intermittently.
5. Simmer the Soup: Pour the blended mixture into a large pot and bring it to a simmer over medium heat. Let it cook for about 10 minutes, stirring occasionally to blend the flavors together.
6. Adjust Seasoning: Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or basil according to your preference.
7. Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Serve with crusty bread or a side salad for a complete meal.

Extra Tips:

For an extra depth of flavor, try adding a pinch of smoked paprika or a splash of cream before serving. If you prefer a spicier soup, consider incorporating a pinch of red pepper flakes while simmering.

This soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, you may need to add a little extra broth or water to reach the desired consistency.

Roasted Tomato and Leek Soup

Roasted Tomato and Leek Soup is a comforting, flavorful dish that’s perfect for any season. This recipe takes advantage of the natural sweetness of roasted tomatoes and the subtle, savory flavor of leeks to create a soup that’s both rich and invigorating. The roasting process enhances the flavors of the tomatoes, making them slightly caramelized and deeply flavorful, while the leeks add a delicate, onion-like taste that complements the tomatoes beautifully.

This soup isn’t only delicious but also easy to prepare, making it ideal for both weeknight dinners and cozy weekend meals. With a few simple ingredients and some time, you can create a dish that’s sure to impress family and friends. Serve it with a slice of crusty bread or a grilled cheese sandwich for a complete and satisfying meal. Below is a recipe that serves 4-6 people.

Ingredients:

• 2 pounds ripe tomatoes, halved
• 2 large leeks, cleaned and chopped
• 4 cloves garlic, peeled
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables: Place the halved tomatoes, chopped leeks, and whole garlic cloves on a large baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the vegetables to verify they’re evenly coated with the oil and seasoning.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for about 25-30 minutes, or until the tomatoes are soft and slightly caramelized, and the leeks are tender.
4. Blend the Vegetables: Once roasted, transfer the vegetables to a blender or food processor. Add a cup of the vegetable broth and blend until smooth.
5. Simmer the Soup: Pour the blended mixture into a large pot. Add the remaining vegetable broth and dried thyme. Bring the mixture to a simmer over medium heat, stirring occasionally.
6. Add the Cream: Stir in the heavy cream and let the soup simmer for an additional 5 minutes. Taste and adjust seasoning if necessary.
7. Serve: Ladle the soup into bowls and garnish with fresh basil leaves if desired. Serve hot.

Extra Tips:

When preparing Roasted Tomato and Leek Soup, make sure to thoroughly clean the leeks, as dirt can often hide between their layers. Additionally, feel free to adjust the consistency of the soup by adding more or less broth, depending on your preference.

For a vegan version, you can substitute the heavy cream with coconut milk or omit it entirely. Roasting the vegetables brings out their natural sweetness, so be sure not to skip this step for the best flavor. Enjoy your soup with a drizzle of olive oil or a sprinkle of Parmesan cheese for an extra touch of richness.