An effortless roasted tomato soup made with fresh tomatoes and garden herbs. This soup has bright tomato flavor and a hint of spicy heat, and is exactly what you want to be eating as the first leaves of fall flutter by.
This recipe was originally published in 2011; the pictures, text, and recipe have been updated.
At last, the season is shifting. Fall wildflowers are abundant, the garden is overgrown in places and half-dead in others, and somehow, my kids are back in school. At night, the sky is clear and starry, and there’s a hint of chill in the air. Suddenly, my favorite time of year has arrived.
This in-between season is always a tough one for me as a recipe developer, though. Everyone seems determined to completely ignore the warmth of these September days and the abundance of summer produce, and move on to all things pumpkin spice. While I still want nothing more than a tomato sandwich.
This roasted tomato soup seems like the best compromise. Soup is inherently autumnal, and tomatoes are just as in-season now as they were in August. To boot, this recipe has the hands-off ease needed for suddenly busy fall evenings.
A Simple Roasted Tomato Soup
Start with about 3 pounds of fresh tomatoes. This roasted tomato soup recipe works with whatever kind of tomato you have on hand – cherry, slicers, or roma are all great. Line a baking sheet with parchment and pack in halved or quartered tomatoes (cherry tomatoes can be roasted whole). Tuck onions and garlic in among the tomatoes, add a generous sprinkle of sea salt, black pepper, and red pepper flakes, drizzle with olive oil and roast for 45 minutes or so.
When the tomatoes are bubbly with charred edges, blend them and any juices with fresh herbs until velvety smooth. In a soup pot, add broth and tomato puree, and heat gently. This roasted tomato soup can be made ahead and reheated, and keeps well for three days in the fridge.
Once you have the base of this roasted tomato soup down, you can play with the flavors. Add whatever herbs you have on hand. Tuck a cored, quartered fennel bulb among the tomatoes, add seeded chilies or sweet peppers, or add chili flakes for a soup with some heat. If you’d like, finish with a swirl of heavy cream.
An effortless roasted tomato soup made with fresh tomatoes and garden herbs. This soup has bright tomato flavor and a hint of spicy heat.
- 3 pounds tomatoes (use Roma, slicers, or cherry tomatoes) halved or quartered (or whole cherry tomatoes)
- 1 large yellow onion, quartered
- 4 cloves garlic, smashed and peeled
- 2 tablespoons extra virgin olive oil, plus more for serving
- 1 1/2 teaspoons fine sea salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon red pepper flakes (use more for a spicier soup)
- 2 cups vegetable broth, homemade or store bought (I like Imagine No-Chicken Broth), plus up to 1 cup more as needed
- 1/4 cup fresh herbs, such as parsley, basil, dill, or tarragon, chopped
- 1 tablespoon balsamic vinegar
- 4 slices sourdough toast, for serving
- 1/4 cup goat cheese, for serving
Preheat the oven to 400 degrees F.
Line a large rimmed baking sheet with parchment. If using slicing tomatoes, scoop watery seeds out with your finger. Pack tomatoes in to the baking sheet. Tuck onions and garlic in around the tomatoes. Drizzle with olive oil and sprinkle with sea salt, pepper, and red pepper flakes. Roast tomatoes 35 - 45 minutes, until tomatoes are bubbly and edges are brown.
Scrape roasted tomatoes, along with any accumulated juices into a 3-quart soup pot. Stir in broth. Bring to a gentle boil, turn down to medium-low, and simmer 10 minutes. Add herbs (reserve some for garnish). Puree soup with an immersion blender or regular blender so that you maintain some of the texture. Stir in balsamic vinegar. Check salt and acid levels and add more as needed.
Top with minced herbs, and a drizzle of olive oil. Serve with a crouton slathered with goat cheese on the side.