1-First Step: Preheat and Prep the Tomatoes Start by preheating your oven to 450°F to get that perfect roast on your tomatoes. Quarter or halve your 3 1/2 pounds of ripe tomatoes and arrange them cut-side-up on a baking sheet for even cooking. Drizzle them with 2 tablespoons of olive oil, then season with salt and black pepper to enhance their natural flavors this roasting step brings out the sweetness in your tomato soup base.

2-Second Step: Roast the Tomatoes Once your oven is ready, pop the baking sheet in and roast the tomatoes for 30 to 40 minutes until they’re softened and slightly caramelized. This process is key to developing the rich, deep taste that makes roasted tomato soup stand out. After roasting, let them cool on a wire rack so they’re easier to handle and retain their juices, which add extra flavor to the final dish.

3-Third Step: Sauté the Aromatics While the tomatoes cool, heat the remaining 1 tablespoon of olive oil in a large pan over medium-high heat. Add your diced large white or yellow onion and sauté for about 5 minutes until it becomes translucent and fragrant. This step builds a solid foundation for your creamy tomato soup by adding layers of sweetness and aroma.

4-Fourth Step: Add Spices and Garlic Next, toss in the 5 cloves of minced garlic, 3/4 teaspoon of smoked paprika, and 1/4 teaspoon of crushed red pepper flakes. Sauté everything for another 2 minutes, stirring constantly to prevent burning this infuses the mixture with spicy, smoky notes that elevate your roasted tomato soup. You can adjust the spices here to suit different preferences, like making it milder for kids or spicier for adventurous eaters.

5-Fifth Step: Combine and Simmer Now, add the 2 1/2 cups of vegetable broth, 1/2 cup of loosely-packed fresh basil leaves, and the cooled roasted tomatoes along with their juices to the pan. Stir everything together to blend the flavors, then let it simmer for a few minutes to meld. For a vegan twist, the vegetable broth keeps it plant-based, while chicken broth adds a heartier option if you prefer.

6-Sixth Step: Blend for Smoothness Use an immersion blender to puree the soup right in the pan, or transfer it in batches to a traditional blender with a vented lid for safety. Blend until you reach your desired texture, whether chunky or smooth, which makes this tomato soup versatile for all tastes. Remember to blend hot mixtures carefully to avoid splatters, adapting for things like a creamier version by adding extras if needed.

7-Seventh Step: Season and Serve Taste the soup and adjust the seasoning with salt, pepper, or more smoked paprika as needed to perfect the flavor. Serve it warm, topped with options like freshly-grated Parmesan or a drizzle of olive oil for that final touch. This roasted tomato soup is great for meal prep, and you might even pair it with something like easy foil packet meals from the blog for a complete dinner.