The Best Roasted Tomato Soup Recipe (with Fresh Tomatoes)

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Preheat the oven to 425°F.

Wash all the tomatoes and remove the stems and any fibrous parts.

Prep the tomatoes, including cherry tomatoes, and set aside.

Chop two blush onions and some fresh garlic, removing the garlic peel by pushing on it.

Clean the cutting board after prepping the ingredients.

Wipe down the cutting board with solid coconut oil to moisten it.

Place all the tomatoes on a baking sheet, ensuring they are cut side up.

Drizzle with olive oil and season with smoked paprika, salt, pepper, and granulated garlic.

Mix the tomatoes and seasonings by hand to ensure they are well coated.

Roast the tomatoes in the oven for 25 to 30 minutes until caramelized.

After roasting, transfer the tomatoes to a pot and add two cups of broth, scraping the baking sheet to include all flavorful bits.

Add fresh basil and thyme to the pot and bring to a low boil, then let it simmer for 20 minutes.

Remove the herbs from the pot, or keep the basil in if desired.

Blend the soup using a stick hand blender or a regular blender, ensuring it is not too hot.

Taste the soup and adjust seasoning with granulated garlic, granulated onion, and pepper as needed.

Serve the soup as desired, optionally adding Parmesan cheese or a drizzle of heavy cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens