Kitchen notes · a little help before you start
Roasted Tomato Soup (5 Ingredients!)
Roasted tomato flavor gives this soup a depth that's especially welcome alongside the fresh basil. Garlic softens into the background, leaving the tomatoes at the center of each spoonful. A smooth, warm bowl is a pleasant way to settle down to dinner.
- Prep
- 5 min
- Cook
- 40 min
- Total
- 45 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Soups · Soups & stews
A few quick notes
1. Give the tomatoes space
Keep the tomato halves in a single layer with the cut sides down. That helps them roast evenly, and the puckered skins are your cue that they’re ready to come out.
2. Don’t leave the pan juices behind
When you move everything to the blender, scrape in the garlic and any liquid from the baking sheet too. That’s part of the flavor, and it helps the soup blend smoothly.
3. Blend before simmering
The basil goes in with the roasted tomatoes before the soup is cooked in the pot. Blend until smooth first, then add the broth, salt, and pepper for the simmer.
Get to know the ingredients
Roma tomatoes
Roma tomatoes are called for here, halved before roasting. Other tomatoes can work, but the roasting time may change, so watch for the skins to pucker rather than relying only on the clock.
Coarsely chopped garlic
The garlic is chopped into 1/4-inch pieces, not minced. A coarser chop is easier to scatter over the tomatoes and roast with them before everything gets blended.
Fresh packed basil
Use fresh basil and pack it into the measure. It’s blended into the roasted tomatoes rather than simmered from the start, so its flavor stays clear in the finished soup.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Roasted Tomato Soup (5 Ingredients!)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Taste at the end
After the soup has simmered, taste it and adjust the salt and pepper if you want to. That final check matters because tomatoes can vary in sweetness and acidity.
A little more help as you go
Brush the pan first
The baking sheet gets brushed with olive oil before the tomatoes go on. It’s a small step, but it helps the cut tomatoes roast against the pan without sticking.
Let it cool briefly
After roasting, give the tomatoes and garlic 10 minutes to cool before blending. They’ll still be warm, but that pause makes the transfer less awkward.
A few questions you might have
Should the tomatoes roast cut side up or cut side down?
Cut side down. Arrange them in a single layer that way, then roast until the skins pucker.
Is it okay if the garlic falls onto the baking sheet?
Yes. The directions say it’s fine if some garlic falls down onto the pan. It all gets blended later with the tomatoes and pan liquid.
Do I need to peel the tomatoes after roasting?
No peeling step is given. Roast until the skins pucker, cool briefly, then blend the tomatoes with the garlic, pan liquid, and basil until smooth.
When does the broth go in?
Add the vegetable broth after blending the roasted tomatoes, garlic, pan liquid, and basil. Then bring the soup to a boil and simmer it for 10 minutes.
Can I use a food processor instead of a blender?
Yes. Use either a blender or a food processor. Use whichever you have, and puree the roasted mixture until smooth.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
