This roasted tomato soup is simple, rich, and has been made in different ways for centuries. Roasting the tomatoes brings out their natural sweetness, making the soup full of flavor without needing much else. It’s the kind of dish that feels homemade and cozy, perfect for any time you want something warm and satisfying.

Roasting the tomatoes, onion, and garlic makes all the difference in this soup. It deepens the flavor, bringing out the natural sweetness of the tomatoes while adding a slight smokiness. Blending everything together keeps it smooth and rich, but you can also leave it a little chunky if you prefer. It’s one of those recipes that feels fancy but is actually super easy to make, just throw everything in the oven, blend it up, and you’re done. Perfect for a quick meal, especially with some toasted bread on the side!

Roasted Tomato Soup Ingredients:

• 8 tomatoes, cut in half
• 1 red onion, chopped
• 4 cloves of garlic, peeled
• 2 tablespoons olive oil
• 3 cups (750ml) vegetable or chicken broth
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried oregano or basil (optional)
• ½ teaspoon smoked paprika (optional, for depth)

Instructions:

1. Roast the Vegetables – Preheat your oven to 400°F (200°C). Place the tomatoes, red onion, and garlic on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and mix everything so it’s well coated. Roast for about 30 minutes until the tomatoes are soft and slightly charred.
2. Blend Everything – Transfer the roasted veggies to a blender or use a hand blender directly in a pot. Add the broth and blend until smooth.
3. Simmer the Soup – Pour the blended mixture into a pot, add the oregano and paprika (if using), and bring it to a gentle simmer for 10 minutes. Adjust salt and pepper if needed.
4. Serve Warm – Enjoy on its own or with a slice of crusty bread or a bit of cream drizzled on top.

Enjoy

_{by Sara Liamson}