Italian Tomato Soup

Name: Italian Tomato Soup with Roasted Vegetables
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Italian
Ingredients: 1.5 pounds (750g) fresh ripe tomatoes; 3 tablespoons good quality olive oil; 2 tablespoons brown sugar; 2 medium yellow onions; 2 plump garlic cloves; Vegetable or chicken bouillon cube(s), to taste; 2 teaspoons fresh or dried thyme and/or oregano; Freshly ground black pepper; Parmesan cheese (coarsely grated or shaved); Homemade or store-bought croutons; A swirl of heavy cream or a dollop of mascarpone

Featured in Comforting Bowls of Warmth.

Italian tomato soup with oven-roasted vegetables. 35 minutes preparation, 25 minutes cooking time. An aromatic soup for 4 servings.

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By Reham

Updated on Fri, 04 Apr 2025 19:06:49 GMT

How to Make Italian Tomato Soup | magichouserecipes.com

An Italian tomato soup combines oven-roasted tomatoes with Mediterranean herbs for an aromatic soup. Roasting the tomatoes enhances their natural sweetness, while fresh herbs and high-quality olive oil provide authentic flavor.

Essential Ingredients

Ripe tomatoes: Best flavor
High-quality olive oil: For taste
Onions and garlic: Aromatic base
Mediterranean herbs: Fresh note
Brown sugar: For balance

Italian Tomato Soup – Simple & Aromatic | magichouserecipes.com

Path to Perfect Soup

Roasting tomatoes: Roast tomatoes, onions, and garlic in the oven. Add brown sugar.

Developing flavors: Pour broth over roasted tomatoes. Add herbs and simmer.

Perfect consistency: Puree finely with immersion blender. Thin with broth if needed.

Creating Variations

Use different herbs
Mix in tortellini
Mascarpone for creaminess
Croutons for crunch

This Mediterranean soup impresses with its simplicity and intense flavor.

Serving Suggestions

Sprinkle with fresh Parmesan
Drizzle olive oil over top
Serve with ciabatta
Basil as garnish

Italian Tomato Soup – Fresh, Savory and Quickly Made | magichouserecipes.com

Storage and Preparation

Keeps in refrigerator up to two days
Frozen up to three months
Add broth when reheating

Troubleshooting

Too sour: more brown sugar
Too thin: reduce longer
Too thick: add broth
Too mild: add more herbs

This Italian tomato soup is the best proof that a few high-quality ingredients can provide an extraordinary taste experience. The combination of roasted tomatoes and Mediterranean herbs makes it a special version of the classic soup.

Frequently Asked Questions

→ Why roast the tomatoes?: Roasting intensifies the flavor of the tomatoes and makes the soup more aromatic.
→ Which tomatoes work best?: Ripe, flavorful tomatoes like Roma or vine tomatoes. The riper, the better the flavor.
→ Can I use canned tomatoes?: Yes, but the flavor will be less intense. Fresh tomatoes provide a better aroma.
→ Is this soup suitable for freezing?: Yes, for up to 3 months. Add garnishes only after thawing.
→ How can I make the soup creamier?: With a splash of cream or by adding mascarpone when serving.

Italian Tomato Soup with Roasted Vegetables

Flavorful tomato soup with oven-roasted vegetables and Italian herbs. Optionally serve with parmesan and croutons for extra texture.

Prep Time

35 Minutes

Cook Time

25 Minutes

Total Time

60 Minutes

By: Reham

Category: Soups & Stews

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ For the soup base

01 1.5 pounds (750g) fresh ripe tomatoes

02 3 tablespoons good quality olive oil

03 2 tablespoons brown sugar

04 2 medium yellow onions

05 2 plump garlic cloves

06 Vegetable or chicken bouillon cube(s), to taste

07 2 teaspoons fresh or dried thyme and/or oregano

→ Toppings (all optional)

08 Freshly ground black pepper

09 Parmesan cheese (coarsely grated or shaved)

10 Homemade or store-bought croutons

11 A swirl of heavy cream or a dollop of mascarpone

Instructions

Step 01

Cut the tomatoes in half and place them cut-side up in a roasting pan. Add the onions (halved) and whole garlic cloves. Drizzle everything with olive oil, sprinkle with brown sugar, and toss gently to coat. Roast in a preheated 400°F (200°C) oven for about 30 minutes until caramelized and fragrant.

Step 02

Transfer the roasted vegetables to a large pot. Add about 4 cups of water (adjust for desired thickness), herbs, and crumble in the bouillon cube(s). Bring to a gentle simmer and cook for about 15 minutes to meld the flavors.

Step 03

Remove from heat and blend directly in the pot using an immersion blender until perfectly smooth. Taste and adjust the seasoning with salt and pepper as needed.

Step 04

Ladle the hot soup into bowls. Finish with your choice of toppings: a generous grind of black pepper, a swirl of cream or a spoonful of mascarpone, a sprinkle of Parmesan, or a handful of crunchy croutons.

Notes

You can adjust the consistency by adding more water if you prefer a thinner soup.
This soup keeps well in the refrigerator for up to 2 days, or can be frozen for up to 3 months.

Tools You'll Need

Roasting pan or baking dish
Large pot
Immersion (stick) blender

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

May contain dairy products (optional toppings)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 180
Total Fat: 10 g
Total Carbohydrate: 22 g
Protein: 4 g

Reham

Hi! I'm Reham, the home cook and recipe developer behind Magic House Recipes. I love sharing kitchen-tested recipes that make cooking feel magical. From cherished family dishes to modern favorites, each recipe comes with my personal tips for success.