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Roasting up tomatoes in the oven cranks up every bit of their sweetness. It’s a real flavor bomb—tastes like summer right on your plate.
Roasting Wins
Toss tomatoes, onions, garlic, and bell peppers in the oven. Let them soak up all that heat and get super tasty. That’s what gives this soup its one-of-a-kind taste.
What You Need
- Base: 1 kg roma tomatoes, 2 pointed peppers, 1 onion, 2 garlic cloves.
- Flavor Boosters: Olive oil, broth, cream, fresh herbs.
- Seasonings: Salt, pepper, sugar.
Here’s How
- Chop and Prep
- Cut up the veggies, toss with oil and all your seasonings.
- Bake
- Roast everything for half an hour at 200°C until golden.
- Blend It
- Heat with broth, blend until smooth.
- Finish and Serve
- Add cream, top with fresh herbs, and you’re all set.
Keep It Fresh
Stick it in clean jars and it stays good for a while. Freeze single servings—then you’ve always got a quick meal waiting for you.
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Anytime Favorite
When it’s summer, use those ripe tomatoes. In winter, grab your frozen soup and bring summertime back to dinner.
Tastes Great With
Try it with crunchy baguette, crispy croutons, or a bit of parmesan. Swap in plant cream for a vegan spin, or load up on herbs for extra freshness.
Waste Less
Old, wrinkly tomatoes are perfect for this soup. Great way to cut down on waste and score a delicious meal at the same time.
Homemade Wins
Nothing fake or sugary here. It’s just good, real flavors. Change up the herbs and spices however you like.
Oven Magic
Roasting in the oven brings out sweet, caramel flavors. It’s a depth you just won’t get from stovetop cooking alone.
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Prep Ahead
Make a big batch and freeze it in small portions. You’ll always have a fast, healthy meal in no time.
Super Flexible
Serve it up with some rice, pasta or a veggie mix for a real meal. It works great as a base for shakshuka or curry too.
Year-Round Goodness
Go with fresh tomatoes in summer, or canned ones when it’s cold. Use whatever you’ve got—it tastes awesome all year.
Creamy or Light
Blend it extra long and stir in more cream for a thick, smooth bowl. Keep it lighter with just broth—totally up to you.
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Top It Off
Add some pumpkin seeds, a drizzle of basil oil, or vegan crème fraîche on top. Little touches make it stand out.
Frequently Asked Questions
- → What's the point of roasting the tomatoes?
Popping tomatoes in the oven cooks off some liquid and adds a touch of sweetness. It makes the flavor much more punchy.
- → Do I have to strain it?
You don’t need to. If you want it smooth, go for it, but if you like the chunkiness, just skip this part.
- → What tomatoes work best?
Big juicy ones or cherry tomatoes—both turn out great. Just use ones that smell and taste awesome.
- → Can I prep it ahead?
Absolutely. Just make ahead, warm it up when you’re ready, and stir in cream at the end so it stays silky.
- → Do I need the cream?
The cream is totally up to you. It’s nice, but feel free to leave out or swap for something plant-based.
Conclusion
This tomato soup is a real crowd-pleaser. Letting the veggies get golden in the oven gives every spoonful a bold, rich flavor you can't get any other way.