This roasted tomato soup is easy to make, creamy and so comforting! We serve it with homemade rye croutons for some crunch! Once you make this soup, you’ll never want to buy canned tomato soup again, I promise!
Why You’ll Love this Roasted Tomato Soup:
- It’s so flavourful, with roasted garlic and fresh basil.
- Vegan soup made with wholesome ingredients!
- Easy to make, we just add all the ingredients to a baking pan and let the oven do the job!
What Are the Best Tomatoes for Tomato Soup?
You can make the soup with any kind of red tomatoes. Make sure you use ripe tomatoes. My favourite type to use is roma tomatoes.
How to Make Roasted Tomato Soup?
- Use a baking pan and add tomatoes, red pepper and garlic. Add olive oil and season well. Bake for 40-45 minutes.
- Transfer to a big pan and add broth. Simmer for 10 minutes.
- Add fresh basil and blend the soup.
- Serve with rye croutons.
Roasted Tomato Soup with Rye Croutons
4
servings (1 litre)10
minutes50
minutes1
hourThis roasted tomato soup is easy to make, creamy and so comforting! We serve it with homemade rye croutons for some crunch! Once you make this soup, you’ll never want to buy canned tomato soup again, I promise!
Ingredients
- Soup
8-9 ripe tomatoes* cut in half (+/- 3 lbs)
1 red pepper cut into 4 pieces
½ yellow onion cut into slices
6-7 garlic cloves without skin
3-4 sprigs of fresh thyme (optional)
4 tbsp of olive oil
1 ½ cup of vegetable broth
1 handful of fresh basil
- Croutons (optional)
3 cups of rye bread cut into ¾ inch cubes
3 tbsp of olive oil
1 tsp of dry oregano
¼ tsp of onion powder
¼ tsp of salt
Instructions
- Preheat the oven to 400F.
- Dispose tomatoes, red pepper, onion and garlic to a big baking pan. Drizzle olive oil and add a good amount of salt (½ tsp to 1 tsp) and spread evenly on the vegetables. Add sprigs of fresh thyme (optional).
- Bake for 40 to 45 minutes.
- Prepare the croutons. Add the diced bread in a big bowl. Drizzle olive oil and mix. Add the spices and mix again. Transfer to another baking pan. Cook in the oven for 10-12 minutes, turning half way through.
- Transfer the cooked vegetables into a big pot. If using fresh thyme, remove the sprigs. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add fresh basil and blend the soup with a blender or a hand blender. Make sure the soup has a smooth texture. Season if needed.
- Serve the soup with the rye croutons, fresh basil and a drizzle of olive oil.
Notes
- Tomatoes: You can make the soup with any kind of red tomatoes. Make sure you use ripe tomatoes. My favourite type to use is roma tomatoes.
- For a gluten free option, use gluten free bread or serve the soup on its own.
FAQ
- Can I freeze tomato soup? Of course! Make sure the soup cools down completely and transfer to an airtight container. Place in the fridge and freeze for up to 3 months.
- Is tomato soup acidic? If you use ripped tomatoes it should not be acidic. If it is, add honey or maple syrup to balance the flavours.
