There’s nothing like the deep, smoky sweetness of slow-roasted tomatoes simmered into a velvety, comforting soup …
Nothing says home like the smell of tomatoes roasting low and slow in the oven — a scent that fills your kitchen with promise and comfort. This isn’t your canned soup from the grocery aisle; this is fresh, slow-cooked tomato soup, the kind that makes you want to pull up a chair and stay awhile.
Growing up in Kentucky, tomato soup was more than just a meal — it was a ritual, a comfort-experience, and a gesture of love, like a cozy hug from mom on chilly afternoons. And roasting those ripe tomatoes and garlic takes that nostalgia and cranks it up a notch, coaxing out deep, smoky sweetness and complex layers of flavor you just can’t get any other way.
This soup starts with juicy, ripe tomatoes roasted alongside fragrant garlic, their flavors melding and caramelizing to a rich, almost jammy goodness. The sautéed onions, celery, and carrots add a subtle earthiness and sweetness that balance the tomatoes’ natural tang. Toss in smoky paprika, oregano, and thyme, and you get a soup that’s herbaceous, warm, and full-bodied. Then, a handful of fresh basil at the end brightens everything up with that unmistakable dash of Southern freshness, leaving you with a silky, velvety bowl that tastes like all the flavors of the herb and vegetable garden.
Tasty sandwich pairing ideas for roasted tomato soup
With this soup that roasted, charred, caramelized flavor sets it apart and gives the soup a depth you didn’t know you were missing. When it all simmers together, the flavors create one hearty, fresh-from-the-garden tasting soup that’s pure comfort in a bowl. The flavors of this luscious tomato soup pair great with a comfort sandwich or side. Here in Kentucky, even restaurants serve up hot tomato soup with a tuna fish sandwich on the side. I love dunking a triangle of a tuna fish sandwich on toast with lots of Hellman’s mayonnaise just making it taste just right, right into my soup, letting that velvety tomato cream just coat that triangle in all its bright, acidic, creay delicious tomatoey flavors. For another great side with this tomato soup, try these amazing crab salad stuffed avocados. The creamy avocado, sweet crab in mayonnaise with that blast of lemon in it really plays nicely off the deep roasted flavor of this tomato soup. Together, they make a beauteous harmony.
How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. For longer storage, freeze in airtight containers or freezer bags for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, stirring occasionally. If the soup thickens, add a splash of water or veggie or chicken broth to loosen it up. Remember to add fresh basil just before service only to keep that bright, fresh flavor.
Similar recipes to try
If you’re all about bold flavors and hearty comfort, you can’t go wrong with these recipe gems from pepperporch.com. First, may I recommend this Instant Pot Keto Sausage Soup? My stars! This soup is a creamy, spicy delight loaded with savory sausage that soaks up all that rich broth, making every spoonful a cozy, soothing delight. This Adobo Chicken Chili brings the flavor with tender chicken simmered in smoky adobo spices, and for something lighter but no less flavorful, this Healthy Cabbage Soup is a simple, nourishing bowl of goodness.
Healthy Roasted Tomato-Basil Soup
Ingredients
- 2 pounds ripe tomatoes
- 5 cloves garlic
- 4 tablespoons olive oil divided
- Salt and pepper
- 1 onion finely diced
- 2 celery ribs chopped
- 2 medium carrots peeled and chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 1/2 cups water
- 1 can diced tomatoes
- 1 bunch basil
Instructions
- Heat the oven to 400°F.
- Slice the tomatoes in half. Peel the garlic cloves.
- Drizzle some olive oil onto a baking tray and place the tomato halves and garlic cloves onto the tray. Drizzle with a little more olive oil and sprinkle with a pinch of salt and pepper. Roast in the oven for 15 minutes.
- Meanwhile, place a large, heavy pot over medium heat. Drizzle in some olive oil. Add the chopped onion, celery, and carrots. Sauté for 5 minutes.
- Once the tomatoes and garlic are roasted, add them to the pot with the paprika, oregano, thyme, water, canned tomato, and another pinch of salt and pepper. Stir. Cover. Bring the soup to a boil, then turn the heat down and let it simmer for 20 minutes.
- Add in 3/4 of the basil. Use a stick blender to attain the consistency you like. Use the rest of the basil to top the soup.
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