Try this tomato soup my way and your family will be speechless — you’ll find yourself making it again and again.
Tomato soup always brings back memories of warm summer days. Craving a bit of that warmth, I made this roasted tomato soup today. It’s simple, comforting, and finished with crisp homemade croutons. I rarely use instant mixes; this recipe follows the old-fashioned way my mother and grandmother taught me.
While store-bought tomato juice is convenient, roasting fresh tomatoes and vegetables transforms the flavor into something irresistibly rich. If fresh tomatoes aren’t perfectly ripe, leave them at room temperature for a day or two to sweeten and deepen in flavor. Roughly chop tomatoes, onion, and carrot, then roast them in a hot oven for about 30–35 minutes — that’s when the aroma fills the kitchen and everyone starts wandering in.
My husband is always the first to notice the scent, followed by our two kids. After roasting, I combine the vegetables, add chicken broth, and blend until smooth for a silky, flavorful soup. While the oven is still hot, I toast cubes of bread to make quick croutons; they only need a few minutes and pair perfectly with this tomato soup. A glass of chilled white wine is a nice accompaniment for adults.
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- 35 oz tomatoes
- 2 onions
- 2 cloves garlic
- 1 carrot
- 1–2 cups chicken broth (adjust for desired consistency)
- Kosher salt and freshly ground black pepper
- Preheat oven to 400°F (200°C). Coarsely chop tomatoes, onions, and carrot. Arrange on a baking sheet and roast for 30–35 minutes until the vegetables are tender and slightly caramelized.
- Allow the roasted vegetables to cool briefly, then transfer to a blender. Add chicken broth and blend until smooth, adding more broth if you prefer a thinner soup.
- Season with salt and pepper to taste. Stir in chopped fresh herbs if desired.
- Serve hot with toasted croutons or crusty bread.
