Ah, the magic of roasted tomato soup! Picture this: you’re wrapped in a cozy blanket, a chilly breeze is rustling outside, and you have a steaming bowl of Ina Garten’s roasted tomato soup in your hands. This soup is a total comfort classic, perfect for warming you up on those cold days. It’s got that rich, velvety texture that makes each spoonful feel like a warm hug. What’s even better? It’s creamy without being overly heavy—using fresh tomatoes and broth means you get all the flavor without the extra calories.
This roasted tomato soup combines the deep sweetness of ripe tomatoes, the aromatic punch of garlic, and the silky goodness of cream, making it a balanced bowl of goodness for your taste buds. Plus, it’s super easy to whip up with just a few simple ingredients! Whether you’re enjoying it with a grilled cheese sandwich or savoring it solo, every spoonful is a delight you won’t want to miss.
So, let’s roll up our sleeves and dive into this delightful soup, shall we? This comforting dish is a household favorite, satisfying and flavorful enough to serve on a chilly night or at a gathering with friends. Grab your ingredients, and get ready to experience the warmest embrace that a bowl of soup can offer!
Why You’ll Love Ina Garten Roasted Tomato Soup – Rich, Velvety, and Full of Depth (Creamy, Easy, and Cozy)
You’ll absolutely fall in love with this roasted tomato soup for several reasons. The balance of sweet and savory flavors creates a cozy culinary experience that you’ll crave again and again. The slow roasting of fresh tomatoes adds a depth that makes each sip feel like pure comfort. Plus, it’s incredibly easy to make, which means you can spend less time in the kitchen and more time enjoying with your loved ones.
Here’s Why You’ll Want to Make This Roasted Tomato Soup:
- Speedy Prep: It’s super quick to prepare, making it a great weeknight dinner option.
- Rich Flavor: The roasting process intensifies the flavor of the tomatoes.
- Pantry-Friendly: Most ingredients are pantry staples—hello, convenience!
- Meal-Prep Friendly: Make a big batch and enjoy it throughout the week.
- Customizable: You can easily tweak it to suit your taste or dietary needs.
- Dietary Considerations: It can be made gluten-free and dairy-free with simple swaps.
- Family Favorite: Kids and adults both love this delicious soup!
Ingredients for Ina Garten Roasted Tomato Soup – Rich, Velvety, and Full of Depth
- 3 pounds ripe tomatoes (Roma or plum) – Offers natural sweetness and flavor; don’t skimp on freshness!
- 1 medium yellow onion, sliced – Adds a savory base and richness to the soup.
- 6 cloves garlic, peeled – Offers aromatic depth—roasted garlic is simply irresistible!
- 2 tablespoons olive oil – Helps with roasting and brings a healthy fat into the mix.
- 1 teaspoon kosher salt – Enhances the natural flavors of the ingredients.
- ½ teaspoon black pepper – Adds a gentle warmth and balances the sweetness.
- 1 tablespoon butter – Helps to give the soup a silky finish.
- 1 (28-ounce) can plum tomatoes with juice – Boosts the tomato base for extra depth.
- 1½ cups chicken stock or vegetable broth – Adds liquid and flavor; choose based on dietary preferences.
- 2 tablespoons chopped fresh basil (plus more for garnish) – Fresh herbs brighten the flavor.
- 1 teaspoon sugar (optional) – Can balance acidity based on your tomato’s sweetness.
- ½ cup heavy cream (optional) – For a super creamy texture, but it’s not necessary!
Ready to cook? See the recipe card for exact measurements below.
How to Make Ina Garten Roasted Tomato Soup – A Step-by-Step Guide
Phase 1 – Prep
- Preheat the oven to 400°F (200°C).
- Rinse your ripe tomatoes under cool water and cut them in half.
- In a large mixing bowl, combine the halved tomatoes, sliced onion, and peeled garlic cloves.
- Drizzle 2 tablespoons of olive oil over the veggies, sprinkle with salt and pepper, and toss to coat.
- Spread the mixture evenly on a baking sheet and pop it in the oven.
Phase 2 – Cook/Assemble
- Roast the tomatoes for about 30-40 minutes, or until they look caramelized and fragrant.
- Once done, remove the baking sheet and let it cool for just a few minutes.
- Transfer the roasted veggies to a large pot, along with the canned tomatoes and their juice.
- Pour in the 1½ cups of chicken stock or vegetable broth.
- Add 2 tablespoons of fresh basil, and a teaspoon of sugar if desired.
Phase 3 – Serve
- Using an immersion blender or a standard blender, puree the soup until smooth.
- Place the pot back on medium heat and stir in 1 tablespoon of butter, letting it melt through.
- If you prefer your soup creamier, add ½ cup of heavy cream, stirring gently.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil!
Pro Tips for the Best Results
- Choose Ripe Tomatoes: The riper your tomatoes, the more flavor your soup will have. Looks for deep red, fragrant tomatoes!
- Roast for Caramelization: Don’t skip the roasting—it sweetens the tomatoes and adds complexity to the flavor.
- Storage Saver: Make a big batch and store in single servings for easy reheating throughout the week!
- Blend to Perfection: For a super smooth soup, let it cool a bit before blending, and blend in batches if necessary.
- Watch the Cream: If you’re skipping the cream, consider adding an extra splash of broth for a lighter version or enjoy it purely as is.
Common Mistakes to Avoid
Not Roasting Long Enough: One common mistake is not letting the tomatoes roast long enough, which means you miss out on that sweet caramelization. Keep an eye on them; you want a nice golden-brown color to unlock their best flavor!
Blending While Too Hot: Another mistake is blending the soup while it’s still steaming hot! This can cause a mini explosion, which can be quite a mess. Let it cool for a few minutes, or use an immersion blender for safety.
Skipping the Basil: Leaving out fresh basil can flatten the flavor of your soup. Don’t skip it if you want that vibrant finish! It adds a refreshing touch that brightens up the whole dish.
Recipe Variations
- Gluten-Free: Use gluten-free broth and skip the cream for a light soup.
- Dairy-Free: Swap heavy cream with coconut milk or cashew cream for a rich, creamy texture without dairy.
- Spicy: Add a pinch of red pepper flakes or diced jalapeños for a kick.
- Herbal: Mix in fresh thyme or oregano along with the basil.
- Stovetop/Instant Pot: Cook in the Instant Pot for a quicker process!
How to Serve Ina Garten Roasted Tomato Soup
Best Pairings
- Grilled cheese sandwiches
- Crusty bread for dipping
- Fresh green salad
Toppings & Garnishes
- Additional fresh basil
- A drizzle of olive oil
- Crushed red pepper flakes for some heat
Make Ahead & Storage
Can I Meal Prep This?
Yes! This soup is great for meal prep. Simply make a double batch, and store it in individual containers for easy lunches or dinners.
Storing Leftovers
Store in an airtight container in the fridge for up to 5 days. Just make sure to cool it down before sealing!
Freezing
This soup freezes well for up to 3 months. Just note that the texture may slightly change upon reheating.
Reheating
Reheat in the microwave for 2-3 minutes, stirring halfway through, or warm it gently on the stovetop over medium heat.
FAQs
Can I use frozen tomatoes?
Yes, you can use frozen tomatoes! Just thaw them and remove excess moisture before roasting.
How to make it extra creamy without cream?
Blend in some cooked cauliflower or soaked cashews for a creamy texture without adding dairy.
Can I double it?
Absolutely! Just be sure to use a large enough pot for cooking and blending.
How to fix a too-thick soup?
Simply add a bit more broth or water to reach your desired consistency.
If you’re looking for a cozy, delicious recipe, try out Ina Garten’s Roasted Tomato Soup. It’s rich, velvety, and truly comforting. You’ll find that it brings warmth to your table, minus the fuss. Don’t forget to bookmark this recipe and maybe check out our other comforting soups for more flavorful meal ideas!
Roasted Tomato Soup
Ingredients
Fresh Ingredients
- 3 pounds ripe tomatoes (Roma or plum) Offers natural sweetness and flavor; don’t skimp on freshness!
- 1 medium yellow onion, sliced Adds a savory base and richness to the soup.
- 6 cloves garlic, peeled Offers aromatic depth—roasted garlic is simply irresistible!
- 2 tablespoons olive oil Helps with roasting and brings a healthy fat into the mix.
- 1 teaspoon kosher salt Enhances the natural flavors of the ingredients.
- ½ teaspoon black pepper Adds a gentle warmth and balances the sweetness.
- 1 tablespoon butter Helps to give the soup a silky finish.
- 1 28-ounce can plum tomatoes with juice Boosts the tomato base for extra depth.
- 1½ cups chicken stock or vegetable broth Adds liquid and flavor; choose based on dietary preferences.
- 2 tablespoons chopped fresh basil Fresh herbs brighten the flavor; reserve some for garnish.
- 1 teaspoon sugar (optional) Can balance acidity based on your tomato’s sweetness.
- ½ cup heavy cream (optional) For a super creamy texture, but it’s not necessary!
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Rinse the ripe tomatoes under cool water and cut them in half.
- In a large mixing bowl, combine the halved tomatoes, sliced onion, and peeled garlic cloves.
- Drizzle 2 tablespoons of olive oil over the veggies, sprinkle with salt and pepper, and toss to coat.
- Spread the mixture evenly on a baking sheet and pop it in the oven.
Cooking
- Roast the tomatoes for about 30-40 minutes, or until they look caramelized and fragrant.
- Once done, remove the baking sheet and let it cool for just a few minutes.
- Transfer the roasted veggies to a large pot, along with the canned tomatoes and their juice.
- Pour in the 1½ cups of chicken stock or vegetable broth.
- Add 2 tablespoons of fresh basil and a teaspoon of sugar if desired.
Blending and Serving
- Using an immersion blender or a standard blender, puree the soup until smooth.
- Place the pot back on medium heat and stir in 1 tablespoon of butter, letting it melt through.
- If you prefer your soup creamier, add ½ cup of heavy cream, stirring gently.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil!