Ingredients
Tomatoes. I use a mixture of fresh tomatoes. Roma tomatoes, plum tomatoes, cherry tomatoes, beef steak, etc. are all great options. Try to use the ripest (overly ripe tomatoes work well here) tomatoes you can find. Head of garlic. Fresh garlic cloves can be used instead. Olive oil. Balsamic vinegar. Chilli flakes / red pepper flakes. Fresh basil. Oregano. I used fresh but dried can also be used. Other fresh herbs like thyme will also be delicious. Salt and black pepper. Onion. Chicken Broth/stock. I used chicken stock but you can use vegetable broth too. Heavy cream / whipping cream. Coconut milk can be used as a dairy-free vegan substitute. Bread of your choice. I used sourdough but any bread will work. Gluten-free bread is great if you prefer keeping this meal gluten free. Cheese. I used cheddar but any good melting cheese will work. Butter.
How to make roasted tomato soup
Serving suggestion
This soup is delicious served with any crusty bread of your choice but I love making little grilled cheese croutons to float on top of the soup. You can of course also serve it with a classic grilled cheese alongside.
Can I make this ahead?
Roasted tomato soup is a great recipe to prepare ahead. The soup can be made and stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months. Reheat the soup in the microwave until hot throughout.
Soup recipes
