Name: Roasted Tomato Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: American

From the Cook

1/5

Warning0 allergens identified

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Preheat oven to 400°F.

Remove the tomatoes from the can, reserving the tomato juice.

Place the tomatoes, onion, garlic and thyme on a sheet tray and toss with the olive oil. Season with salt and pepper.

Roast for 30 minutes or until onions start to caramelize.

Add roasted veggies to a blender with the reserved tomato juice and vegetable broth. Puree until smooth.

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My Notes

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Maximize Umami with High-Heat Roasting 🔥
Roast your tomatoes at 425°F for 30-40 minutes until deeply caramelized and blistered; this concentrates sugars and develops rich, complex flavors that transform ordinary canned tomatoes into restaurant-quality depth.
Infuse Oil with Garlic for Bold Flavor 🧄
Bloom minced garlic in warm olive oil for 1-2 minutes before adding other ingredients to release its essential oils and create a fragrant, flavorful base that permeates the entire soup.
Finish with Fresh Thyme After Blending 🌿
Reserve some fresh thyme leaves to add after blending the soup; this preserves their bright, aromatic quality and adds visual appeal compared to cooking thyme throughout.
Strain for Silky Texture 🥄
Pass your blended soup through a fine-mesh strainer to remove any remaining tomato skins and seeds, creating a luxuriously smooth, refined texture that feels premium.
Balance Acidity with Proper Seasoning 🧂
Taste and adjust salt in stages during cooking; tomatoes become more acidic as they reduce, so season conservatively early and finish with a pinch of salt and fresh cracked black pepper to brighten flavors.