Tomato soup isn’t just comfort food—it’s a nutritional powerhouse when done right. Roasting Roma tomatoes transforms their natural sweetness and locks in key antioxidants like lycopene, which becomes even more potent when paired with healthy fats. This isn’t the bland canned kind; it’s velvety, aromatic, and full of depth.
With seven pro tips and storage hacks, this guide ensures your soup is flawless every time. Ready to elevate a classic?
Jump to RecipeThe Magic of Roasting
What sets this soup apart is the crucial step of roasting fresh Roma tomatoes. The slow roasting process concentrates the tomatoes’ natural sugars and creates a deep, caramelized flavor that forms the foundation of this exceptional soup. When combined with San Marzano crushed tomatoes, the result is a perfect balance of fresh and concentrated tomato flavors.
Roasting tomatoes enriches their sweetness while balancing out the natural acidity, creating a lush texture perfect for soups and sauces. For optimal results, firm varieties like Roma tomatoes should be positioned cut-side up and drizzled with olive oil to prevent the delicate flesh from drying out or burning during the roasting process.
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The Health Factor
Tomatoes are rich in lycopene, a powerful antioxidant that offers health benefits, including reduced risk of heart disease and protection against various cancers. (ref) The cooking process actually increases the bioavailability of lycopene, making roasted tomato soup an even more nutritious choice than raw tomatoes.
When tomatoes are heated and combined with healthy fats like olive oil or cream, the lycopene becomes more readily absorbed by the body. Studies have shown that people who consume tomato products regularly experience improved heart health through reduced LDL cholesterol levels and better blood pressure regulation. (ref)
A Chef’s Secret
Professional chefs have long known that the key to exceptional tomato soup lies in balancing acidity. This recipe masterfully achieves this balance through the addition of heavy cream and a touch of sugar, which helps transform the sharp acidic notes into a silky smooth texture.
The sugar doesn’t actually neutralize the acid in tomatoes, but rather changes our perception of acidity, making the soup more palatable. Adding sugar gradually, just a quarter teaspoon at a time helps achieve the perfect balance without making the soup noticeably sweet. The cream further helps round out the sharper edges by coating the palate with fat, resulting in a more harmonious flavor profile.
Storage Tips:
- Let the soup cool completely before storing to prevent condensation
- Refrigerate in an airtight container for up to 3-4 days
- Freeze in freezer-safe containers for up to 2-3 months
- When reheating, warm gently over medium-low heat, stirring occasionally
- Leave about an inch of space in containers when freezing to allow for expansion
- Cool soup quickly by dividing it into smaller portions before refrigerating
- Store soup in the deepest part of the freezer for best preservation
- Label containers with date and contents
- Place plastic wrap directly on the soup’s surface before sealing to prevent freezer burn
- Thaw frozen soup gradually in the refrigerator before reheating
- Ensure reheated soup reaches 165°F for food safety
Pro Tips:
- Taste and adjust seasonings after reheating, as flavors can dull in storage
- Use the ripest Roma tomatoes you can find for the best flavor
- Don’t skip the sugar – it helps balance the acidity of the tomatoes
- For a vegetarian version, substitute vegetable stock for chicken stock
- If you prefer a chunkier soup, don’t blend it completely smooth
- Freeze soup in individual portions for easier meal planning
- Avoid freezing soups with pasta or potatoes as they become mushy
- Cool soup within 2 hours of cooking to prevent bacterial growth
- If cream-based, add the cream after thawing when reheating
Roasted Tomato Basil Soup
Equipment
- Large Dutch oven or soup pot
Ingredients
- 9 Roma tomatoes sliced lengthwise
- 1 28 oz. can San Marzano tomatoes crushed
- 1 cup fresh basil roughly chopped
- 4 garlic cloves minced
- 1 yellow onion diced
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 2 cups chicken stock
- 2/3 cup heavy cream
- 1 tbsp fresh thyme minced
- 1 tbsp sugar
- 1 tsp Kosher salt
- ½ tsp ground black pepper
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil for easy cleanup. Cut the Roma tomatoes lengthwise (from stem to bottom). Place them cut-side up on the baking sheet, drizzle generously with olive oil, and season with half of the salt and pepper. Roast in the preheated oven for 1 hour until the tomatoes are soft and slightly caramelized around the edges.
- While the tomatoes are roasting, prepare your vegetables. Dice the onion into small, uniform pieces (about ¼-inch). Peel and mince the garlic cloves finely. Remove thyme leaves from stems and mince.
- In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-high heat. Once the butter is melted and bubbling, add the diced onion. Sauté for about 5 minutes, stirring occasionally with a wooden spoon, until the onion becomes soft and translucent but not browned. Add the minced garlic and thyme, and cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Add the can of crushed tomatoes (including all liquid), chopped basil, and sugar to the pot. Reduce heat to medium-low and let simmer for 10 minutes, stirring occasionally to prevent sticking to the bottom.
- Once the roasted tomatoes are done, carefully add them to the pot along with any juices from the baking sheet. Pour in the chicken stock and remaining salt and pepper. Bring to a gentle simmer and cook for 30 minutes uncovered, stirring occasionally. The soup should slightly reduce and thicken during this time.
- Turn off the heat. If using an immersion blender, blend the soup directly in the pot until completely smooth, about 2-3 minutes. If using a regular blender, let the soup cool slightly, then carefully transfer it in batches to the blender. Blend each batch until smooth, then return to the pot. Be careful when blending hot liquids as they can expand.
- Stir in the heavy cream and taste for seasoning. Add more salt, pepper, or sugar if needed. If the soup is too thick, add a bit more chicken stock to reach desired consistency. If too thin, simmer for a few more minutes to reduce.
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.