This roasted tomato soup is one of those recipes that instantly transports me back to chilly evenings when the whole kitchen smelled like caramelized tomato and garlic. I first learned this method while watching a late-night cooking segment and then adapted it to our pantry staples — roasting the tomatoes and red pepper concentrates the sweetness and adds a smoky depth that simple simmering can't match. It became a go-to for weeknight comfort: quick enough to make after work, elegant enough for guests, and forgiving when you swap vegetables or skip the cream. My kids, who usually push carrots to the side, ask for bread to mop the bowl clean. What makes this version special is the layering of flavors: high-heat roasting for char and collapse, whole garlic roasted in its skin to develop mellow sweetness, and a final bright note of balsamic vinegar to pull everything together. The texture is luxuriously smooth when puréed and, if you like, a small splash of heavy cream gives it that restaurant-level silkiness without weighing it down. I like to serve it with crusty bread and torn basil — it’s a simple plate that feels celebratory.

Ingredients

• Tomatoes (2 pounds): Choose ripe varieties like Roma, beefsteak, or vine-ripened. Ripe tomatoes give natural sweetness and break down well when roasted — avoid underripe green tomatoes or very watery supermarket ones. I often use vine-ripened in summer for the best flavor.
• Red bell pepper (1): Adds a sweet, smoky dimension when roasted. Choose a firm, glossy pepper with no soft spots. Roasting and peeling concentrates flavor and removes the vegetal edge.
• Yellow onion (1 medium): Provides savory depth. A sweet yellow onion works best; quarter it so it roasts evenly and caramelizes around the edges.
• Garlic (4 cloves, unpeeled): Roasting garlic in its skin mellows and sweetens it. When squeezed from the skin after roasting it becomes buttery and spreads easily into the purée.
• Olive oil (4 tablespoons, divided): Use a good-quality extra virgin for flavor and finishing. Three tablespoons for roasting to encourage caramelization; reserve one tablespoon for the pot to gently marry flavors.
• Vegetable stock (3 cups): Use low-sodium stock so you can control seasoning. If you prefer a richer broth, a homemade stock or good-quality store-bought base works well.
• Fresh basil (10 leaves): Adds an aromatic lift. Add some to the pot while simmering and reserve a few for garnish.
• Sugar (1 teaspoon): Balances acidity in the tomatoes; just a hint keeps the soup tasting bright rather than sour.
• Salt & black pepper: 1 teaspoon salt plus more to taste, and 1/2 teaspoon freshly ground black pepper to season the pot as you go.
• Heavy cream (1/4 cup, optional): For silkiness — stir in off heat and warm gently. Omit for a dairy-free version or to keep it lighter.
• Balsamic vinegar (1 tablespoon): The finisher — a splash at the end adds acidity and depth, rounding out the roasted flavors.

Instructions

Preheat and prepare: Preheat your oven to 400°F (200°C). Wash the tomatoes and slice them in half; place cut side up on a large rimmed baking sheet. Quarter the red bell pepper, remove seeds and core, and add to the sheet. Peel and quarter the onion, and tuck the unpeeled garlic cloves between the vegetables so they roast evenly. Drizzle 3 tablespoons of olive oil over everything and season with 1 teaspoon salt and 1/2 teaspoon black pepper so the vegetables begin to draw out moisture and caramelize. Roast until collapsed and charred: Place the tray in the oven and roast for 35–40 minutes. You're looking for the tomatoes to collapse and the edges to char lightly; the onion should have golden edges. This high-heat roast is essential — it concentrates sweetness and creates those savory, charred notes. Cool and prep the roasted vegetables: Remove the tray and let the vegetables cool for a few minutes. Peel the roasted red pepper skin away — it should slip off easily — and squeeze the garlic cloves from their skins into a bowl. Leaving the juices on the tray adds extra concentrated flavor to the pot. Sauté and combine: Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the roasted tomatoes, pepper, onion, garlic, and any collected juices from the sheet. Stir for about 1 minute to marry flavors and release any fond from the tray. Add stock and seasoning: Pour in 3 cups of vegetable stock, add the fresh basil leaves, 1 teaspoon of sugar, and 1 tablespoon balsamic vinegar. Stir, bring to a boil, then reduce to a simmer and cook gently for 10 minutes so the flavors blend. Keep an eye on the pot to avoid rapid boiling. Purée until silky: Use an immersion blender to purée the soup in the pot until completely smooth. If using a standing blender, work in batches and vent the lid slightly to allow steam to escape. Hot liquid expands, so take care to avoid splattering. Finish and serve: Taste and adjust seasoning with additional salt or pepper if needed. If you want a richer finish, stir in 1/4 cup heavy cream off the heat and heat gently — do not boil after adding cream or it may separate. Serve hot with a drizzle of good olive oil, torn basil leaves, and crusty bread for dipping.

Storage Tips

Store leftover soup in airtight containers in the refrigerator for up to 3–4 days. For longer storage, let the soup cool completely, transfer to freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When freezing in bags, lay flat to save space and for quicker thawing. Reheat gently on the stovetop over low to medium heat, adding a splash of stock or water if it becomes too thick; if reheating from frozen, thaw in the fridge overnight first.

Ingredient Substitutions

If you don’t have red bell pepper, roast a small carrot or a few sun-dried tomatoes for a similar sweetness and depth. Swap vegetable stock for chicken stock for non-vegetarian richness. To make it vegan, omit the heavy cream or use 1/4 cup full-fat coconut milk or a neutral oat cream alternative — expect a slightly different mouthfeel but still very silky. For a smoky twist, add a pinch of smoked paprika or roast a small piece of smoked ham hock with the vegetables and strain it out after simmering.

Serving Suggestions

Serve with torn fresh basil and a drizzle of extra virgin olive oil or a spoonful of crème fraîche for contrast. Pair with grilled cheese, garlic croutons, or a warm focaccia to make a comforting meal. For a lighter pairing, offer a crisp green salad with lemon vinaigrette to cut the soup’s richness. Garnish with cracked black pepper and a few drops of aged balsamic for an elegant finish.

Cultural Background

Tomato soup has long been a comforting classic across Europe and North America, evolving from simple purées to more refined versions with techniques like roasting to deepen flavor. Roasting vegetables before puréeing is a method embraced by contemporary chefs to extract sweetness and add caramelized complexity. While Gordon Ramsay’s approach emphasizes bold seasoning and finishers like balsamic, similar roasted tomato preparations appear in Mediterranean kitchens where ripe tomatoes and olive oil are staples.

Seasonal Adaptations

In summer, use the ripest vine tomatoes and add a handful of roasted cherry tomatoes for extra brightness. In winter, rely on hearty Roma or canned San Marzano (roast first if possible) and increase the onion slightly for a fuller base. Around the holidays, stir in a little warm spice such as a pinch of ground allspice or nutmeg for an unexpected seasonal warmth.

Meal Prep Tips

Roast a double batch of vegetables and freeze in portions to speed up weeknight dinners — simply thaw, blend with stock and warm through. You can also roast the vegetables ahead and refrigerate for 24 hours; the flavors will continue to meld and often taste better the next day. Pack soup in individual containers for easy lunches and include a slice of toasted bread separately to maintain texture.

End on a warm note: this roasted tomato soup is a little bit rustic and a lot comforting. It’s forgiving, adaptable, and perfect for sharing — try it and make it your own with the finishing touches that speak to your family’s preferences.