How To Make No-Stove Roasted Tomato Soup | Easy Oven Method!
Tomato Soup Without Using The Stove?
One of my favorite things about this recipe is that you don’t need to stand over a stove stirring a pot for an hour. The oven does most of the work for you. As the tomatoes, peppers, onions, and garlic roast, they develop a rich flavor that would normally take much longer to achieve on the stovetop. Once everything is roasted, all you have to do is blend it together and enjoy.
This soup is perfect if you don’t want to use the stove. Roasting the vegetables in the oven brings out their natural sweetness and creates a deep flavor without having to constantly stir or monitor a pot. The oven does all the heavy lifting.
Tomato soup is one of those comfort foods that never goes out of style. Whether it’s a cold day, a rainy afternoon, or you’re just craving something warm and comforting, a bowl of tomato soup always hits the spot. Growing up, I usually had tomato soup from a can, but once I started making it from scratch, there was no going back.
What I love about this recipe is that the oven does most of the work. Roasting the vegetables brings out their natural sweetness and creates a rich flavor without standing over a stove stirring a pot. The tomatoes, peppers, onions, and garlic all caramelize as they roast, creating a soup that’s simple but packed with flavor. Also one ingredient you can put in the soup is a little bit of nutmeg or pumpkin pie spice.
FYI
A couple of items I’d like to point out about this recipe:
- Roasting the vegetables is the key to developing deep flavor. Don’t rush this step.
- The garlic becomes sweet and mellow after roasting, so don’t be afraid to use both heads.
- You can leave the soup chunky or blend it completely smooth depending on your preference.
- Heavy cream is optional, but it adds a rich and creamy finish.
- Fresh basil makes a huge difference and adds freshness to the finished soup.
- If the soup is too thick after blending, add a little water or broth until it reaches your desired consistency.
Give It Your Own Twist
I always encourage you to get creative with recipes. Add red pepper flakes for heat, stir in parmesan cheese for extra richness, or serve it with a grilled cheese sandwich. You can even top it with homemade croutons or extra fresh basil. Once you have the basic recipe down, there are plenty of ways to make it your own.
This is my favorite way to make tomato soup. Roasting the vegetables gives the soup an incredible flavor, and the fresh basil and cream bring everything together. It’s simple, comforting, and perfect for any time of year. Hope you enjoy my recipe.
How To Make No-Stove Roasted Tomato Soup
Ingredients
- 8 Tomatoes
- 1/4 Onion
- 2 Bell Peppers
- 2 Heads of Garlic
- Salt To Taste
- Black Pepper To Taste
- Heavy Whipping Cream For Inside of Soup and Garnish
- Fresh Basil Leaves For Garnish
Instructions
- Preheat oven to 400°F. Get 2 sheet pans and place your tomatoes that are cut into quarters in one pan and season it with salt and pepper than drizzle some olive oil in one sheet pan.
- Then place your bell peppers that are cut into large pieces, your onion cut into chunks, and your sliced garlic heads in a separate pan and drizzle generously with olive oil and season with salt and pepper.
- Roast for 45 minutes, or until the vegetables are soft and slightly caramelized.
Allow the vegetables to cool slightly, squeeze the roasted garlic cloves from their skins, and transfer everything to a blender and blend or if you don't have a blender, put them in a pot and mash it, then add a splash of heavy cream and mix.
Pour the soup into bowls and drizzle with heavy whipping cream, garnish with fresh basil leaves, serve warm and enjoy.
