Tomato soup I make when it gets really cold outside
Tomato soup I make when it gets really cold outside! is a easy American recipe that serves 4. 120 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $5.73 total, $1.43 per serving
Ingredients
- 2 lb Tomatoes (ripe but slightly overripe, washed and quartered)
- 2 tbsp Olive Oil (extra‑virgin, for roasting)
- 1 medium Yellow Onion (peeled and diced)
- 2 units Garlic Cloves (minced)
- 2 cup Vegetable Broth (low‑sodium)
- ¼ cup Heavy Cream (optional, adds richness)
- ½ tsp Salt (adjust to taste)
- ¼ tsp Black Pepper (freshly ground)
- 4 leaf Fresh Basil Leaves (for garnish, optional)
Instructions
Prepare Tomatoes
Wash the tomatoes thoroughly under running water to remove any residue. Pat dry and cut each tomato into quarters.
Time: PT5M
Roast Tomatoes
Preheat the oven to 375°F. Arrange the tomato quarters on a baking sheet, drizzle with olive oil, and toss to coat. Roast for about 20 minutes, turning once, until the skins are lightly charred and the flesh is soft.
Time: PT20M
Temperature: 375°F
Sauté Aromatics
While the tomatoes roast, heat 1 tbsp olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 4‑5 minutes until translucent. Add the minced garlic and cook an additional 30 seconds.
Time: PT5M
Combine and Simmer
Add the roasted tomatoes (including any juices) to the saucepan. Pour in the vegetable broth, bring to a gentle boil, then reduce to a simmer for 15 minutes to let flavors meld.
Time: PT15M
Blend the Soup
Remove the saucepan from heat. Using an immersion blender, blend the soup until smooth. (If using a countertop blender, blend in batches—be careful with hot liquid.)
Time: PT3M
Finish and Season
Return the blended soup to low heat. Stir in the heavy cream (if using), salt, and black pepper. Heat for another 2 minutes just to warm through.
Time: PT2M
Serve
Ladle the soup into bowls, garnish with fresh basil leaves, and enjoy hot.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 4 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk
Ingredient Substitutions
- Instead of Tomatoes: Canned whole peeled tomatoes (1 can, 28 oz)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Yellow Onion: White onion, Shallot (½ cup diced)
- Instead of Garlic Cloves: Garlic powder (½ tsp)
- Instead of Vegetable Broth: Chicken broth, Water with bouillon cube
- Instead of Heavy Cream: Coconut milk (¼ cup), Half‑and‑half
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Basil Leaves: Parsley
Equipment Needed
- Baking Sheet
- Oven
- Chef's Knife
- Cutting Board
- Large Saucepan
- Immersion Blender or Countertop Blender
- Measuring Cups and Spoons
- Ladle
Critical Steps — Do Not Skip
- Washing and quartering the tomatoes to remove residue.
- Roasting the tomatoes at 375°F until lightly charred.
- Blending hot soup safely to achieve a smooth texture.
Chef Tips from the Video
- For extra smoky flavor, finish the soup with a drizzle of smoked paprika.
- Roasting the tomatoes with a pinch of sugar helps caramelize their natural sugars.
- If you prefer a vegan version, omit the heavy cream and finish with a splash of coconut milk.
Troubleshooting
Soup is too watery after blending.
Simmer the blended soup uncovered for a few more minutes to reduce and thicken.
Soup is too thick.
Add additional vegetable broth or water, ¼ cup at a time, until desired consistency is reached.
Blender leaks hot liquid.
Allow the soup to cool slightly before blending, or blend in smaller batches with a vented lid.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months; thaw and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The soup can be made a day ahead; store refrigerated and reheat gently on the stove.
- For freezer storage, portion into individual servings and thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of roasted tomato soup in American cuisine?
Tomato soup became popular in the United States during the early 20th century as a comfort food that could be made quickly at home. Roasting the tomatoes adds a smoky depth that reflects a modern twist on the classic canned version, aligning with today’s focus on using fresh, seasonal produce.
What are the traditional regional variations of tomato soup in the United States?
In the Southern United States, tomato soup is often enriched with cream and served over grits. In the Northeast, a tomato bisque may include sherry and a roux for thickness. The roasted version presented by Jose.elcook reflects a contemporary, simple style common across the country.
How is roasted tomato soup traditionally served in American households?
It is typically served hot in a bowl, garnished with a drizzle of olive oil, fresh herbs like basil or parsley, and sometimes a sprinkle of croutons or grated cheese. It is often paired with a grilled cheese sandwich for a classic comfort meal.
What occasions or celebrations is roasted tomato soup traditionally associated with in American culture?
Tomato soup is a staple for casual family dinners, lunchbox meals, and cozy winter evenings. It is also a popular starter for holiday gatherings because it can be prepared ahead and reheated easily.
What other American dishes pair well with roasted tomato soup?
Grilled cheese sandwiches, crusty sourdough bread, roasted cheese croutons, and a simple mixed green salad complement the soup’s bright acidity and creamy texture.
What makes roasted tomato soup special or unique in American cuisine?
Roasting the tomatoes before blending adds a caramelized, smoky flavor that elevates the soup beyond the bright, raw tomato taste of traditional recipes. This technique also reduces the need for added seasonings, letting the natural sweetness shine.
What are the most common mistakes to avoid when making roasted tomato soup?
Common mistakes include over‑roasting the tomatoes until they burn, which creates bitterness, and blending the soup while it is boiling hot, which can cause steam burns or a leaky blender. Also, neglecting to season after blending can leave the soup flat.
Why does this roasted tomato soup recipe use a 375°F oven instead of a higher temperature?
A moderate 375°F allows the tomatoes to soften and develop a gentle char without scorching the skins. Higher temperatures can cause the skins to blacken too quickly, imparting a burnt flavor rather than the desired smoky sweetness.
Can I make roasted tomato soup ahead of time and how should I store it?
Yes, the soup can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop, adding a splash of broth if it has thickened. It also freezes well for up to two months.
What texture and appearance should I look for when making roasted tomato soup?
The finished soup should be smooth and velvety with a deep orange‑red hue. There should be no large tomato pieces; a glossy surface indicates proper blending and the right amount of cream (if used).
How do I know when the roasted tomatoes are done cooking?
The tomatoes are ready when their skins are lightly charred and the flesh is soft enough to be easily pierced with a fork. They should release a sweet, caramelized aroma; this usually occurs after about 20 minutes at 375°F.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook focuses on simple, home‑cooked meals that make use of everyday ingredients, often highlighting ways to reduce food waste and create flavorful dishes with minimal equipment.
How does the YouTube channel Jose.elcook's approach to American comfort food differ from other cooking channels?
Jose.elcook emphasizes quick, waste‑free techniques—like turning over‑ripe tomatoes into soup—while other channels may rely more on pre‑packaged ingredients. His style is straightforward, budget‑friendly, and encourages using what’s already in the pantry.
What other American recipes is the YouTube channel Jose.elcook known for?
Jose.elcook is known for recipes such as pantry‑friendly chili, quick stir‑fry vegetables, and simple pasta sauces that transform leftover ingredients into satisfying meals.
Last updated: August 30, 2026
