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Amazing Roasted Tomato Soup: A 30-Minute Blissful Bowl

Roasted Tomato Soup
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Roasted Tomato Soup is a comforting dish that caramelizes tomatoes and garlic in the oven, creating a deeply flavored homemade soup. It pairs well with a gooey grilled cheese.

Ingredients

Scale
  • 2.5 lbs ripe tomatoes, halved or quartered
  • 1 head garlic, cloves separated and peeled
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional)
  • Salt to taste
  • Black pepper to taste
  • Fresh basil for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss the halved or quartered tomatoes and peeled garlic cloves with olive oil, salt, and pepper.
  3. Roast for 30-40 minutes, or until the tomatoes are soft and slightly caramelized.
  4. In a large pot or Dutch oven, sauté the chopped onion until translucent.
  5. Add the roasted tomatoes and garlic to the pot.
  6. Pour in the vegetable broth. Bring to a simmer.
  7. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
  8. Stir in the heavy cream, if using. Season with additional salt and pepper to taste.
  9. Serve hot, garnished with fresh basil.

Notes

  • For a richer flavor, you can roast the garlic in its skin and then squeeze out the softened cloves.
  • Adjust the amount of heavy cream to your preference for creaminess.
  • If you prefer a thinner soup, add more vegetable broth.
  • This soup freezes well. Store in an airtight container for up to 3 months.

Nutrition

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