Description
This Homemade Roasted Tomato Soup recipe offers a rich and flavorful way to enjoy fresh tomatoes. Roasting the tomatoes enhances their natural sweetness and depth, while sautéed onions and garlic add a savory base. Blended smooth and finished with a touch of cream, this comforting soup is perfect for any time of year and comes together in just 45 minutes.
Ingredients
Scale
Vegetables
- 6 large tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids & Fats
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ½ cup heavy cream
Seasonings & Garnish
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until soft and slightly caramelized to enhance their natural sweetness.
- Sauté the Onion and Garlic: While the tomatoes roast, heat a little olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until softened and fragrant, creating a flavorful base.
- Combine the Tomatoes and Broth: Add the roasted tomatoes to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes to let the flavors meld together.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. If unavailable, carefully transfer the soup in batches to a blender, blend until smooth, then return it to the pot.
- Add Cream and Season: Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to simmer for another 5 minutes to fully combine the flavors.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil for an aromatic and fresh finishing touch.
Notes
- You can substitute heavy cream with coconut milk or cashew cream for a dairy-free option.
- Adjust the thickness by adding more or less vegetable broth according to your preference.
- For a spicy kick, add a pinch of red pepper flakes during the sautéing step.
- Roasting the tomatoes is key for depth of flavor; don’t skip or shorten the roasting time.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
