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Roasted Tomato Soup

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A warm and comforting roasted tomato soup made with caramelized oven-roasted tomatoes, garlic, and onions blended into a smooth and flavorful soup with a touch of cream for richness.

Ingredients

  • 2 lbs ripe tomatoes, halved
  • 2 tbsp olive oil
  • 4 garlic cloves
  • 1 medium yellow onion, chopped
  • 3 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried basil or 1 tbsp fresh basil
  • 1/3 cup heavy cream or milk
  • Fresh basil leaves for garnish

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the halved tomatoes and garlic cloves on the baking sheet. Drizzle with olive oil and season with salt and black pepper.
  3. Roast for 25–30 minutes until the tomatoes are soft and slightly caramelized.
  4. While the tomatoes roast, heat a small amount of olive oil in a large pot over medium heat.
  5. Add the chopped onion and sauté until soft and fragrant.
  6. Add the roasted tomatoes and garlic to the pot.
  7. Pour in the vegetable broth and add the basil.
  8. Simmer the soup for about 10 minutes so the flavors blend.
  9. Use an immersion blender to blend the soup until smooth and creamy.
  10. Stir in heavy cream or milk and adjust seasoning if needed.
  11. Serve warm and garnish with fresh basil leaves.

Notes

  • Roasted red peppers can be added for a slightly smoky flavor.
  • Grated parmesan cheese can be stirred in for extra richness.
  • Add a pinch of red pepper flakes for a mild heat.
  • If the soup becomes too thick, add a little broth or water to adjust the consistency.
  • The soup can be made dairy-free by omitting cream or using a plant-based alternative.

Nutrition

Find it online: https://cookedbymaya.com/roasted-tomato-soup/