Description
A comforting and flavorful roasted tomato soup made by caramelizing ripe tomatoes, onion, and garlic in the oven, then blending them with vegetable broth and optional cream for a rich, smooth texture. Perfect for a cozy meal served with crusty bread and fresh basil garnish.
Ingredients
Scale
Vegetables
- 4 pounds ripe tomatoes, cored and halved
- 1 large yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Oil
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Liquids
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (optional, for extra richness)
Garnish & Serving
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Core and halve the tomatoes, peel and quarter the onion, and peel the garlic cloves.
- Arrange on baking sheet: Spread the tomatoes, onion, and garlic evenly on a baking sheet lined with parchment paper if desired for easy cleanup.
- Drizzle and season: Drizzle the vegetables with 1/4 cup olive oil, sprinkle with oregano, thyme, red pepper flakes if using, and season generously with salt and black pepper.
- Roast the vegetables: Place the baking sheet in the oven and roast for 45-60 minutes until the tomatoes are softened and starting to caramelize, and the onions are tender and golden brown.
- Cool slightly: Remove the baking sheet from the oven and allow the roasted vegetables to cool for 10-15 minutes to avoid splattering during blending.
- Transfer to blender: Carefully place the roasted vegetables into a high-speed blender in batches if necessary. Remove the blender lid’s center piece and cover with a clean kitchen towel to allow steam to escape.
- Add broth: Pour in 4 cups of vegetable or chicken broth to the blender. Add additional broth as needed later to adjust the soup’s consistency.
- Blend until smooth: Blend the mixture until it is completely smooth and creamy, adding more broth if the soup is too thick.
- Pour into pot: Transfer the pureed soup into a large pot or Dutch oven for simmering.
- Simmer: Heat the soup over medium until it reaches a gentle simmer, then reduce to low heat. Let it simmer for 15-20 minutes, stirring occasionally to develop flavors.
- Add cream (optional): During the last 5 minutes of simmering, stir in the heavy cream for extra richness if desired.
- Season to taste: Taste the soup and adjust the salt, pepper, or other seasonings as needed.
- Ladle and garnish: Serve the hot soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil if you like.
- Serve: Enjoy your roasted tomato soup with crusty bread for dipping.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based cream alternative.
- Use fresh herbs instead of dried if preferred, but adjust quantities as fresh herbs are more potent.
- Roasting the tomatoes intensifies their flavor and adds a subtle sweetness and depth to the soup.
- You can strain the soup after blending for an extra silky texture if desired.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- If using chicken broth instead of vegetable broth, this soup is not vegetarian or vegan.
