Description
This Easy Roasted Tomato Soup is a simple and delicious recipe that brings out the rich, caramelized flavors of roasted tomatoes, onions, and garlic. Blended into a smooth, creamy soup and finished with a touch of cream and fresh basil, it’s a comforting dish perfect for any season. Serve it with crusty bread for a complete meal.
Ingredients
Scale
Vegetables
- 4 pounds ripe tomatoes, cored and halved
- 1 large yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Liquids
- 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)
- 6 cups vegetable broth (or chicken broth)
- Salt and freshly ground black pepper to taste
Optional
- 1/2 cup heavy cream (for extra richness)
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) in preparation for roasting the vegetables.
- Prepare Vegetables: Core and halve the tomatoes, quarter the onion, and peel the garlic cloves.
- Arrange on Baking Sheet: Spread the tomatoes, onion, and garlic in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Drizzle and Season: Drizzle the vegetables with 1/4 cup olive oil, then sprinkle dried oregano, thyme, and red pepper flakes if using. Season generously with salt and freshly ground black pepper.
- Roast Vegetables: Place the baking sheet in the oven and roast for 45-60 minutes, until the tomatoes are softened and caramelized and the onions are tender and golden brown.
- Cool Slightly: Remove the baking sheet from the oven and let the vegetables cool for 10-15 minutes to make blending easier.
- Transfer to Blender: Carefully transfer the roasted vegetables to a high-speed blender. If needed, blend in batches. Remove the center piece of the blender lid and cover the opening with a clean kitchen towel for steam to escape.
- Add Broth: Pour in 4 cups of the vegetable or chicken broth. Add more broth as needed to reach your desired soup consistency.
- Blend Until Smooth: Blend the mixture until completely smooth and creamy. Adjust the thickness by adding additional broth if necessary.
- Pour into Pot: Pour the blended soup into a large pot or Dutch oven on the stovetop.
- Simmer: Heat over medium until the soup begins to simmer. Then reduce the heat to low and let it simmer gently for 15-20 minutes, stirring occasionally to prevent sticking.
- Add Cream (Optional): Stir in the heavy cream during the last 5 minutes of simmering for a richer texture.
- Season to Taste: Taste the soup and adjust seasoning with more salt and pepper if needed.
- Ladle and Garnish: Ladle the hot soup into bowls. Garnish each serving with fresh basil leaves and a drizzle of olive oil, if desired.
- Serve: Serve the soup hot alongside crusty bread for dipping and enjoying.
Notes
- You can substitute chicken broth for vegetable broth if preferred.
- For a vegan version, omit the heavy cream or use a plant-based cream substitute.
- Roasting the vegetables brings out deep, rich flavors which make this soup uniquely delicious.
- If you prefer a chunkier texture, blend the soup for less time or pulse to your liking.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
