Description
This Roast Tomato Soup recipe offers a comforting and flavorful dish made by roasting fresh tomatoes, onions, and garlic to develop deep, rich flavors. Blended smooth and simmered with broth, the soup is finished with fresh basil and a touch of cream for added richness. Perfect for a cozy meal served alongside crusty bread.
Ingredients
Scale
Vegetables
- 2 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
Other Ingredients
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon sugar
- 2 cups vegetable or chicken broth
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup heavy cream (optional, for a richer soup)
- Crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the halved tomatoes, quartered onion, and peeled garlic cloves on a baking sheet. Drizzle with olive oil and season generously with salt, pepper, and sugar.
- Roast Vegetables: Roast in the preheated oven for about 30-40 minutes until the tomatoes are soft and slightly charred on the edges, enhancing their natural sweetness and flavor.
- Cool Vegetables: Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly for easier handling.
- Blend Vegetables: Transfer the roasted vegetables to a blender or food processor. Blend until smooth for a creamy texture, or pulse for a chunkier consistency based on preference.
- Add Broth: Pour the blended mixture into a large saucepan. Add the vegetable or chicken broth and stir to combine thoroughly.
- Simmer Soup: Heat the saucepan over medium heat and bring the soup to a gentle simmer, stirring occasionally to prevent sticking.
- Add Cream and Basil: If desired, stir in the heavy cream and chopped fresh basil just before serving, warming through without boiling to retain freshness.
- Season to Taste: Taste the soup and adjust the seasoning with additional salt or pepper as needed to suit your palate.
- Serve: Serve the hot soup with crusty bread for dipping, making for a satisfying and hearty meal.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or a plant-based cream alternative.
- Using chicken broth makes the soup non-vegetarian; vegetable broth keeps it vegetarian.
- Roasting enhances the sweetness of the tomatoes and adds a smoky flavor to the soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
- Adjust the sugar depending on the acidity of the tomatoes.
