Description
Rich, flavorful roasted tomato soup with ripe tomatoes, onions, and garlic, blended into a creamy, comforting dish.
Ingredients
Scale
- 2.5 lbs ripe tomatoes (about 6–8 medium), any variety, cored and halved
- 1 large yellow onion, peeled and quartered
- 4 cloves garlic, peeled
- 4 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/4 cup fresh basil leaves, chopped, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Optional toppings: croutons, grated Parmesan cheese, a swirl of pesto
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the vegetables: Core and halve tomatoes, quarter the onion, and peel the garlic.
- Toss with olive oil and seasonings: In a large bowl, toss the tomatoes, onion, and garlic with 3 tablespoons of olive oil, the dried oregano, and red pepper flakes (if using). Season generously with salt and pepper.
- Arrange on a baking sheet: Spread the vegetables in a single layer on a large baking sheet. Avoid overcrowding.
- Roast in the oven: Roast for 45-60 minutes, or until the tomatoes are softened and slightly caramelized.
- Transfer to a blender: Carefully transfer the roasted vegetables to a blender.
- Add broth: Add about 2 cups of the vegetable broth to the blender.
- Blend until smooth: Blend on high speed until the soup is completely smooth and creamy. Be careful when blending hot liquids.
- Pour into a pot: Pour the blended soup into a large pot or Dutch oven.
- Add remaining broth and simmer: Add the remaining 2 cups of vegetable broth to the pot. Bring the soup to a simmer over medium heat.
- Simmer for 15-20 minutes: Let the soup simmer, stirring occasionally.
- Stir in the cream: Stir in the heavy cream (or coconut cream) and the remaining 1 tablespoon of olive oil.
- Add basil: Stir in the chopped fresh basil.
- Season to taste: Taste the soup and adjust the seasoning as needed.
- Serve and enjoy! Serve the soup hot, garnished with extra basil leaves, croutons, grated Parmesan cheese, or a swirl of pesto, if desired.
Notes
- Use ripe tomatoes for the best flavor.
- Don’t overcrowd the baking sheet to ensure proper roasting.
- Roast until the vegetables are slightly caramelized for a deeper flavor.
- Use high-quality broth for the best results.
- Adjust seasoning to taste.
- For a spicy kick, add more red pepper flakes or cayenne pepper.
- For a vegan version, use coconut cream and vegetable broth.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Serve with grilled cheese, crusty bread, salad, or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes