Description
Roasted Tomato Soup is a rich, comforting dish made with fresh, oven-roasted tomatoes, garlic, and onion blended with herbs and optionally finished with cream. It’s a cozy, flavorful soup perfect for any season.
Ingredients
- 2 lbs fresh Roma or plum tomatoes, halved or quartered
- 1 large yellow onion, peeled and quartered
- 4–6 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup fresh basil leaves
- 2–3 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in halves or quarters. Peel and quarter the onion. Leave the garlic cloves in their skins.
- Spread the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 35–40 minutes, until the vegetables are soft and caramelized at the edges.
- Remove garlic skins and transfer all roasted vegetables to a blender or food processor.
- Add fresh basil and 1–2 cups of broth, and blend until smooth. Blend in batches if necessary.
- Pour the mixture into a large pot. Add more broth to adjust the consistency, and simmer over medium heat for 10–15 minutes.
- Stir in cream or coconut milk, if using. Adjust seasoning with more salt, pepper, or red pepper flakes.
- Serve hot, garnished with basil, a drizzle of cream, or Parmesan if desired.
Notes
Use Roma or plum tomatoes for best flavor and consistency.For a vegan version, use coconut milk or skip the cream entirely.Add roasted red peppers for a smoky sweetness.To make the soup thicker, simmer uncovered to reduce liquid.Pairs perfectly with grilled cheese or crusty bread.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 8g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
