Roasted Tomato Soup
This comforting roasted tomato soup is a rich blend of sweet, caramelized tomatoes and aromatic spices, perfect for a cozy meal. Enjoy it warm, paired with crusty bread or a grilled cheese sandwich.
Equipment
- 1 baking sheet
- 1 large saucepan
- 1 blender or immersion blender
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 2 lbs ripe tomatoes, halved
- 1 medium onion, roughly chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar optional
- Fresh basil leaves for garnish optional
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the halved tomatoes cut-side up, and add the chopped onion and garlic cloves.
- Drizzle with olive oil, and sprinkle with salt, black pepper, and dried basil. Toss gently to coat.
- Roast in the oven for about 30-35 minutes or until the tomatoes are soft and slightly caramelized.
- Remove the baking sheet from the oven and allow to cool slightly.
- In a large saucepan, combine the roasted tomato mixture with 2 cups of vegetable broth. If using, add the balsamic vinegar for added depth of flavor.
- Using a blender or immersion blender, puree the mixture until smooth.
- Place the saucepan over medium heat to warm the soup. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil leaves, if desired.
Notes
This soup can be made ahead of time and refrigerated for up to 3 days.
For a creamier version, you can stir in a splash of cream or milk just before serving.
If you like a bit of heat, consider adding a pinch of red pepper flakes during roasting.