Description
This Easy Roasted Tomato Soup recipe is a simple and flavorful way to enjoy fresh tomatoes. Roasting the tomatoes, onion, and garlic brings out a rich, caramelized depth of flavor, which is then blended into a smooth, comforting soup. Perfect served warm with crusty bread and fresh basil, it’s a delicious and cozy meal for any occasion.
Ingredients
Scale
Vegetables
- 4 pounds ripe tomatoes, cored and halved
- 1 large yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Oils
- 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)
- Salt and freshly ground black pepper to taste
Liquids
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (optional, for extra richness)
Garnish & Serving
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Core and halve the ripe tomatoes, quarter the large yellow onion, and peel the garlic cloves to get them ready for roasting.
- Arrange on Baking Sheet: Place the tomatoes, onion, and garlic in a single layer on a baking sheet lined with parchment paper if desired for easier cleanup.
- Season Vegetables: Drizzle the vegetables with 1/4 cup olive oil, then sprinkle with dried oregano, dried thyme, red pepper flakes if using, and season generously with salt and freshly ground black pepper.
- Roast Vegetables: Roast in the preheated oven for 45 to 60 minutes, until the tomatoes are softened and slightly caramelized, and the onions are tender and golden brown.
- Cool Slightly: Remove the baking sheet from the oven and allow the vegetables to cool for about 10 to 15 minutes to make blending easier and safe.
- Transfer to Blender: Carefully transfer the roasted vegetables into a high-speed blender in batches if necessary. Remove the center piece of the blender lid and cover the opening with a clean kitchen towel to allow steam to escape safely.
- Add Broth: Pour in 4 cups of vegetable or chicken broth, adding more if needed for consistency.
- Blend Soup: Blend the mixture until it is completely smooth and creamy. Add additional broth if the soup is too thick for your liking.
- Heat Soup: Pour the blended soup into a large pot or Dutch oven and bring to a simmer over medium heat.
- Simmer: Reduce the heat to low and let the soup simmer for 15 to 20 minutes, stirring occasionally to blend the flavors.
- Add Cream (Optional): Stir in the heavy cream during the last 5 minutes of simmering to add richness and a velvety texture.
- Adjust Seasoning: Taste the soup and adjust salt, pepper, or other seasonings as desired for perfect flavor balance.
- Serve: Ladle the hot soup into bowls, garnish with fresh basil leaves and a drizzle of olive oil if desired.
- Accompany: Serve with crusty bread to dip and enjoy a comforting, delicious meal.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream or cashew cream.
- Use fresh herbs instead of dried for enhanced flavor if available.
- Roasting times may vary depending on your oven; keep an eye to avoid burning the garlic.
- Adjust the level of red pepper flakes to make the soup as mild or spicy as you like.
- To make this soup gluten-free, ensure the bread served is gluten-free or omit it.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
