Creamy Roasted Tomato Soup
Make creamy roasted tomato soup with caramelized fresh tomatoes, roasted garlic, herbs, vegetable broth, and optional cream for a cozy blended dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 4 lb ripe tomatoes quartered
- 1 head garlic cloves separated, skins intact
- 1/4 cup olive oil plus 1 tablespoon
- 1 tsp sea or kosher salt divided to taste
- 1 tsp cracked black pepper
- 1 medium sweet onion diced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 tbsp balsamic vinegar
- 1 quart vegetable broth
- 1 sprig fresh thyme
- 1/4 cup heavy cream
- 1/4 cup fresh basil plus more for garnish
Instructions
Instructions
- Heat the oven to 400°F.
- Line a rimmed baking sheet with parchment. Spread the tomatoes on it and scatter the garlic cloves throughout.
- Drizzle the tomatoes and garlic with olive oil, rub to coat, season with salt and pepper, and roast for 1 hour until soft and caramelized at the edges.
- When 30 minutes remain, heat 1 tablespoon olive oil in a Dutch oven. Sauté the onion 6–7 minutes, then add basil and oregano for 1–2 minutes.
- Add balsamic vinegar and reduce by half. Add broth and thyme, bring to a boil, then simmer 10–15 minutes.
- Cool the roasted garlic enough to handle, then squeeze it from its skins.
- Remove the thyme, add roasted tomatoes and garlic to the broth, and add cream and fresh basil.
- Blend with an immersion blender until smooth, adding broth if needed.
- Ladle into bowls and garnish with basil. Serve immediately.