Roasted Tomato Soup
This roasted tomato soup is packed with rich, savory flavors from oven-roasted tomatoes, garlic, and onions. It's a comforting and easy-to-make dish perfect for a cozy meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds Roma tomatoes halved
- 1 Yellow onion chopped
- 4 cloves Garlic smashed
- 0.25 cup Olive oil
- 4 cups Vegetable broth
- 0.5 cup Fresh basil leaves packed
- 1 teaspoon Salt or to taste
- 0.5 teaspoon Black pepper freshly ground
- 0.5 teaspoon Sugar optional, balances acidity
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, chopped onion, and smashed garlic cloves on a large baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Roast in the preheated oven for 35-45 minutes, or until the tomatoes are soft, slightly caramelized, and browned in spots. The garlic should be fragrant and tender.
- Carefully transfer the roasted vegetables to a blender. Add the vegetable broth and fresh basil leaves. Blend until completely smooth. If you prefer a chunkier soup, blend less.
- Pour the blended soup into a large pot. Bring to a gentle simmer over medium heat. Stir in the sugar (if using) and taste, adjusting salt and pepper as needed.
- Serve hot, garnished with extra fresh basil or a drizzle of olive oil. Enjoy!
Notes
This soup pairs wonderfully with a grilled cheese sandwich or crusty bread. For a creamier texture, you can add a splash of heavy cream or coconut milk at the end.