Roasted Tomato Soup
A rich and flavorful roasted tomato soup made with caramelized tomatoes, garlic, and herbs, blended until smooth and creamy.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 lbs ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 2 cups vegetable or chicken broth
- 0.25 cup heavy cream optional
- 1 garnish fresh basil leaves for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place tomatoes, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, oregano, and thyme. Toss to coat.
- Roast in the preheated oven for 40–45 minutes, until tomatoes are soft and slightly charred.
- Remove from oven and let cool slightly. Peel the garlic cloves.
- Transfer roasted vegetables to a blender or food processor. Add broth and blend until smooth.
- Pour the mixture into a saucepan and heat over medium heat. Stir in heavy cream if using. Simmer for 5–10 minutes to combine flavors.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil leaves.
Notes
For a vegan version, omit the heavy cream or substitute with coconut cream.