Roasted Tomato Soup
A comforting and flavorful homemade roasted tomato soup, perfect for a chilly day. Made with simple ingredients and packed with rich tomato taste.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds Tomatoes Roma tomatoes or a mix of heirloom tomatoes
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 2 tablespoons Olive oil
- 4 cups Vegetable broth
- 0.5 cup Heavy cream optional, for creaminess
- 0.5 teaspoon Dried basil
- 0.25 teaspoon Dried oregano
- Salt to taste
- Black pepper to taste
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C).
- Halve the tomatoes and place them on a baking sheet. Add the chopped onion and minced garlic to the baking sheet.
- Drizzle everything with olive oil and season with salt, pepper, dried basil, and dried oregano.
- Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized.
- Transfer the roasted vegetables to a blender or a large pot. Add the vegetable broth.
- Blend until smooth. If using an immersion blender, you can blend directly in the pot. If using a regular blender, be careful when blending hot liquids.
- Return the soup to the pot (if you used a regular blender). Gently heat the soup over medium heat. Stir in the heavy cream, if using.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Notes
Garnish with fresh basil leaves or a swirl of cream. Serve with crusty bread for dipping.