Description
Enjoy the rich flavors of ripe tomatoes, roasted to perfection in this easy homemade Roasted Tomato Soup. This comforting soup is velvety smooth and bursting with savory goodness, making it a perfect meal for any time of year.
Ingredients
Scale
For the Roasted Tomatoes:
- 2 pounds ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh)
For the Soup:
- 2 cups vegetable broth
- 1/4 cup heavy cream (optional for creaminess)
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: to 400°F.
- Prepare the vegetables: Place the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil and season with salt, pepper, and thyme. Toss to coat, then arrange cut side up.
- Roast the vegetables: Roast for 35–40 minutes until caramelized and soft.
- Blend the soup: Transfer the roasted vegetables to a blender with any pan juices. Add vegetable broth and blend until smooth.
- Warm the soup: Pour into a pot over medium heat. Stir in heavy cream if desired and heat through.
- Serve: Taste and adjust seasoning as needed. Garnish with fresh basil and serve hot.
Notes
- For extra flavor, add a pinch of smoked paprika before roasting.
- Pair with a grilled cheese sandwich for a comforting meal.
- Store in fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 160
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg
