Description
This Easy Roasted Tomato Soup recipe is a simple and delicious way to enjoy rich, roasted tomatoes blended into a creamy, comforting soup. With aromatic herbs, garlic, and an optional touch of heavy cream, it’s perfect for cozy meals and pairs wonderfully with crusty bread.
Ingredients
Scale
Vegetables
- 4 pounds ripe tomatoes, cored and halved
- 1 large yellow onion, peeled and quartered
- 6 cloves garlic, peeled
Seasonings & Oils
- 1/4 cup olive oil, plus more for drizzling
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Liquids
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (optional, for extra richness)
Garnish & Serving
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Core and halve the tomatoes, peel and quarter the onion, and peel the garlic cloves to ready them for roasting.
- Arrange on baking sheet: Spread the tomatoes, onion, and garlic evenly in a single layer on a baking sheet lined with parchment paper for easier cleanup.
- Drizzle and season: Drizzle the vegetables with 1/4 cup olive oil, sprinkle dried oregano, thyme, and red pepper flakes if using. Generously season with salt and black pepper to enhance flavors.
- Roast vegetables: Roast in the oven for 45-60 minutes, until the tomatoes are softened and caramelized, and the onions are tender and golden brown.
- Cool slightly: Remove the baking sheet from the oven and let the roasted vegetables cool for 10-15 minutes to handle safely.
- Transfer to blender: Carefully place the roasted vegetables into a high-speed blender, working in batches if necessary. Remove the blender lid’s center piece and cover it with a clean kitchen towel to allow steam to escape.
- Add broth: Pour in 4 cups of vegetable or chicken broth. Add more broth as needed depending on your preferred soup consistency.
- Blend until smooth: Blend the mixture until completely smooth and creamy, adjusting the thickness by adding extra broth if necessary.
- Pour into pot: Transfer the blended soup into a large pot or Dutch oven for simmering.
- Simmer soup: Bring the soup to a gentle simmer over medium heat, then lower the heat and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
- Add cream (optional): Stir in the heavy cream during the last 5 minutes of simmering to add richness and creaminess to the soup.
- Adjust seasoning: Taste the soup and adjust salt and pepper as needed to perfect the flavor.
- Ladle and garnish: Serve hot by ladling the soup into bowls and garnish with fresh basil leaves and a drizzle of olive oil, if desired.
- Serve: Accompany the soup with crusty bread for dipping and enjoy a comforting meal.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream.
- Use vegetable broth to keep the soup vegetarian or vegan; chicken broth can add more depth for non-vegetarians.
- Roasting the vegetables brings out a deep, sweet flavor that enhances the soup’s taste.
- Adjust red pepper flakes to your spice preference or omit for a milder soup.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
