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Easy Roasted Tomato Soup Recipe

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This Easy Roasted Tomato Soup is a rich, flavorful, and comforting dish. Roasted tomatoes, garlic, onion, and herbs combine to create a satisfying soup, perfect for colder months. The addition of fresh basil and a splash of cream gives it a velvety texture that’s sure to warm you up.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Oven, Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

4 pounds Campari tomatoes, or tomatoes on the vine

3 tablespoons olive oil

1 large onion, cut into 8 pieces

12 cloves garlic, halved or quartered if large

1 tablespoon kosher salt (or more to taste)

1 tablespoon oregano

1 teaspoon smoked paprika

1 cup vegetable broth (or chicken stock)

¼ cup heavy cream (more for serving)

½ cup fresh basil, loosely packed plus more for serving

Instructions

  1. Preheat the oven to 450°F. Cut the tomatoes in half and place them in a large casserole dish or deep baking dish, along with the onion and garlic (halve or quarter the garlic cloves for quicker cooking). Drizzle with olive oil and season with salt, oregano, and smoked paprika. Roast for 30-40 minutes, tossing halfway through, until vegetables are soft and slightly caramelized.
  2. Transfer the roasted vegetables and their juices to a pot. Add the fresh basil and blend until smooth using an immersion blender. Alternatively, transfer to a regular blender.
  3. Add the vegetable broth and heavy cream to the soup mixture, stirring to combine.
  4. Taste the soup and adjust seasoning as needed. If the soup is too acidic, add a spoonful of sugar to balance the flavors.
  5. Ladle the soup into bowls and garnish with chopped basil and extra heavy cream. Serve with grilled cheese or a fresh salad for a complete meal.

Notes

  • Vegan Version: Substitute heavy cream with coconut milk or a plant-based cream for a vegan version.
  • Spicy Kick: Add red pepper flakes when roasting the tomatoes or blend in a jalapeño for a zesty twist.
  • Add More Veggies: For a heartier soup, add carrots or bell peppers to the roasting pan.
  • Storage: Store in an airtight container in the fridge for 4-5 days.
  • Reheating: Reheat over medium heat, adding vegetable broth or water to adjust the consistency if needed.

Nutrition

Find it online: https://cheftinaskitchen.com/easy-roasted-tomato-soup-recipe/