Roasted Tomato Soup
A delightful and comforting roasted tomato soup that embodies warmth and rich flavor, perfect for cozy evenings.
Ingredients
Main Ingredients
- 2 pounds fresh tomatoes, halved Choose ripe, in-season tomatoes for the best flavor.
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream Can substitute with coconut cream for a vegan version.
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil Consider infusing with garlic or herbs for extra flavor.
- Fresh basil, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Halve the fresh tomatoes and place them cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Roasting
- Roast the tomatoes for about 30-40 minutes until caramelized and slightly charred.
Cooking the Soup
- Chop the onion and mince the garlic. In a large pot over medium heat, add olive oil and sauté the onion until translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute, avoiding burning.
- Transfer the roasted tomatoes into the pot with the onions and garlic, and pour in about 4 cups of vegetable or chicken broth.
- Simmer the mixture for 10-15 minutes to meld the flavors.
- Blend the soup until smooth and creamy using an immersion blender or countertop blender.
- Stir in the heavy cream and adjust seasoning with more salt and pepper as necessary.
Notes
Serve warm, garnished with fresh basil. Pairs well with crusty bread or grilled cheese sandwiches. For variations, consider adding fresh herbs, spices, or even cheese.