Description
A straightforward recipe for rich tomato soup made by roasting tomatoes first.
Ingredients
Scale
- 2 lbs ripe tomatoes
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/4 cup heavy cream (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place the tomatoes, onion quarters, and unpeeled garlic cloves on a baking sheet.
- Drizzle with olive oil, salt, and pepper. Toss to coat everything evenly.
- Roast for 30 to 35 minutes, until the tomatoes are slightly charred and soft.
- Remove the garlic skins.
- Transfer the roasted vegetables to a large pot or Dutch oven.
- Add the vegetable broth. Bring the mixture to a simmer over medium heat.
- Use an immersion blender or carefully transfer the mixture to a regular blender to blend until smooth.
- Return the soup to the pot. Stir in the heavy cream, if using. Heat through gently; do not boil.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with fresh basil.
Notes
- For a smoother soup, strain the blended mixture through a fine-mesh sieve before adding the cream.
- If you prefer a tangier flavor, add one teaspoon of balsamic vinegar after blending.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 12
- Sodium: 450
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Keywords: roasted tomato soup, simple tomato soup, homemade soup, roasted vegetables, easy soup recipe