Description
This easy roasted tomato soup recipe delivers a rich and flavorful soup made from perfectly caramelized roasted tomatoes, onions, and garlic. Blended until silky smooth and finished with a touch of cream, this comforting soup is perfect for any season 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 and Liquids
- 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)
- 6 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream (optional, for extra richness)
- Salt and freshly ground black pepper to taste
Garnish and Serving
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the vegetables: Core and halve the ripe tomatoes, quarter the yellow onion, and peel the garlic cloves so they are ready for roasting.
- Arrange on baking sheet: Spread the tomatoes, onion, and garlic evenly in a single layer on a baking sheet. Lining the sheet with parchment paper is recommended for easy cleanup.
- Drizzle and season vegetables: Drizzle 1/4 cup olive oil over the vegetables, then sprinkle with dried oregano, thyme, red pepper flakes if using, and season generously with salt and freshly ground black pepper.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 45 to 60 minutes until the tomatoes are softened and slightly caramelized, and the onions are tender and golden brown.
- Cool slightly: Remove the roasted vegetables from the oven and allow them to cool for 10 to 15 minutes before handling.
- Transfer to blender: Carefully place the roasted vegetables into a high-speed blender in batches if needed. Remove the blender lid’s center piece and cover the opening with a clean kitchen towel to allow steam to escape safely while blending.
- Add broth: Pour in 4 cups of vegetable or chicken broth to the blender with the roasted vegetables. You can add more broth after blending to adjust the consistency of the soup.
- Blend until smooth: Blend the ingredients until the mixture is completely smooth and creamy. Add additional broth if the soup is too thick.
- Pour into pot: Pour the blended soup into a large pot or Dutch oven to prepare for simmering.
- Simmer the soup: Heat the soup over medium heat until it begins to simmer, then reduce heat to low and let it simmer gently for 15 to 20 minutes, stirring occasionally to prevent sticking.
- Add cream (optional): In the last 5 minutes of simmering, stir in the heavy cream if you want a richer, creamier soup.
- Season to taste: Taste the soup and adjust seasoning with salt and pepper as needed to suit your preference.
- Ladle and garnish: Ladle the hot soup into serving bowls and garnish with fresh basil leaves and an optional drizzle of olive oil for added flavor and presentation.
- Serve with bread: Serve the roasted tomato soup alongside crusty bread for dipping to complete the meal.
Notes
- Use ripe, flavorful tomatoes for the best taste and natural sweetness.
- For a spicier soup, increase the red pepper flakes or add a pinch of cayenne pepper.
- You can substitute chicken broth with vegetable broth to keep the soup vegetarian.
- The heavy cream is optional; omit it for a lighter version of the soup or substitute with coconut cream for a dairy-free alternative.
- Roasting the vegetables brings out deep, complex flavors that elevate this simple soup.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
