Description
This Roasted Tomato Soup is a comforting and flavorful dish perfect for any time of the year. The roasted tomatoes and garlic add a depth of flavor, while the balsamic vinegar and fresh herbs enhance the taste. Creamy and rich, this soup is a crowd-pleaser that will warm you up from the inside out.
Ingredients
Scale
Roasted Tomatoes:
- 4 lb ripe tomatoes (quartered)
- 1 head garlic (cloves separated, but skin intact)
- 1/4 cup, plus 1 tbsp olive oil
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
Soup Base:
- 1 medium sweet onion (diced)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 tbsp balsamic vinegar
- 1 quart vegetable broth (homemade or high quality)
- 1 sprig fresh thyme
- 1/4 cup heavy cream (optional)
- 1/4 cup fresh basil (plus more for garnish)
Instructions
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Spread the quartered tomatoes on the baking sheet, then sprinkle the garlic cloves throughout the tomatoes.
- Drizzle the tomatoes and garlic with the olive oil. Rub the oil into the tomatoes and garlic cloves. Sprinkle with salt and pepper. Roast for 1 hour.
- Sautee the onions. Add balsamic vinegar, broth, and thyme. Simmer for 10-15 minutes. Remove thyme.
- Blend the soup. Add roasted tomatoes, garlic, cream, and basil to the pot. Blend until smooth.
- Serve. Garnish with basil and enjoy!
Notes
- You can customize the soup by adding roasted red peppers or carrots for extra sweetness.
- To make the soup vegan, omit the heavy cream or use a dairy-free alternative.
- This soup pairs well with a grilled cheese sandwich or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
Keywords: Roasted Tomato Soup, Tomato Soup Recipe, Homemade Soup, Comfort Food
