Description
A straightforward recipe for rich tomato soup made by roasting fresh tomatoes first.
Ingredients
Scale
- 2 lbs ripe tomatoes
- 1 large yellow onion, quartered
- 4 cloves garlic, unpeeled
- 3 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 the vegetables with olive oil, salt, and pepper. Toss gently to coat.
- Roast for 30 to 35 minutes, until the tomatoes are softened and slightly charred.
- Remove the garlic skins once cool enough to handle.
- Transfer the roasted vegetables to a large pot or Dutch oven.
- Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
- Use an immersion blender or carefully transfer the soup in batches to a standard blender. Blend until completely smooth.
- Return the soup to the pot if you used a standard blender. Stir in the heavy cream, if using.
- Heat through gently for 2 minutes without boiling.
- Ladle the soup into bowls and garnish with fresh basil.
Notes
- For a thicker soup, simmer uncovered for an extra 10 minutes before blending.
- If you do not have vegetable broth, use chicken broth or water with a bouillon cube.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 12
- Sodium: 550
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 5
- Protein: 5
- Cholesterol: 15
Keywords: roasted tomato soup, easy tomato soup, homemade soup, roasted vegetables, simple soup