Description
Indulge in the rich flavors of this homemade Roasted Tomato Soup, a perfect way to utilize fresh tomatoes. This creamy, velvety soup is made by slow-roasting tomatoes, onions, and garlic to unlock their natural sweetness. With a hint of basil and a splash of cream, each spoonful is comforting and satisfying. Whether you’re enjoying a cozy dinner or a quick lunch, this soup pairs beautifully with crusty bread or grilled cheese sandwiches. It’s not just delicious; it’s also packed with nutrients and easy to prepare, making it an ideal choice for any meal.
Ingredients
Scale
- 10 large tomatoes (trimmed and quartered)
- 4 tablespoons olive oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven to 450°F. Arrange quartered tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Roast for 30-35 minutes until caramelized.
- In a large pot, heat remaining olive oil over medium-high heat. Sauté diced onion until soft, then add minced garlic and cook for an additional minute.
- Add roasted tomatoes along with their juices into the pot. Pour in broth, dried herbs, remaining salt, and sugar; stir well.
- Blend the mixture using an immersion blender until smooth (or blend in batches if using a regular blender).
- Simmer for about 30 minutes before stirring in heavy cream.
- Serve hot, garnished with fresh basil and accompanied by crusty bread or grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 240
- Sugar: 9g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg