Description
A comforting and flavorful roasted tomato soup made by roasting ripe tomatoes, onions, and garlic, then blending them with vegetable broth and herbs for a rich and smooth vegetarian dish.
Ingredients
Scale
Vegetables & Herbs
- 2 lbs ripe tomatoes, halved
- 1 medium onion, roughly chopped
- 4 cloves garlic, peeled
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- Fresh basil leaves for garnish (optional)
Pantry Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Arrange Vegetables: On a baking sheet, arrange the halved tomatoes cut-side up, and add the roughly chopped onion and peeled garlic cloves evenly.
- Season and Oil: Drizzle the vegetables with olive oil, then sprinkle with salt, black pepper, and dried basil. Toss gently to make sure everything is evenly coated.
- Roast: Roast the vegetables in the oven for 30-35 minutes until the tomatoes are soft and slightly caramelized, which will enhance the flavor.
- Cool: Remove the baking sheet from the oven and let the roasted vegetables cool slightly, making them easier to blend.
- Combine and Add Broth: Transfer the roasted tomato mixture into a large saucepan and add 2 cups of vegetable broth. Add balsamic vinegar if using for a deeper flavor note.
- Blend: Use a blender or immersion blender to puree the mixture until smooth and creamy, ensuring a velvety texture.
- Heat the Soup: Place the saucepan over medium heat to warm the soup through. Taste and adjust seasoning as needed with extra salt or pepper.
- Serve: Serve the soup hot, garnished with fresh basil leaves if desired, for a fresh burst of color and flavor.
Notes
- Use ripe and fresh tomatoes for the best flavor.
- Roasting deepens the sweetness and flavor of the tomatoes and garlic.
- Balsamic vinegar is optional but adds a nice depth and slight acidity.
- This soup can be served hot or chilled depending on preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a creamier texture, add a splash of cream or coconut milk after blending.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: roasted tomato soup, tomato soup recipe, vegetarian soup, easy tomato soup, healthy soup, homemade tomato soup
