Description
This Roasted Tomato Soup recipe offers a rich, flavorful twist on traditional tomato soup by roasting the tomatoes, garlic, and onion to bring out their natural sweetness before simmering with herbs and vegetable broth. Finished with a touch of balsamic vinegar and optional cream, this comforting soup is perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 2 pounds of ripe tomatoes, halved
- 6 cloves of garlic, peeled
- 1 medium red onion, quartered
Seasonings and Liquids
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of sugar
Optional
- 1/2 cup of heavy cream
- Fresh basil leaves for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the halved tomatoes, garlic cloves, and quartered red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper to season evenly.
- Roast Vegetables: Roast in the preheated oven for 30-35 minutes, until the tomatoes are soft and slightly caramelized, enhancing their natural sweetness.
- Cool Roasted Vegetables: Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly to make handling easier.
- Combine and Simmer: Transfer the roasted tomatoes, garlic, and onion into a large pot. Add the vegetable broth, dried thyme, and dried basil. Bring to a boil, then reduce heat to simmer for 15 minutes to meld the flavors together.
- Puree the Soup: Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the mixture in batches to a blender and blend until smooth. Return the pureed soup to the pot if using a blender.
- Season the Soup: Stir in the balsamic vinegar and sugar, then adjust the seasoning with additional salt and pepper if desired.
- Add Cream (Optional): For a creamier texture, stir in the heavy cream and heat through for 5 more minutes until warmed evenly.
- Serve: Ladle the hot soup into bowls and garnish with fresh basil leaves if desired. Enjoy immediately.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free alternative.
- If you prefer a chunkier texture, blend only half the soup and mix with the rest.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the amount of sugar depending on the sweetness of your tomatoes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
