Description
This homemade roasted tomato soup features luscious, caramelized tomatoes blended with sautéed onions, garlic, and creamy vegetable broth, creating a comforting and flavorful dish perfect for any season. Garnished with fresh basil, this soup is both rich and refreshing, offering a smooth, creamy texture that’s easy to prepare at home.
Ingredients
Scale
Vegetables
- 6 large tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
- Fresh basil for garnish
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ½ cup heavy cream
Seasonings
- Salt and pepper to taste
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Arrange the halved tomatoes cut-side up on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until they are soft and slightly caramelized, developing a deep roasted flavor.
- Sauté the Onion and Garlic: While the tomatoes are roasting, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for approximately 5 minutes until the onion is translucent and the garlic fragrant, to build the soup’s flavor base.
- Combine the Tomatoes and Broth: Add the roasted tomatoes to the pot with the sautéed onion and garlic. Pour in the vegetable broth, increase the heat, and bring everything to a gentle simmer. Allow the mixture to cook uncovered for about 10 minutes to meld the flavors.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and velvety. If an immersion blender is not available, carefully transfer the soup in batches to a standing blender, blend until smooth, and return to the pot.
- Add Cream and Season: Stir in the heavy cream to add richness, then season with salt and pepper according to taste. Let the soup simmer for an additional 5 minutes, allowing the cream to integrate fully and the flavors to develop.
- Serve: Ladle the hot soup into bowls and garnish each serving with fresh basil leaves for an aromatic and colorful finish. Serve immediately for best flavor.
Notes
- For a vegan version, substitute the heavy cream with coconut cream or a plant-based cream alternative.
- Use very ripe tomatoes to enhance the sweetness and depth of the soup.
- Roasting the tomatoes not only softens them but also intensifies their natural sugars, adding complexity to the soup.
- Adjust seasoning at the end, as the vegetable broth and cream can affect saltiness.
- The soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.
- Serve with crusty bread or grilled cheese sandwiches for a complete meal.
