Roasted Tomato Soup: Discover Comfort in Every Spoon!
Roasted Tomato Soup: Discover Comfort in Every Spoon!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 large onion, quartered
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 cup vegetable broth (or chicken broth for extra flavor)
- ½ cup heavy cream (optional, for extra creaminess)
- ¼ tsp crushed red pepper (optional, for a spicy kick)
- Handful fresh basil leaves
- Homemade or store-bought croutons (for topping)
- Roasted cherry tomatoes & caramelized onions (for garnish)
Instructions
- Preheat your oven to 400°F. Place tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with sea salt, pepper, and oregano. Roast for 25-30 minutes until everything is beautifully caramelized.
- Carefully transfer the roasted veggies into a blender. Add veggie broth, and blend until silky smooth.
- Pour the blended soup into a pot over medium heat. Add cream (if using) and crushed red pepper. Let it simmer for 10 minutes.
- Ladle into bowls and top with roasted cherry tomatoes, caramelized onion slices, and golden croutons. Add fresh basil for garnish.
- Drizzle with a little olive oil, crack some fresh pepper, and serve hot.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, omit the heavy cream or substitute with coconut cream.
- Feel free to adjust the seasoning according to your taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Protein: 4g