Description
This Homemade Roasted Tomato Soup is a comforting and flavorful dish made by roasting fresh tomatoes to enhance their natural sweetness, then blending them with sautéed onions, garlic, vegetable broth, and a touch of cream. Perfectly smooth and creamy, garnished with fresh basil, it’s ideal for a cozy meal.
Ingredients
Scale
Vegetables
- 6 large tomatoes, halved
- 1 onion, chopped
- 2 cloves garlic, minced
Liquids and Oils
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ½ cup heavy cream
Seasonings and Garnishes
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet and drizzle with olive oil. Roast them for 25-30 minutes, or until they become soft and slightly caramelized to deepen their flavor.
- Sauté the Onion and Garlic: While the tomatoes roast, heat a bit of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic; sauté for about 5 minutes until they soften and release a fragrant aroma.
- Combine the Tomatoes and Broth: Add the roasted tomatoes to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook gently for approximately 10 minutes allowing the flavors to meld.
- Puree the Soup: Using an immersion blender, puree the soup until smooth. If you don’t have one, transfer the soup in batches to a blender and blend until creamy. Return the pureed soup to the pot.
- Add Cream and Season: Stir in the heavy cream and season the soup with salt and freshly ground pepper to your taste. Let the soup simmer for an additional 5 minutes to incorporate all the flavors fully.
- Serve: Ladle the hot soup into bowls and garnish each serving with fresh basil leaves for an aromatic and colorful finish.
Notes
- For a vegan version, substitute heavy cream with coconut milk or a plant-based cream.
- Use ripe, in-season tomatoes for the best flavor.
- Roasting the tomatoes intensifies the natural sweetness and adds depth to the soup.
- Beware of hot soup when transferring to a blender; blend in batches and keep the lid slightly ajar to allow steam to escape.
- Adjust seasoning after blending as flavors may concentrate.
