Roasted Tomato Soup
A creamy, comforting soup made with oven-roasted tomatoes, garlic, and herbs. Perfect for chilly nights with a side of grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup, Comfort Food
- Method: Roasting, Blending
- Cuisine: American, Italian-inspired
- Diet: Vegetarian
Ingredients
2 lbs ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, peeled
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
2 cups vegetable broth (or chicken broth)
1 tsp dried basil (or 1 tbsp fresh basil leaves)
1 tsp sugar (optional, to balance acidity)
½ cup heavy cream or coconut milk (optional, for creaminess)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange tomatoes (cut-side up), onion, and garlic on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30–35 minutes until caramelized.
Transfer roasted vegetables to a blender or food processor. Add broth and basil, then blend until smooth.
Pour mixture into a pot and bring to a gentle simmer over medium heat. Adjust seasoning with more salt, pepper, or sugar if needed.
Stir in cream or coconut milk if desired for a richer texture.
Serve hot with fresh basil garnish, grilled cheese, or crusty bread.
Notes
For extra depth, add a roasted red pepper along with the tomatoes.
Keep it vegan by skipping the cream or using coconut milk.
Soup can be made ahead and stored in the fridge for 3–4 days, or frozen up to 3 months.
Blend in batches if your blender is small—be careful with hot liquids.
Find it online: https://allrecipesmade.com/roasted-tomato-soup/
