Roasted Tomato Soup
A rich, velvety roasted tomato soup that's creamy without being heavy, perfect for warming up on chilly days.
Ingredients
Fresh Ingredients
- 3 pounds ripe tomatoes (Roma or plum) Offers natural sweetness and flavor; don’t skimp on freshness!
- 1 medium yellow onion, sliced Adds a savory base and richness to the soup.
- 6 cloves garlic, peeled Offers aromatic depth—roasted garlic is simply irresistible!
- 2 tablespoons olive oil Helps with roasting and brings a healthy fat into the mix.
- 1 teaspoon kosher salt Enhances the natural flavors of the ingredients.
- ½ teaspoon black pepper Adds a gentle warmth and balances the sweetness.
- 1 tablespoon butter Helps to give the soup a silky finish.
- 1 28-ounce can plum tomatoes with juice Boosts the tomato base for extra depth.
- 1½ cups chicken stock or vegetable broth Adds liquid and flavor; choose based on dietary preferences.
- 2 tablespoons chopped fresh basil Fresh herbs brighten the flavor; reserve some for garnish.
- 1 teaspoon sugar (optional) Can balance acidity based on your tomato’s sweetness.
- ½ cup heavy cream (optional) For a super creamy texture, but it’s not necessary!
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Rinse the ripe tomatoes under cool water and cut them in half.
- In a large mixing bowl, combine the halved tomatoes, sliced onion, and peeled garlic cloves.
- Drizzle 2 tablespoons of olive oil over the veggies, sprinkle with salt and pepper, and toss to coat.
- Spread the mixture evenly on a baking sheet and pop it in the oven.
Cooking
- Roast the tomatoes for about 30-40 minutes, or until they look caramelized and fragrant.
- Once done, remove the baking sheet and let it cool for just a few minutes.
- Transfer the roasted veggies to a large pot, along with the canned tomatoes and their juice.
- Pour in the 1½ cups of chicken stock or vegetable broth.
- Add 2 tablespoons of fresh basil and a teaspoon of sugar if desired.
Blending and Serving
- Using an immersion blender or a standard blender, puree the soup until smooth.
- Place the pot back on medium heat and stir in 1 tablespoon of butter, letting it melt through.
- If you prefer your soup creamier, add ½ cup of heavy cream, stirring gently.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil!
Notes
Store any leftovers in an airtight container in the fridge for up to 5 days. This soup also freezes well for up to 3 months. Reheat in the microwave for 2-3 minutes or on the stovetop over medium heat.