Creamy Roasted Tomato Soup
A comforting and rich roasted tomato soup, perfect for a chilly day. Easy to make and incredibly flavorful.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.36 kilograms Roma tomatoes halved
- 1 medium onion quartered
- 4 cloves garlic peeled
- 3 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups vegetable broth
- 0.5 cup heavy cream
- fresh basil for garnish (optional)
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss the halved tomatoes, quartered onion, and whole garlic cloves with olive oil, salt, and pepper.
- Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized, and the onion is tender.
- Transfer the roasted vegetables to a blender or food processor.
- Add the vegetable broth and blend until smooth.
- Pour the blended soup into a pot and heat over medium heat. Stir in the heavy cream and warm through, but do not boil.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with fresh basil if desired.
Notes
For a dairy-free version, omit the heavy cream and add a splash of coconut milk or cashew cream. You can also add a pinch of sugar to balance the acidity of the tomatoes if needed.