Roasted Tomato Soup
This deliciously roasted tomato soup combines the rich flavors of cherry tomatoes, garlic, and basil into a hearty, comforting dish. It’s a delicious and easy soup that’s perfect for any meal.
Servings: 6 servings
Ingredients
- 3 pounds cherry tomatoes halved
- 6 cloves garlic smashed
- 2 small yellow onions quartered
- 3 tablespoons extra virgin olive oil
- salt and fresh ground black pepper to taste
- 1 cup fresh basil leaves
- 4 to 6 cups vegetable broth
- ¼ cup heavy cream optional
- grated parmesan cheese for garnish, optional
- sliced fresh basil leaves for garnish, optional
Instructions
- Preheat the oven to 425˚F. Line a large baking sheet with foil and set aside. You can also use 2 smaller baking sheets.
- In a large mixing bowl, combine halved tomatoes, garlic, onions, olive oil, salt and pepper; toss to coat. Transfer the tomato mixture to the baking sheet.
- Roast for 20 to 25 minutes or until tender, stirring a couple of times during the process. Remove from oven and transfer the roasted vegetables to a soup pot.
- Stir in the basil leaves and add in vegetable broth; blend with an immersion blender until smooth. You can also blend it in small batches in a traditional blender.
- Stir or blend in the heavy cream, if using. Taste for salt and pepper and adjust accordingly.
- Ladle the soup into bowls and garnish with parmesan cheese and sliced basil.
- Serve.
Notes
- Tomato Choices: You can use cherry tomatoes, Roma tomatoes, beefsteak tomatoes, heirlooms, etc. For large tomatoes, I think you should cut them in quarters before roasting.
- Peeling the Tomatoes: This is a personal choice. I never peel the tomatoes because I like a more authentic flavor and texture. If you want a more silky texture, consider peeling them, or blend and strain the soup after cooking to remove any bits of skin.
- Seasoning: Always taste the soup and adjust the seasoning if necessary. Extra salt, pepper, or some spice can always help with the flavors.
- Roasting: Consider adding carrots or bell peppers to the roasting pan with your tomatoes for an extra layer of flavor. The natural sugars in these vegetables caramelize during roasting, adding sweetness and complexity to the soup.
- Cheese: A sprinkle of grated parmesan or pecorino cheese on top can add a salty kick.
- Croutons: Garnish the soup with croutons - they add a crunch and are a classic accompaniment to tomato soup.
Nutrition
Serving: 1cup | Calories: 159kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 656mg | Potassium: 562mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1800IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 2mg
