Description
This easy roasted tomato soup combines the rich flavors of caramelized tomatoes, roasted garlic, and aromatic herbs into a creamy and comforting dish. Roasting the vegetables intensifies their natural sweetness, making this soup perfect for a cozy meal that’s quick to prepare and deeply satisfying. Served with fresh basil and a splash of cream, it’s a delicious way to enjoy a classic soup with a gourmet twist.
Ingredients
Scale
Vegetables
- 4 pounds Campari tomatoes (or tomatoes on the vine), halved
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered if large
Seasonings & Oil
- 3 tablespoons olive oil
- 1 tablespoon kosher salt (or more to taste)
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
Liquids & Garnishes
- 1 cup vegetable broth (or chicken stock)
- ¼ cup heavy cream (plus more for serving)
- ½ cup fresh basil, loosely packed (plus more for serving)
Instructions
- Roast the veggies: Preheat your oven to 450°F (230°C). Prepare the tomatoes by cutting them in half. Place the tomatoes, onion pieces, and garlic cloves in a large casserole or deep baking dish. Drizzle with olive oil and sprinkle with kosher salt, oregano, and smoked paprika. Toss everything well to coat evenly.
- Bake the vegetables: Roast the mixture in the oven for 30 to 40 minutes. Halfway through, stir or toss the vegetables to ensure even roasting. The tomatoes should be soft and caramelized when done.
- Blend the soup base: Transfer the roasted vegetables and their juices into a large pot. Add the fresh basil. Using an immersion blender, puree the mixture until smooth. Alternatively, carefully transfer the mixture in batches to a blender and blend until completely smooth.
- Add broth and cream: Pour in the vegetable broth and heavy cream. Stir thoroughly to combine all the ingredients into a rich and creamy soup.
- Season to taste: Taste the soup and adjust seasoning with salt as needed. If the soup tastes too acidic, add a spoonful of sugar to balance the flavors.
- Serve: Ladle the soup into bowls. Garnish with chopped fresh basil and a drizzle of heavy cream if desired. This soup pairs wonderfully with grilled cheese sandwiches or a fresh salad for a complete meal. Enjoy!
Notes
- Use Campari tomatoes or tomatoes on the vine for natural sweetness and good roasting results.
- Cut garlic cloves smaller if large to ensure they cook fully during roasting.
- Smoked paprika adds a subtle depth and smoky flavor to the soup but can be omitted if preferred.
- For a vegan version, substitute heavy cream with coconut cream or omit entirely.
- Adjust the amount of broth to achieve your preferred soup consistency.
- Add a small spoonful of sugar if the soup tastes overly acidic, typical with roasted tomatoes.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be reheated gently on the stovetop or in the microwave before serving.
