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Chilled Roasted Tomato Soup

Chilled Roasted Tomato Soup

Chilled Roasted Tomato Soup is a refreshing summer dish that combines the smoky sweetness of roasted tomatoes with fresh herbs, creating a gourmet experience from simple ingredients.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 3 lbs fresh tomatoes (mix of Roma and Heirloom)
  • 6-8 garlic cloves (whole)
  • 1 large yellow onion (quartered)
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 cups vegetable broth (low-sodium)
  • 1 cup fresh basil leaves (packed tightly)
  • Salt and black pepper (to taste)
  • 1 tsp smoked paprika

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Cut the tomatoes in half or quarters and place them on a large baking sheet with the quartered onion and whole garlic cloves.
  3. Drizzle olive oil over the vegetables and season with salt, black pepper, and smoked paprika. Toss to coat evenly.
  4. Roast in the oven for 40 to 45 minutes until the tomato skins char slightly and the onions are soft.
  5. Drizzle balsamic vinegar over the hot vegetables and scrape up any browned bits from the pan.
  6. Transfer the roasted vegetables and their juices into a high-speed blender. Add fresh basil and vegetable broth, then blend until smooth.
  7. Pour the mixture into a large bowl or pitcher, let it come to room temperature, then refrigerate for at least 4 hours.
  8. Before serving, taste and adjust seasoning if necessary.

Notes

Do not crowd the baking sheet to ensure proper roasting. Keep the skins on the tomatoes for added nutrients. Chill the soup thoroughly for the best flavor.