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Roasted Tomato Soup

Roasted Tomato Soup

This Roasted Tomato Soup recipe celebrates the natural simplicity of fresh produce, using roasted tomatoes to create a rich, flavorful soup that brings people together.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 lbs Roma Tomatoes, halved lengthwise
  • 1 large Red Onion, cut into thick wedges
  • 6-8 whole Garlic Cloves, peeled
  • 1/4 cup Olive Oil, extra virgin preferred
  • 2-3 cups Vegetable Broth, adjust for desired thickness
  • 1/2 cup Fresh Basil, packed leaves
  • Salt and Black Pepper, to taste
  • 1/4 cup Heavy Cream, optional for creaminess
  • 1 tbsp Balsamic Vinegar, adds a touch of acidity

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare a large rimmed baking sheet by lining it with parchment paper or a silicone mat.
  3. Wash the tomatoes thoroughly and slice them in half. Place the tomatoes, onion wedges, and garlic cloves onto the baking sheet.
  4. Drizzle the olive oil generously over the vegetables and toss to coat.
  5. Sprinkle salt and pepper over the top.
  6. Roast the vegetables for about 40 to 45 minutes until slightly charred.
  7. Remove the tray from the oven and let the vegetables cool for a few minutes.
  8. Transfer the roasted vegetables and any juices into a high-powered blender or a large pot.
  9. Add the fresh basil leaves and one cup of vegetable broth, then blend until smooth.
  10. Pour the soup into a large pot over medium heat, stir in balsamic vinegar and heavy cream if using, and simmer for 5 to 10 minutes.
  11. Taste and adjust seasoning before serving.

Notes

Use fresh ingredients for the best flavor. Adjust the thickness of the soup by varying the amount of broth. Store leftovers in an airtight container for up to 5 days.