Roasted Tomato Soup
Roasted Tomato Soup is the ultimate comfort food, perfect for chilly evenings. This creamy, velvety delight combines the sweetness of ripe tomatoes with savory herbs, creating a soul-warming dish that pairs beautifully with crusty bread or grilled cheese sandwiches. Easy to prepare and bursting with flavor, this recipe is sure to become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium yellow onion, chopped
- 4 cloves garlic
- 3 tbsp olive oil
- 1/4 cup fresh basil leaves (or 2 tsp dried)
- 3 cups low-sodium vegetable broth
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange halved tomatoes and chopped onion on the baking sheet. Drizzle with olive oil, salt, and pepper; roast for 25-30 minutes until caramelized.
- In the last 10 minutes of roasting, add whole garlic cloves and fresh basil.
- Allow roasted vegetables to cool slightly, then blend them with vegetable broth until smooth.
- Heat the blended mixture in a pot over medium heat, stirring in cream if desired. Simmer for 5-7 minutes.
- Serve hot, garnished with fresh basil or a drizzle of olive oil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg