Roasted Tomato Soup
What makes this recipe stand out is the roasting process. Roasting tomatoes brings out their natural sweetness, giving the soup a deeper and more intense flavor compared to traditional tomato soup. Paired with crunchy grilled cheese or a slice of crusty bread, this soup is the ultimate cozy meal.
Equipment
- Baking Sheet
- Parchment paper (optional)
- Blender or immersion blender
- Large pot
- Wooden spoon
- Measuring Spoons and Cups
- Knife and Cutting Board
Ingredients
For the Roasted Tomatoes:
- 2 lbs about 8-10 fresh tomatoes, halved
- 4 cloves garlic peeled
- 1 small onion quartered
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried basil or oregano
For the Soup:
- 2 cups vegetable broth or chicken broth
- 1 tbsp tomato paste for extra depth
- 1 tsp sugar optional, to balance acidity
- ½ cup heavy cream or coconut milk optional, for creaminess
- Fresh basil leaves for garnish
- Parmesan cheese grated (optional)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
- Roast the Vegetables: Place the halved tomatoes, garlic cloves, and onion on the baking sheet. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried basil or oregano. Roast in the oven for 30-35 minutes until the tomatoes are soft and slightly caramelized.
- Blend the Soup: Once roasted, transfer the tomatoes, garlic, and onion to a blender. Add 1 cup of vegetable broth and blend until smooth. If using an immersion blender, transfer everything to a large pot first, then blend directly in the pot.
- Simmer for Flavor: Pour the blended mixture into a large pot over medium heat. Stir in the remaining broth, tomato paste, and sugar (if using). Let it simmer for 10-15 minutes to develop the flavors.
- Add Creaminess (Optional): If you prefer a creamy soup, stir in heavy cream or coconut milk. Let it simmer for another 2 minutes.
- Taste and Adjust: Taste the soup and adjust the seasoning if needed. Add more salt or a pinch of sugar if it's too acidic.
- Serve and Enjoy: Ladle the soup into bowls and garnish with fresh basil and grated Parmesan cheese. Serve hot with a slice of crusty bread or a grilled cheese sandwich.
Notes
Nutritional Value (Per Serving - Without Bread)
- Calories: 180-220 kcal
- Protein: 3-5g
- Carbohydrates: 18-22g
- Fiber: 4-6g
- Sugar: 10-12g
- Fat: 10-12g
- Saturated Fat: 2-5g
- Sodium: 600-800mg (varies based on broth and added salt)
- Vitamin C: High
- Vitamin A: Moderate
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.