Description
his homemade roasted tomato soup is rich, creamy, and bursting with flavor. Roasting the tomatoes enhances their sweetness, making this soup extra delicious. It’s easy to make and perfect for pairing with a grilled cheese sandwich or crusty bread!
Ingredients
Units
Scale
- 2 lbs ripe tomatoes (Roma, cherry, or vine tomatoes)
- 1 small onion (chopped)
- 4 cloves garlic (peeled)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil (or 1 tablespoon fresh basil)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 cups vegetable broth (or chicken broth)
- 1 tablespoon tomato paste (for extra depth)
- 1/2 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
- Roast the Tomatoes – Preheat oven to 400°F (200°C). Slice the tomatoes in half and place them on a baking sheet with the chopped onion and garlic cloves. Drizzle with olive oil, salt, pepper, basil, oregano, and red pepper flakes. Roast for 25-30 minutes until soft and slightly charred.
- Blend the Soup – Transfer the roasted tomatoes, onion, and garlic to a blender. Add tomato paste and 1 cup of vegetable broth. Blend until smooth. (For a chunkier texture, blend less.)
- Simmer – Pour the blended mixture into a pot over medium heat. Stir in the remaining broth and sugar (if using). Simmer for 10 minutes, stirring occasionally.
- Add Cream – Reduce heat to low and stir in the heavy cream (or coconut milk). Simmer for another 5 minutes until heated through.
- Serve – Taste and adjust seasoning if needed. Garnish with fresh basil and serve hot with crusty bread or grilled cheese.
Notes
- Use a mix of tomatoes for a deeper flavor.
- Add a pinch of smoked paprika for extra depth.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg