Easy Roasted Tomato Soup

A warm and comforting soup made from roasted tomatoes, onions, and garlic, resulting in a rich and flavorful bowl that is easy to prepare!

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 200

For Roasting

2 pounds ripe tomatoes, halved Use ripe, juicy tomatoes for the best flavor. Canned San Marzano tomatoes can be used if out of season.
1 medium onion, quartered
4 cloves garlic, peeled
¼ cup olive oil Drizzle generously for roasting.
to taste Salt Enhances flavors.
to taste Pepper Enhances flavors.

For Blending

For Garnish

to taste Fresh basil leaves For garnishing. Optionally, drizzle with more olive oil or add a dollop of cream.

Preparation

Preheat your oven to 400°F (200°C).
On a large baking sheet, place the halved tomatoes, quartered onion, and whole garlic cloves. Drizzle with olive oil, and sprinkle generously with salt and pepper.

Roasting

Pop the baking sheet into the oven and roast for about 25 minutes, or until the tomatoes are caramelized and the onions are tender.

Blending

Remove the roasted vegetables from the oven and let them cool slightly.
Transfer everything to a blender or food processor, adding in the broth. Blend until the mixture is smooth and creamy.

Serving

Pour the blended soup into a pot and heat on the stove for a few minutes until warmed through. Adjust seasoning if necessary.
Serve hot, topped with fresh basil leaves and an optional drizzle of more olive oil or a dollop of cream.

Store leftover soup in the refrigerator for up to 4 days in an airtight container, or freeze for up to 3 months.