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Roasted Tomato Soup

A creamy, rich roasted tomato soup that captures the goodness of ripe tomatoes, perfect for cozy gatherings or chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 pounds ripe tomatoes, halved Opt for ripe, seasonal tomatoes for the best flavor.
  • 1 piece onion, chopped
  • 4 cloves garlic, peeled
  • 1/4 cup olive oil
  • to taste Salt and freshly cracked black pepper
  • 1 teaspoon sugar To balance acidity.
  • 2 cups vegetable broth
  • Fresh basil leaves (for garnish)
  • A splash cream (optional) For added richness.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Place halved tomatoes, chopped onion, and whole garlic on a baking sheet.
Roasting
  1. Drizzle with olive oil, sprinkle with salt, pepper, and sugar, then toss to coat evenly.
  2. Roast in the oven for about 20 minutes until the tomatoes are caramelized and fragrant.
Blending
  1. Transfer roasted tomatoes, onion, and garlic to a large pot.
  2. Add vegetable broth and bring to a simmer over medium heat.
  3. Blend the soup until smooth using an immersion blender.
  4. Adjust seasonings with salt and pepper and add a splash of cream if desired.
Serving
  1. Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with crusty bread.

Notes

Store leftover soup in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stove, adding broth or water if necessary to adjust consistency.