Description
Indulge in the rich flavors of this Homemade Roasted Tomato Soup, a comforting classic that’s perfect for any time of year. Roasting the tomatoes, onions, and garlic brings out their natural sweetness and depth of flavor, resulting in a velvety smooth soup that’s both satisfying and nutritious.
Ingredients
Scale
For the Roasted Tomatoes:
- 3 pounds ripe tomatoes (halved or quartered)
- 1 large yellow onion (quartered)
- 6 cloves garlic (peeled)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
For the Soup:
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- ½ cup heavy cream or coconut milk (optional for creaminess)
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the vegetables: Place the tomatoes, onion, and garlic on a large baking sheet. Drizzle with olive oil, season with salt, pepper, thyme, and basil. Toss gently to coat, then spread into a single layer.
- Roast the vegetables: Roast for 35–40 minutes until tomatoes are blistered and caramelized.
- Blend the ingredients: Transfer roasted vegetables to a blender, add vegetable broth and tomato paste. Blend until smooth. Add cream or coconut milk for creaminess.
- Heat the soup: Pour the blended soup into a pot, warm over medium heat. Adjust seasoning with salt, pepper, or sugar. Serve hot, garnished with fresh basil.
Notes
- This soup pairs well with grilled cheese or crusty bread.
- For a smoother texture, strain the soup through a fine mesh sieve.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 180
- Sugar: 10g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
