Description
A heartwarming bowl of roasted tomato soup made with fresh ingredients that brings warmth and comfort to any meal.
Ingredients
Scale
- 4 pounds of Campari tomatoes, or tomatoes on the vine
- 3 tablespoons olive oil
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered if large
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (or chicken stock)
- ¼ cup heavy cream (more for serving)
- ½ cup fresh basil, loosely packed, plus more for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the tomatoes, onion, and garlic on a baking sheet.
- Drizzle with olive oil and sprinkle with kosher salt, oregano, and smoked paprika. Toss gently to coat.
- Roast in the oven for about 30-40 minutes until tender and slightly caramelized.
- Transfer the roasted veggies to a large pot and add the vegetable broth. Bring to a gentle simmer over medium heat.
- Use an immersion blender to purée the soup until smooth.
- Stir in the heavy cream and adjust the seasoning to taste.
- Fold in the fresh basil just before serving.
Notes
For added depth, consider using a squeeze of lemon juice before serving. This soup stores beautifully in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: soup, roasted tomatoes, comforting, easy recipes, vegetarian soup