Roasted Tomato Soup
A rich and flavorful roasted tomato soup, perfect for a comforting meal. Roasting the tomatoes brings out their natural sweetness and deepens their flavor.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour
Ingredients
Main Ingredients
- 2.5 pounds Roma tomatoes halved
- 1 medium onion quartered
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups vegetable broth
- 0.5 cup heavy cream
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- On a large baking sheet, toss the halved Roma tomatoes, quartered onion, and unpeeled garlic cloves with olive oil, salt, and pepper.2.5 pounds Roma tomatoes
- Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized, and the garlic is tender.
- Remove the garlic cloves from their skins. Transfer the roasted tomatoes, onion, and garlic to a blender or food processor.
- Add the vegetable broth and blend until smooth. If you prefer a thinner soup, add more broth.2.5 pounds Roma tomatoes
- Pour the soup into a pot and stir in the heavy cream. Heat gently over medium-low heat, but do not boil.2.5 pounds Roma tomatoes
- Taste and adjust seasoning with salt and pepper if needed. Serve hot.
Notes
Garnish with fresh basil leaves or a swirl of cream. For a richer flavor, you can add a sprig of thyme or rosemary while roasting the vegetables.