Description
Roasted Tomato Soup is a comforting and flavorful dish that captures the essence of fresh tomatoes, enhanced by the rich flavors of roasted garlic and herbs. This recipe combines juicy Campari tomatoes, sweet onions, and aromatic garlic, all roasted to perfection and blended into a creamy soup. Finished with a splash of heavy cream and fresh basil, this soup is perfect for a cozy dinner or as a starter for any meal.
Ingredients
Scale
- 4 pounds Campari tomatoes (or tomatoes on the vine)
- 3 tablespoons olive oil
- 1 large onion, cut into 8 pieces
- 12 cloves garlic
- 1 tablespoon kosher salt (or more to taste)
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (or chicken stock)
- 1/4 cup heavy cream (plus more for serving)
- 1/2 cup fresh basil (loosely packed, plus more for serving)
Instructions
- Roast the Veggies:
- Preheat your oven to 450°F (232°C).
- Cut the tomatoes in half and place them in a large casserole dish or deep baking dish.
- Add the onion and garlic to the dish.
- Drizzle everything with olive oil and season with kosher salt, oregano, and smoked paprika. Toss to coat evenly.
- Roast in the oven for 30 minutes, stirring halfway through, until the tomatoes are soft and caramelized.
- Blend the Soup:
- Once roasted, carefully transfer the tomato mixture to a blender. Add the vegetable broth and blend until smooth.
- If you prefer a chunkier texture, blend less and leave some pieces intact.
- Finish the Soup:
- Pour the blended soup into a pot over medium heat. Stir in the heavy cream and bring to a gentle simmer. Taste and adjust seasoning as needed.
- Stir in the fresh basil just before serving.
- Serve:
- Ladle the soup into bowls, adding a drizzle of heavy cream and extra basil for garnish. Enjoy it hot with crusty bread or a grilled cheese sandwich!
- Prep Time: 10mins
- Cook Time: 30mins