Description
This Roasted Tomato Soup is a rich and flavorful dish made by roasting vine-ripened tomatoes, onions, and garlic with fragrant herbs and spices, then blending them into a smooth, creamy soup. Perfectly balanced with a touch of smoked paprika and fresh basil, it offers a comforting and hearty meal that pairs wonderfully with grilled cheese or a fresh salad.
Ingredients
Units
Scale
Vegetables
- 4 pounds Campari tomatoes or tomatoes on the vine, halved
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered if large
Seasonings & Herbs
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1/2 cup fresh basil, loosely packed, plus more for serving
Liquids & Dairy
- 3 tablespoons olive oil
- 1 cup vegetable broth or chicken stock
- 1/4 cup heavy cream, plus more for serving
Instructions
- Roast the veggies: Preheat the oven to 450°F (232°C). Cut the tomatoes in half and place them in a large casserole or deep baking dish along with the onion pieces and halved or quartered garlic cloves. Drizzle all the vegetables evenly with olive oil and season with kosher salt, oregano, and smoked paprika. Toss to coat thoroughly and roast in the oven for 30 to 40 minutes, tossing the vegetables halfway through to ensure even cooking and caramelization.
- Make the soup: Once roasted, transfer the vegetables and their juices into a large pot. Add the fresh basil leaves. Using an immersion blender, blend the mixture until smooth, or transfer to a traditional blender to puree. Stir in the vegetable broth and heavy cream, blending to combine evenly and create a creamy consistency.
- Season and serve: Taste the soup and adjust seasoning with additional salt if necessary. If the soup tastes too acidic, add a spoonful of sugar to balance the flavors. Ladle the hot soup into bowls and garnish with chopped fresh basil and a drizzle of heavy cream. Serve the soup warm alongside grilled cheese sandwiches or a fresh side salad for a complete comforting meal.
Notes
- Use ripe Campari tomatoes or tomatoes on the vine for the sweetest flavor.
- If garlic cloves are large, cutting them into smaller pieces ensures even roasting.
- Adjust the amount of smoked paprika to your taste if you prefer a smokier flavor.
- Add a spoonful of sugar as needed to balance acidity.
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and use vegetable broth.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup (approximately 250 ml)
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
