Description
This homemade roasted tomato soup is a comforting and flavorful dish made by roasting fresh tomatoes to enhance their natural sweetness, then blending them with sautéed onions, garlic, and vegetable broth. Finished with a touch of creamy richness and fresh basil garnish, this soup is perfect for a cozy meal any time of year.
Ingredients
Scale
Roasted Vegetables
- 6 large tomatoes, halved
- 1 tablespoon olive oil
Sauté Base
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
Soup Liquid
- 4 cups vegetable broth
- ½ cup heavy cream
Seasoning and Garnish
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle them evenly with olive oil, and roast for 25-30 minutes until the tomatoes become soft and slightly caramelized, which intensifies their flavor.
- Sauté the Onion and Garlic: Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onion softens and the garlic becomes fragrant, creating a flavorful base for the soup.
- Combine the Tomatoes and Broth: Once the tomatoes are roasted, add them along with their juices into the pot with the sautéed onion and garlic. Pour in the vegetable broth, increase the heat slightly, and bring the mixture to a gentle simmer. Allow it to cook for approximately 10 minutes to meld the flavors.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blend until smooth, and then return it to the pot for the next step.
- Add Cream and Season: Stir in the ½ cup of heavy cream and season the soup with salt and freshly ground black pepper to taste. Let the soup simmer for an additional 5 minutes to allow the cream to integrate and the flavors to fully develop.
- Serve: Ladle the hot soup into bowls and garnish each serving with fresh basil leaves for a fragrant and beautiful finish. Serve immediately for the best taste.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- If fresh tomatoes aren’t available, you can use high-quality canned tomatoes, but adjust roasting step accordingly.
- Adjust seasoning gradually to suit your taste, especially the salt and pepper.
- Use fresh herbs like basil right before serving to maintain their vibrant flavor.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
