Description
A cozy and flavorful roasted tomato soup made by oven-roasting ripe tomatoes to enhance their natural sweetness, then simmering and blending them into a smooth, comforting soup.
Ingredients
- 2 lb ripe tomatoes, halved
- 3 tbsp olive oil, divided
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tsp dried basil or 2 tbsp fresh basil, chopped
- 1/2 tsp dried thyme or 1 tsp fresh thyme
- 1/4 cup cream or milk (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place halved tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper.
- Roast tomatoes for about 30 minutes until soft and lightly caramelized.
- Heat the remaining olive oil in a pot over medium heat and sauté the onion until soft and translucent.
- Add garlic and cook for about 30 seconds until fragrant.
- Add roasted tomatoes and broth to the pot and simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in basil and thyme, adjust seasoning, and add cream or milk if desired.
- Serve warm.
Notes
- Roma or plum tomatoes work best for roasting.
- For a vegan option, omit cream or use coconut milk.
- Add red pepper flakes for heat if desired.
- Soup can be frozen without cream for best results.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 9g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
