Have you ever wondered how you can elevate your typical tomato soup to something truly extraordinary? What if the key ingredient lies not in a can, but in the fresh tomatoes from your local farmer’s market? A rich, savory, and velvety roasted tomato soup with fresh tomatoes can transform a simple lunch or dinner into an unforgettable experience.

In this recipe, we’ll guide you through a process that enhances the natural flavors of the tomatoes, turning them into a comforting, healthy, and satisfying soup. This tomato soup with fresh tomatoes is not only easy to make but also packed with nutrients, offering a delightful homemade touch to your meal.

Let’s get cooking!

Ingredients List

The heart of any great tomato soup lies in the quality and freshness of the ingredients. For this recipe, we’ve chosen ripe, sweet Campari tomatoes that really shine when roasted. Here’s what you’ll need:

• 4 pounds Campari tomatoes (or tomatoes on the vine)
• 3 tablespoons olive oil for roasting
• 1 large onion, cut into 8 pieces
• 12 cloves garlic, halved or quartered (if large)
• 1 tablespoon kosher salt, or more to taste
• 1 tablespoon dried oregano for an aromatic touch
• 1 teaspoon smoked paprika to add depth and a subtle smokiness
• 1 cup vegetable broth (or chicken stock for non-vegetarian option)
• ¼ cup heavy cream, plus more for garnish
• ½ cup fresh basil, loosely packed, plus more for garnish

Ingredient Substitutions:

• If you’re looking for a lighter option, swap the heavy cream for coconut milk or almond milk for a dairy-free version.
• Garlic can be substituted with shallots if you prefer a milder, sweeter flavor.
• Vegetable broth can be replaced with chicken stock for a richer taste.

Timing

One of the best things about this roasted tomato soup is its efficiency. You can enjoy a bowl of this comforting soup in just 90 minutes, which is actually 20% less time than many similar roasted tomato soup recipes.

Here’s the breakdown:

• Preparation time: 15 minutes
• Cooking time: 45 minutes (for roasting)
• Blending and Final Prep: 15 minutes
• Total Time: 90 minutes

Step-by-Step Instructions

Step 1: Roast the Veggies

Start by preheating your oven to 450°F. This high heat will help caramelize the natural sugars in the tomatoes, creating a rich, complex flavor.

1. Cut the tomatoes in half and add them to a large casserole dish or deep baking dish.
2. Add the onion (cut into 8 pieces) and the garlic cloves. If your garlic cloves are large, halve or quarter them to ensure even cooking.
3. Drizzle everything with the olive oil and season with kosher salt, oregano, and smoked paprika.
4. Toss the ingredients lightly to coat them evenly in the seasoning.
5. Roast in the oven for 30 to 40 minutes, tossing halfway through for even roasting. The tomatoes should be soft and slightly caramelized when done.

Step 2: Make the Soup

Once the veggies are roasted to perfection, it’s time to turn them into a smooth, velvety soup.

1. Transfer the roasted veggies along with their juices into a large pot.
2. Add the fresh basil to the pot (you’ll blend it all together soon, so don’t worry about chopping the basil finely).
3. Using an immersion blender, blend everything until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender and blend until silky.
4. Once the mixture is smooth, add the vegetable broth and heavy cream. Stir until everything is well combined.

Step 3: Season and Serve

Taste your soup to see if it needs more seasoning. If it’s too acidic, add a spoonful of sugar to balance out the flavors. Feel free to adjust the salt or oregano to suit your taste.

1. Ladle the soup into bowls and garnish with fresh basil for an extra pop of color and flavor.
2. Serve alongside some grilled cheese or a light side salad for a perfect meal.

Nutritional Information

This roasted tomato soup with fresh tomatoes is not only delicious but also nutritious. Here’s the nutritional breakdown per serving:

• Calories: 175 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 11g (Saturated Fat: 3g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g)
• Cholesterol: 11mg
• Sodium: 1358mg
• Potassium: 754mg
• Fiber: 3g
• Sugar: 9g
• Vitamin A: 1993 IU
• Vitamin C: 73mg
• Calcium: 75mg
• Iron: 3mg

This recipe provides a healthy balance of protein, healthy fats, and a rich array of vitamins, especially vitamin C, which boosts immunity.

Healthier Alternatives for the Recipe

If you’re looking for ways to make the soup even healthier without sacrificing flavor, here are a few modifications to consider:

1. Use Low-Sodium Broth: To reduce the sodium content, opt for a low-sodium vegetable or chicken broth.
2. Substitute Heavy Cream with Cashew Cream: For a vegan or dairy-free alternative, replace the heavy cream with cashew cream or coconut milk. This not only lowers the calories but also adds a creamy texture.
3. Add More Vegetables: Try adding extra vegetables like carrots, celery, or zucchini to boost the fiber and nutrient content.

Serving Suggestions

This roasted tomato soup with fresh tomatoes is incredibly versatile, and here are some creative ways to serve it:

• Grilled Cheese Sandwich: This classic combo is a no-brainer. Use whole-grain bread and a good melting cheese for a healthier twist.
• Croutons: Toast some sourdough or whole-wheat bread, then cut it into small cubes to create crispy croutons. Toss these on top for added crunch.
• Side Salad: Pair the soup with a fresh mixed greens salad drizzled with a balsamic vinaigrette. The freshness of the salad will complement the rich flavors of the soup.

Common Mistakes to Avoid

To ensure your soup comes out perfectly, avoid these common pitfalls:

1. Over-roasting the Veggies: While caramelization is key, don’t let the veggies burn. Keep an eye on them, especially during the last 10 minutes of roasting.
2. Under-seasoning: Tomato soup needs seasoning to bring out its full flavor. Don’t be afraid to adjust the salt and herbs to suit your taste.
3. Blending Too Early: Let the veggies cool slightly before blending to prevent splattering and to ensure a smoother texture.

Storing Tips for the Recipe

Leftover tomato soup can be stored in the fridge for up to 3 days. Here are a few tips for storing and reheating:

1. Store in an Airtight Container: Allow the soup to cool completely before transferring it to an airtight container.
2. Freezing: You can freeze the soup for up to 3 months. Make sure to leave some space at the top of the container to allow for expansion when freezing.
3. Reheating: Reheat the soup on the stove over low heat, stirring occasionally. If it’s too thick after reheating, add a bit more broth or water to thin it out.

Conclusion

This roasted tomato soup with fresh tomatoes is a comforting, flavorful, and healthy dish that’s easy to prepare. From the aromatic roasted tomatoes to the creamy, smooth soup, it’s a recipe that will surely become a household favorite. Whether you serve it with grilled cheese or a light salad, it’s the perfect meal for any season.

Ready to make your own batch? Try it today and let us know how it turns out in the comments section! Don’t forget to subscribe for more recipes and tips delivered straight to your inbox.

FAQs

1. Can I use canned tomatoes instead of fresh tomatoes?

While fresh tomatoes offer the best flavor, you can use canned tomatoes if fresh ones are out of season. However, fresh tomatoes tend to have a more vibrant taste and texture, making them ideal for this recipe.

2. How can I make this soup spicier?

To add some heat, consider adding a pinch of red pepper flakes or a fresh chili pepper during the roasting stage. This will give your soup a nice spicy kick!

3. Can I make this recipe ahead of time?

Yes! This soup tastes even better the next day as the flavors continue to develop. Just store it in an airtight container and refrigerate until ready to serve.

4. Is this recipe vegan?

This recipe is not vegan due to the heavy cream, but you can easily make it vegan by substituting the cream with coconut milk or cashew cream.

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