Description
A rich, savory, and velvety roasted tomato soup made with fresh tomatoes, caramelized garlic, aromatic herbs, and a touch of cream for the ultimate comfort 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, halved or quartered
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (or chicken stock)
- 1/4 cup heavy cream, plus more for garnish
- 1/2 cup fresh basil, loosely packed, plus more for garnish
Instructions
- Preheat oven to 450°F (232°C).
- Cut tomatoes in half and place in a large baking dish with onion and garlic.
- Drizzle with olive oil, season with salt, oregano, and smoked paprika, then toss to coat.
- Roast for 30-40 minutes, tossing halfway through, until tomatoes are soft and caramelized.
- Transfer roasted vegetables and juices to a large pot. Add fresh basil.
- Blend with an immersion blender (or carefully in a blender) until smooth.
- Add vegetable broth and heavy cream, stirring until well combined.
- Season to taste, adjusting salt or adding a spoonful of sugar if needed.
- Ladle into bowls, garnish with fresh basil, and serve warm.
Notes
For a dairy-free version, replace heavy cream with coconut milk or cashew cream. Avoid over-roasting to prevent bitterness. Soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 9g
- Sodium: 1358mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 11mg
Keywords: roasted tomato soup, fresh tomato soup, comfort food, creamy soup, vegetarian soup