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- 2 pounds ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, unpeeled - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon dried basil - 4 cups vegetable broth These main ingredients form the heart of the soup. Ripe tomatoes provide sweetness and depth. The onion adds a savory note, while the garlic brings warmth. Olive oil helps in roasting and adds richness. Seasonings like salt, pepper, and dried basil enhance the flavors. - 1/2 cup heavy cream (optional for richness) - 1 teaspoon sugar (optional, to balance acidity) - Fresh basil leaves, for garnish You can make your soup even tastier with optional ingredients. Heavy cream adds a velvety texture. Sugar can balance the natural acidity of the tomatoes. Fresh basil leaves make a lovely garnish. They add color and a burst of flavor. Feel free to mix and match these as you like! For the complete recipe, check out the Full Recipe. First, you need to preheat the oven to 400°F (200°C). This temperature helps the tomatoes roast well. Next, take your ripe tomatoes and cut them in half. Then, quarter your onion and leave the garlic unpeeled. Arrange all the veggies on a large baking sheet. Make sure they are spread out. This helps them roast evenly. Now, it's time to add flavor. Drizzle two tablespoons of olive oil over the vegetables. Sprinkle salt, pepper, and dried basil on top. If you like, you can add a teaspoon of sugar to balance the acidity. Place the baking sheet in the oven. Roast for 25 to 30 minutes. The tomatoes should be soft and a bit caramelized when done. Once the roasting is complete, let the vegetables cool for a few minutes. Peel the garlic cloves and toss the skins. Transfer the roasted tomatoes, onion, and garlic into a large pot. Pour in four cups of vegetable broth. Heat this mixture over medium heat until it simmers. Use an immersion blender to blend everything until smooth. If you prefer, you can use a countertop blender in batches. If you like a creamy soup, stir in half a cup of heavy cream. Adjust the seasoning with more salt or pepper as needed. The soup is now ready to serve hot. Don't forget to garnish with fresh basil leaves. You can find the Full Recipe for more details. For a great soup, choose ripe tomatoes. I like to use Roma, beefsteak, or heirloom tomatoes. These types are juicy and full of flavor. Look for tomatoes that feel heavy for their size. The skin should be smooth and slightly shiny. Check for a sweet smell, which means they are ripe. Avoid any tomatoes with bruises or dark spots. To add depth, try spices like oregano, thyme, or smoked paprika. Fresh herbs also work well, like basil or parsley. You can adjust the soup's thickness by adding more broth for a lighter soup or more cream for richness. If the soup tastes too acidic, a pinch of sugar can help balance it out. Garnishing makes your soup look special. Try adding a drizzle of olive oil or a swirl of cream. Fresh basil leaves on top add a pop of color and flavor. Serve the soup with crusty bread or a grilled cheese sandwich for a complete meal. Enjoy your tasty creation! {{image_2}} You can make this soup creamy without heavy cream. Try using coconut milk for a rich taste. You can also use cashew cream as a great dairy-free option. Just blend soaked cashews with water until smooth. This gives you a creamy texture and a nice nutty flavor. If you like heat, add spices like red pepper flakes or cayenne pepper. Start with a little and adjust to your taste. For more depth, mix in vegetables like bell peppers or carrots. These add sweetness and flavor to the soup, making it even better. Fresh basil makes this soup shine. Chop it finely and stir it in just before serving. You can also try other herbs like thyme or oregano for a twist. Each herb brings a unique flavor, so feel free to mix and match! For the full recipe, check out the Easy Roasted Tomato Soup. You can store your Easy Roasted Tomato Soup in the fridge for about 3 to 5 days. Make sure you cool the soup to room temperature first. Then, transfer it to an airtight container. This helps to keep it fresh and tasty. Freezing your soup is a great option if you want to save some for later. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container, as the soup will expand when it freezes. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. To reheat your soup, you can use a saucepan over medium heat. Stir it often to keep it from sticking. If you want, you can also use a microwave-safe bowl. Heat it in short bursts, stirring in between. After reheating, taste the soup again. You might want to add a pinch of salt or pepper to bring back its flavor. Yes, you can use canned tomatoes. They are great when fresh tomatoes are not in season. Canned tomatoes are often picked at peak ripeness, which makes them flavorful. Choose whole or crushed tomatoes packed in juice. If you use canned, skip roasting. Simply blend them with the other ingredients. Roasted tomato soup pairs well with many sides. Here are some ideas: - Grilled cheese sandwiches - Crusty bread or baguette - A fresh green salad - Garlic bread These sides add texture and flavor to your meal. You can easily scale the recipe. If you want more servings, just double the ingredients. For fewer servings, halve the amounts. Use this simple ratio: - 1 pound of tomatoes = about 2 servings. Adjust the broth and seasonings accordingly, too. Yes, this soup is great for meal prep! You can make it ahead of time and store it. Here are some tips: - Allow the soup to cool completely. - Store it in an airtight container in the fridge for up to 5 days. - You can freeze it for up to 3 months. When you're ready to eat, just reheat it on the stove or in the microwave. This blog post covered how to make delicious roasted tomato soup. We went over key ingredients like ripe tomatoes, onion, and garlic. I shared step-by-step instructions for prepping, roasting, and blending your soup. We also explored tips for selecting tomatoes and enhancing flavors. In conclusion, you can make this soup unique with variations and store it easily. Enjoy making this comforting dish! It’s perfect for any occasion.

Easy Roasted Tomato Soup

Savor the warmth of homemade comfort with this easy roasted tomato soup recipe! Packed with flavor from fresh tomatoes, garlic, and basil, it's perfect for a cozy meal. Learn how to blend these simple ingredients into a creamy delight that everyone will love. Ready in just 40 minutes, this soup is not only delicious but also easy to make.
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Ingredients
  

2 pounds ripe tomatoes, halved

1 medium onion, quartered

4 cloves garlic, unpeeled

2 tablespoons olive oil

Salt and pepper to taste

1 teaspoon dried basil

1 teaspoon sugar (optional, to balance acidity)

4 cups vegetable broth

1/2 cup heavy cream (optional for richness)

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Arrange the halved tomatoes, quartered onion, and unpeeled garlic cloves on a large baking sheet.

      Drizzle the olive oil over the vegetables, and season with salt, pepper, and dried basil. If using, sprinkle the sugar on top as well.

        Roast in the oven for 25-30 minutes, until the tomatoes are softened and slightly caramelized.

          Once roasted, let the vegetables cool slightly. Peel the garlic cloves and discard the skins.

            Transfer the roasted tomatoes, onion, and garlic to a large pot. Pour in the vegetable broth and bring to a simmer over medium heat.

              Using an immersion blender, blend the mixture until smooth. (Alternatively, you can transfer it in batches to a countertop blender.)

                Stir in the heavy cream if desired, and adjust seasoning with more salt and pepper if necessary. Heat through.

                  Serve hot, garnished with fresh basil leaves.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6