Roasted Tomato Soup Recipe
This Roasted Tomato Soup is a rich and flavorful dish that combines the natural sweetness of slow-roasted tomatoes with aromatic herbs and a hint of smoky paprika. Perfectly creamy and comforting, this plant-based soup is elevated with a touch of fresh basil and a splash of heavy cream for serving, making it an ideal starter or a light meal for any season.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 4 pounds Campari tomatoes, or tomatoes on the vine, halved
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered if large
Seasonings and Herbs
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- ½ cup fresh basil, loosely packed, plus more for serving
Liquids and Fats
- 3 tablespoons olive oil
- 1 cup vegetable broth, or chicken stock for non-vegetarian option
- ¼ cup heavy cream, plus more for serving
Instructions
- Preheat Oven: Set your oven to 450°F (232°C) to ensure it reaches the optimum roasting temperature for the tomatoes and vegetables, bringing out their natural sweetness and depth of flavor.
- Prepare Vegetables: Cut the tomatoes in half and place them into a large casserole or deep baking dish along with the onion wedges and garlic cloves. If the garlic cloves are large, halving or quartering them will help them cook evenly and infuse the soup with robust garlic flavor.
- Season and Roast: Drizzle olive oil evenly over the vegetables, then sprinkle with kosher salt, dried oregano, and smoked paprika. Toss gently to coat everything well. Roast in the preheated oven for 30 to 40 minutes, turning the vegetables halfway through to ensure even roasting and caramelization.
- Blend the Soup: Once roasted, transfer the vegetables along with their juices to a Dutch oven or large pot. Add the vegetable broth and bring everything to a simmer on the stovetop. Using an immersion blender, puree the soup until smooth and velvety. Adjust seasoning with additional salt if needed.
- Finish with Cream and Basil: Stir in the heavy cream and chopped fresh basil to add richness and a fresh herbal note. Heat gently until warm throughout, but do not boil.
- Serve: Ladle the soup into bowls and garnish with a swirl of heavy cream and extra fresh basil leaves. Enjoy this comforting soup warm with crusty bread or your favorite side.
Notes
- Using Campari tomatoes or tomatoes on the vine enhances the soup with extra sweetness and juice.
- Adjust the amount of smoked paprika based on your preference for smokiness and spice.
- This soup can be made vegan by substituting heavy cream with coconut cream or cashew cream.
- Leftovers keep well refrigerated for up to 3 days or freeze for up to 2 months.
- For a gluten-free version, ensure that the vegetable broth or stock is certified gluten-free.
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
Keywords: roasted tomato soup, creamy tomato soup, roasted vegetables, homemade tomato soup, vegetarian soup, comforting soup, easy soup recipe
Find it online: https://topreci.com/roasted-tomato-soup-recipe/
