Roasted Tomato Soup

5 from 1 vote

My roasted tomato soup is made with roasted tomatoes, sautéed onions, garlic, and seasonings and simmered with fresh basil for a comforting, flavorful treat.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main, Soup

Cuisine: European

Diet: Gluten Free, Vegetarian

Freezer friendly: 3 Months

Shelf life: 3-4 Days

Servings:

Author: Samira

Equipment

Hand-held immersion blender or blender

Ingredients

3 lb tomatoes small or medium ones are best (cherry, grape, Roma)
2 cups vegetable stock or chicken broth
1/2 cup heavy cream
1 onion medium (1 cup chopped)
3 cloves garlic (1/2 Tbsp minced)
2 Tbsp olive oil divided
2 Tbsp butter
1/2 cup basil leaves
1/4 tsp black pepper
1/4 tsp chili flakes or chili powder, optional
1/2 tsp dried oregano optional
salt to taste

US Customary - Metric

Instructions

Preheat the oven to 475ºF/240ºC.
Wash and dry the tomatoes. Depending on size, half or quarter the tomatoes.
Place them cut side up in an oven tray, brush or drizzle with 1 Tbsp olive oil, and sprinkle with the pepper and salt (optionally).
Roast in the oven at 475ºF/240ºC for about 30 minutes until soft.
In the meantime, peel and dice the onion and peel and mince the garlic. Chop the basil. Take the broth out of the fridge (if needed).
Sauté the aromatics towards the last 10 minutes of roasting the tomatoes. In a large saucepan, heat the rest of the oil and the butter over medium-high heat.
Add the diced onion and sauté for about 5 minutes until translucent, stirring occasionally.
Stir in the minced garlic, oregano, and chili flakes, and sauté 2 minutes while stirring.
Add the broth, the roasted tomatoes with their juices, and the chopped basil. Stir to combine. If needed, simmer for a few minutes to warm up the broth.
Using an immersion blender, blend the soup until you achieve your preferred texture.
Alternatively, transfer the soup to a blender and process it there (this will result in a smoother texture).
Pour the heavy cream and stir to incorporate.
Taste the roasted tomato soup and adjust any of the seasonings to your liking.
Serve with a few basil leaves, croutons, or a grilled cheese sandwich, and enjoy!

Video

Notes

Add a pinch of sugar to help to balance the acidity of the tomatoes.

Add more or less stock depending on how thick you like the soup. If you’re worried about it being too thin, add half at first, then slowly increase while blending.

To store: Keep any leftovers in an airtight container in the fridge for 3-4 days. You can also freeze the soup for up to 3 months, leaving headspace for expansion. Reheat it in the microwave or on the stovetop over medium heat.

Nutrition