Easy Roasted Tomato Soup
A warm and comforting roasted tomato soup perfect for any season, enhanced by garlic and fresh basil.
Ingredients
Main Ingredients
- 4 pounds Campari tomatoes (or tomatoes on the vine) Fresh tomatoes are best for flavor.
- 3 tablespoons olive oil For roasting the veggies.
- 1 large onion (cut into 8 pieces)
- 12 cloves garlic (halved or quartered if cloves are large) Adjust quantity for less garlic flavor.
- 1 tablespoon kosher salt Adjust to taste.
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth Can use chicken stock.
- ¼ cup heavy cream More for serving if desired.
- ½ cup fresh basil Loosely packed plus more for serving.
Instructions
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- Place the tomatoes, onion, and garlic on a large baking tray.
- Drizzle with olive oil and sprinkle with salt, oregano, and smoked paprika.
- Toss everything together so it’s well coated.
- Roast for 30-35 minutes, until the veggies are tender and slightly caramelized.
Making the Soup
- Once the veggies are roasted, transfer them to a blender or food processor.
- Add the vegetable broth and blend until smooth. If you want a chunkier soup, blend less.
Final Seasoning and Serving
- Pour the soup into a pot over medium heat.
- Stir in the heavy cream and taste. Adjust the seasoning with more salt if needed.
- Heat until warm, then serve with fresh basil on top.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat properly before serving.