Description
A warm and comforting roasted tomato soup that perfectly balances flavor and simplicity, ideal for chilly evenings.
Ingredients
Scale
- 2 pounds ripe Roma tomatoes, halved
- 1 medium onion, chopped
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: splash of balsamic vinegar
- Optional: fresh basil leaves for garnish
- Optional: heavy cream for a creamy texture
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the halved tomatoes, chopped onion, and unpeeled garlic with olive oil until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes until the tomatoes are soft and slightly charred.
- Remove from the oven and let cool slightly, then peel the garlic.
- Transfer everything to a large pot, add vegetable broth, basil, oregano, and seasoning, and simmer for 10 minutes.
- Blend the soup with an immersion blender until smooth.
- Stir in heavy cream if desired.
- Taste and adjust seasoning with salt, pepper, or balsamic vinegar.
- Serve hot, garnished with fresh basil leaves.
Notes
For a vegan version, omit the heavy cream. Store in an airtight container in the refrigerator for up to five days or freeze for up to three months.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg