Roasted Tomato Soup
As the weather cools down, there's nothing quite as comforting as a warm bowl of roasted tomato soup. This recipe not only brings out the rich flavors of tomatoes but also adds a delightful depth with the process of roasting. Packed with nutrients and bursting with flavor, this soup matches perfectly with a cozy night and a movie.
- 6/8 tomatoes, halved (6 to 8 tomatoes)
- 1 onion, quartered
- 4 garlic, peeled
- 2 tablespoons olive oil
- 4 vegetable broth
- 1 teaspoon dried basil (or a handful of fresh basil leaves)
- 1/2 cup heavy cream or coconut milk (for a dairy-free option)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Croutons or grilled cheese for serving (optional)
Preheat your oven to 400°F (200°C).
Place the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly charred.
Transfer the roasted vegetables to a blender or food processor. Add a cup of vegetable broth and blend until smooth. Depending on the size of your blender, you may need to do this in batches.
Pour the blended mixture into a large pot. Add the remaining vegetable broth, dried basil, and dried thyme. Bring to a simmer over medium heat and cook for about 10 minutes, allowing the flavors to meld together.
Stir in the heavy cream or coconut milk and simmer for an additional 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh basil leaves. Serve hot with croutons or a side of grilled cheese for a complete meal, or top with a fried egg on top (don’t knock it till you try it)
Thank you for choosing this recipe! I hope it brings joy and delicious flavors to your table. Happy cooking and bon appétit!