Description
A comforting and flavorful roasted tomato soup made by caramelizing ripe tomatoes, garlic, and onions in the oven, then simmering with herbs and vegetable broth. Finished with a touch of balsamic vinegar and optional cream for richness, this soup is perfect for a cozy meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 pounds of ripe tomatoes, halved
- 6 cloves of garlic, peeled
- 1 medium red onion, quartered
Seasonings and Liquids
- 3 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 4 cups of vegetable broth
- 1 teaspoon of dried thyme
- 1 teaspoon of dried basil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of sugar
Optional Ingredients
- 1/2 cup of heavy cream (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and develop their natural sweetness and depth of flavor.
- Prepare Vegetables: Place the halved tomatoes, garlic cloves, and quartered red onion on a baking sheet. Drizzle everything with olive oil, then sprinkle with salt and freshly ground black pepper evenly to season.
- Roast Vegetables: Roast the prepared vegetables in the oven for 30-35 minutes until the tomatoes are soft, caramelized, and slightly browned, which intensifies their flavor.
- Cool Roasted Vegetables: Remove the baking sheet from the oven and allow the roasted vegetables to cool slightly to make handling safer when transferring.
- Simmer Soup Base: Transfer the roasted tomatoes, garlic, and onions into a large pot. Add the vegetable broth, dried thyme, and dried basil. Bring the mixture to a boil over medium-high heat, then reduce heat to low and let it simmer for 15 minutes to meld the flavors.
- Puree Soup: Using an immersion blender, carefully puree the soup directly in the pot until smooth. Alternatively, blend in batches using a standard blender for a velvety texture.
- Season and Sweeten: Return the pureed soup to the pot if using a blender. Stir in the balsamic vinegar and sugar. Taste and adjust seasoning by adding more salt or pepper as needed.
- Add Cream (Optional): For a richer and creamier soup, gently stir in the heavy cream. This step is optional based on preference.
- Reheat Soup: Heat the soup for an additional 5 minutes over low heat to warm through completely and combine the flavors.
- Serve: Ladle the hot roasted tomato soup into bowls and garnish with fresh basil leaves if desired. Serve immediately while warm and comforting.
Notes
- Roasting the tomatoes and garlic enhances the natural sweetness and adds a smoky depth to the soup.
- You can omit the heavy cream for a dairy-free or lighter version.
- Use fresh herbs instead of dried if preferred, adjusting quantities accordingly.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the consistency by adding more vegetable broth if too thick or simmering longer to thicken.
