Description
This roasted tomato soup is a hearty, flavorful recipe that combines the sweetness of vine-ripened Roma tomatoes with the aromatic depth of roasted garlic, fresh herbs, and a touch of cream. It’s perfect for a comforting meal and can be easily adapted to suit dietary preferences with simple substitutions.
Ingredients
Scale
Vegetables
- 2 lbs Roma Tomatoes (Use vine-ripened for best flavor)
- 4 cloves Garlic (Unpeeled, to be roasted)
- 1 medium Yellow Onion (Can substitute with shallots)
Liquids & Oils
- 3 tbsp Olive Oil (Can use avocado oil as a substitute)
- 4 cups Vegetable Broth (Homemade or low-sodium preferred)
- 1/2 cup Heavy Cream (Optional; can be replaced with coconut milk)
Herbs & Spices
- 2 tbsp Fresh Thyme Leaves (Can substitute with dried thyme, use 1/3 the amount)
- 1 cup Fresh Basil (Can replace with fresh oregano)
- 1 tsp Salt (Use kosher salt for better control)
- 1/2 tsp Black Pepper (Fresh-ground preferred)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables. This high heat is ideal for caramelizing the tomatoes and garlic, which enhances the soup’s flavor.
- Prepare the vegetables for roasting: Cut the Roma tomatoes in half and leave the garlic cloves unpeeled. Peel and quarter the yellow onion. Place the tomatoes cut-side up, garlic cloves, and onion pieces on a baking sheet. Drizzle everything evenly with olive oil, then sprinkle with salt and black pepper.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 25-30 minutes, until the tomatoes are soft and slightly caramelized, and the garlic is tender.
- Sauté the onion (optional step for enhanced flavor): If you want extra depth, transfer the roasted onion to a skillet and sauté for 3-5 minutes over medium heat until translucent and fragrant. This step is optional as roasting already softens and sweetens the onions.
- Add roasted vegetables to pot: Squeeze the roasted garlic cloves out of their skins and add all roasted vegetables into a large pot along with the vegetable broth. Bring the mixture to a gentle simmer over medium heat.
- Add herbs and simmer: Stir in the fresh thyme leaves and fresh basil (or substitute herb). Allow the soup to simmer for 10-15 minutes to let the flavors combine beautifully.
- Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until creamy.
- Add cream and adjust seasoning: Stir in the heavy cream or coconut milk to add richness. Taste and adjust the salt and pepper as needed.
- Serve warm: Ladle the soup into bowls and garnish with additional fresh basil or thyme if desired. Serve with crusty bread for a comforting meal.
Notes
- You can substitute heavy cream with coconut milk to make the soup dairy-free and vegan-friendly.
- Roasting the garlic unpeeled softens it and mellows the flavor; do not skip roasting garlic along with tomatoes and onion.
- For a spicier twist, add a pinch of red pepper flakes when simmering herbs.
- Leftover soup keeps well in the fridge for up to 4 days or can be frozen for up to 3 months.
- Use low-sodium vegetable broth to control the salt level better in your soup.
