introduction
Roasted Tomato Soup is a comforting dish that warms the soul. Made with simple ingredients, it highlights the natural sweetness of tomatoes that are enhanced through roasting. The result is a deliciously rich and flavorful soup that can be enjoyed any time of the year.
why make this recipe
This soup is easy to make and requires minimal effort. It brings together fresh ingredients that are commonly found in kitchens. Plus, it’s a great way to use up ripe tomatoes that may be sitting on your counter. This recipe is not only tasty but also healthy, making it a perfect choice for a wholesome meal.
how to make Roasted Tomato Soup
Ingredients:
- 2 pounds ripe tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in half and place them on a baking sheet. Add the chopped onion and garlic. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 25-30 minutes until the tomatoes are soft and slightly caramelized.
- Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth.
- Pour the soup into a pot and heat over medium heat until warmed through.
- Serve hot, garnished with fresh basil.
how to serve Roasted Tomato Soup
Roasted Tomato Soup can be served warm in bowls, topped with fresh basil. It pairs wonderfully with a slice of crusty bread or a grilled cheese sandwich for dipping. This makes it perfect for a cozy lunch or dinner.
how to store Roasted Tomato Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just make sure to defrost it in the fridge overnight before reheating.
tips to make Roasted Tomato Soup
- Use different types of tomatoes for varied flavors—cherry, heirloom, or beefsteak tomatoes all work well.
- Feel free to add spices like thyme or oregano for an extra flavor kick.
- Blending the soup until completely smooth makes for a creamier texture, but you can leave some chunks if you prefer.
variation
For a creamy version of this soup, you can add a splash of cream or a dollop of yogurt before serving. This adds richness and a different texture that’s delightful.
FAQs
Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes if fresh ones are not available. Just choose quality canned tomatoes for the best flavor.
How can I make this soup vegan?
This recipe is already vegan since it uses vegetable broth and doesn’t contain any animal products.
Can I add more vegetables to the soup?
Absolutely! Adding vegetables like carrots or bell peppers can enhance the flavor and nutrition of the soup. Just roast them alongside the tomatoes.
Roasted Tomato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A comforting and flavorful roasted tomato soup, perfect for any time of the year.
Ingredients
- 2 pounds ripe tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tomatoes in half and place them on a baking sheet. Add the chopped onion and garlic. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 25-30 minutes until the tomatoes are soft and slightly caramelized.
- Transfer the roasted vegetables to a blender, add the vegetable broth, and blend until smooth.
- Pour the soup into a pot and heat over medium heat until warmed through.
- Serve hot, garnished with fresh basil.
Notes
Use different types of tomatoes for varied flavors and add spices for extra taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
