Easy Roasted Tomato Soup
A comforting and flavorful roasted tomato soup, perfect for chilly days and pairs wonderfully with grilled cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 pounds Campari tomatoes (or tomatoes on the vine)
- 3 tablespoons olive oil
- 1 large onion (cut into 8 pieces)
- 12 cloves garlic (halved or quartered if large)
- 1 tablespoon kosher salt (or more to taste)
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (or use chicken stock)
- ¼ cup heavy cream (more for serving)
- ½ cup fresh basil (loosely packed plus more for serving)
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, toss the tomatoes, onion, and garlic with olive oil, salt, oregano, and smoked paprika. Spread them out in a single layer and roast for about 30-35 minutes, until everything is tender and slightly charred.
- Carefully transfer the roasted veggies to a blender. Add in the vegetable broth and heavy cream. Blend until smooth and creamy.
- Taste your soup and adjust the salt if needed. Serve hot, garnished with fresh basil and a drizzle of heavy cream.
Notes
Feel free to add a pinch of red pepper flakes for some heat. Can be made vegan by substituting cream with coconut milk.
Find it online: https://junorecipes.com/easy-roasted-tomato-soup/