Description
A rich, comforting roasted tomato soup made from fresh tomatoes, caramelized vegetables, and aromatic herbs for a restaurant-quality flavor boost, ready in 70 minutes.
Ingredients
Scale
- 4 pounds Campari tomatoes or tomatoes on the vine
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered
- 1/2 cup fresh basil, loosely packed
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth
- 1/4 cup heavy cream (or coconut cream for dairy-free)
Instructions
- Preheat oven to 450°F. Halve tomatoes and arrange with onion and garlic in a casserole dish.
- Drizzle with olive oil, season with salt, oregano, and smoked paprika; toss to coat.
- Roast 30-40 minutes, tossing halfway, until caramelized.
- Transfer vegetables and juices to a Dutch oven, add basil, and blend until smooth.
- Stir in broth and cream; season to taste, adding sugar if needed to balance acidity.
Notes
For a vegan version, use coconut cream and vegetable broth. For extra protein, stir in white beans. Avoid under-roasting to ensure deep flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 0g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: roasted tomato soup, fresh tomato soup, healthy soup recipe, vegan soup option