Description
A flavorful and healthy roasted tomato soup made with ripe fresh tomatoes, roasted garlic, aromatic herbs, and a touch of cream—perfect for a cozy meal in under an hour.
Ingredients
Scale
- 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
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (or chicken stock)
- 1/4 cup heavy cream, plus more for serving
- 1/2 cup fresh basil, loosely packed, plus more for serving
Instructions
- Preheat oven to 450°F (232°C).
- Cut tomatoes in half and place in a large baking dish with onion and garlic.
- Drizzle with olive oil and season with salt, oregano, and smoked paprika. Toss to coat.
- Roast for 30-40 minutes, tossing halfway, until vegetables are soft and caramelized.
- Transfer roasted vegetables and juices to a large pot. Add fresh basil.
- Blend with an immersion blender (or in batches in a blender) until smooth.
- Add broth and heavy cream, stirring to combine. Simmer over low heat for 5-10 minutes.
- Taste and adjust seasoning, adding sugar if needed to balance acidity.
- Ladle into bowls, garnish with fresh basil, and serve warm.
Notes
For a vegan or dairy-free version, use coconut cream or almond milk. Use ripe tomatoes for best flavor. Avoid over-roasting garlic to prevent bitterness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 9g
- Sodium: 1358mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 11mg
Keywords: roasted tomato soup, fresh tomato soup, healthy soup, easy tomato soup, vegetarian soup