Description
A comforting and flavorful Roasted Tomato Soup made with oven-roasted roma tomatoes, garlic, and fresh herbs, blended with sautéed vegetables and finished with cream and fresh basil for a rich, silky texture. This homemade soup offers deep roasted tomato flavor far superior to canned varieties, perfect for a cozy meal.
Ingredients
Scale
Vegetables
- 3 lbs roma tomatoes (or any tomatoes you have)
- 1 head garlic, peeled
- 4 sprigs fresh thyme
- 1 large onion, diced
- 2 carrots, shredded
- 2 stalks celery, diced
Liquids and Dairy
- 3 cups chicken broth
- 1 cup cream or coconut cream (optional)
Herbs and Seasonings
- 1 cup fresh basil, chopped
- Salt and pepper to taste
Garnishes (optional)
- Feta, parmesan, or cheddar cheese
- Balsamic vinegar drizzle
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for roasting the tomatoes, garlic, and thyme.
- Roast tomatoes and aromatics: Slice the roma tomatoes in half and arrange them cut-side up on a parchment-lined baking sheet. Add the peeled garlic cloves and fresh thyme sprigs. Sprinkle everything generously with salt and pepper. Roast in the oven for 45 minutes until tomatoes are softened and slightly caramelized.
- Sauté vegetables: While the tomatoes roast, heat a pan over medium heat and sauté the diced onions, shredded carrots, and diced celery until they become soft and translucent, about 7 to 10 minutes. This builds a flavorful base for the soup.
- Combine and simmer: Add the roasted tomatoes, garlic, and thyme to the sautéed vegetables. Pour in the chicken broth. Bring the mixture to a simmer, cover, and let it cook together for about 10 minutes to blend flavors.
- Blend the soup: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a stand blender and puree until silky.
- Finish with cream and basil: Stir in the cream or coconut cream for richness and fold in the freshly chopped basil. Adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the soup into bowls. Garnish with your choice of feta, parmesan, or cheddar cheese and optionally drizzle with balsamic vinegar for a tangy finish. Serve hot and enjoy your homemade roasted tomato soup!
Notes
- This homemade roasted tomato soup is quick and easy to make, delivering a deeply rich, roasted flavor that canned soups cannot match.
- Using coconut cream makes the soup dairy-free and suitable for vegan substitution, though chicken broth then should be replaced with vegetable broth.
- Cheese and balsamic vinegar garnishes are optional but add a nice complimentary flavor contrast.
- Roasting the tomatoes enhances their sweetness and depth, making for a luxurious soup texture and taste.
- For a smoother texture, strain the soup after blending, if desired.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 338 kcal
- Sugar: 13 g
- Sodium: 133 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 70 mg
