Description
This Roasted Tomato Soup features richly roasted tomatoes, garlic, and onions blended into a smooth, flavorful soup enhanced with fresh basil and spices. Perfectly balanced with a hint of heat from red pepper flakes and a creamy finish option for a comforting meal.
Ingredients
Scale
Vegetables
- 2 pounds (6 medium) tomatoes, quartered
- 12 ounces cherry tomatoes
- 1 head of garlic
- 1 red onion, quartered
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground black pepper
- A small handful of fresh basil leaves
- 1 stock cube or 2 teaspoons bouillon
Optional
- 1/4 cup heavy cream or coconut milk for drizzling
Instructions
- Preheat: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for roasting the vegetables.
- Arrange Vegetables: Place the quartered tomatoes and red onion on a parchment-lined rimmed baking sheet to ensure even roasting and easy cleanup.
- Prepare Garlic: Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, then wrap it tightly in a small square of aluminum foil. Place this on the baking sheet alongside the other vegetables.
- Season: Drizzle the remaining 2 tablespoons of olive oil over the tomatoes and onion, then sprinkle with kosher salt, paprika, red pepper flakes, and ground black pepper. Toss everything gently to coat evenly.
- Roast: Bake the tomato mixture and garlic for 40 minutes in the preheated oven, allowing the vegetables to caramelize and develop rich flavors.
- Blend: Once roasted, transfer the tomatoes and onions to a blender. Squeeze the softened garlic cloves out of their skins into the blender, add fresh basil leaves and the stock cube or bouillon. Blend on high for about 2 minutes until the soup is completely smooth.
- Serve: Pour the blended soup into bowls and optionally drizzle with heavy cream or coconut milk for a creamy finish. Serve warm and enjoy!
Notes
- For a vegan version, use coconut milk instead of heavy cream and choose a vegetable stock cube.
- If you prefer a thinner soup, add water or broth when blending until desired consistency is reached.
- The roasting time may vary slightly depending on your oven; vegetables should be caramelized but not burnt.
- Fresh basil can be substituted with dried basil if necessary, but fresh provides the best flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
