Creamy Roasted Tomato Soup
A rich and comforting roasted tomato soup made with caramelized onions, garlic, fresh basil, and finished with cream for a silky texture.
Ingredients
- 3 lbs Roma tomatoes halved lengthwise
- 1 large yellow onion quartered
- 1 whole garlic head
- 2 tbsp olive oil
- 1 tsp salt plus more to taste
- 0.5 tsp black pepper
- 4 cups vegetable broth
- 0.5 cup heavy cream or full-fat coconut milk for dairy-free option
- 0.25 cup fresh basil leaves chopped
- 1 tsp dried oregano or thyme optional
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: Arrange halved tomatoes, quartered onion, and whole garlic head on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Step 3: Roast for 45-50 minutes, until tomatoes are slightly charred and onion and garlic are soft and caramelized.
- Step 4: Let vegetables cool slightly. Squeeze roasted garlic cloves from their skins.
- Step 5: Transfer roasted tomatoes, onion, and garlic to a large pot. Add vegetable broth and bring to a simmer for 10 minutes.
- Step 6: Blend the soup with an immersion blender or in batches with a regular blender until smooth.
- Step 7: Stir in heavy cream and fresh basil. Warm over low heat without boiling. Adjust salt and pepper to taste.
- Step 8: Serve hot, garnished with extra basil, croutons, or a swirl of cream.
Notes
Add 1/2 tsp red pepper flakes for heat. A pinch of sugar can balance acidity if needed. Soup will thicken when cooled; add more broth when reheating to adjust consistency.
