Description
A comforting and flavorful roasted tomato soup made by roasting fresh tomatoes, garlic, and onion, then blending them into a smooth, creamy texture. Enhanced with herbs and spices, this soup is perfect as a warm starter or light meal.
Ingredients
Scale
Vegetables
- 2 pounds (6 medium) tomatoes, quartered
- 12 ounces cherry tomatoes
- 1 head of garlic
- 1 red onion, quartered
Seasonings and Herbs
- 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
Other Ingredients
- 3 tablespoons olive oil
- 1 stock cube or 2 teaspoons bouillon
- Optional: 1/4 cup heavy cream or coconut milk for drizzling
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the vegetables.
- Prepare tomatoes and onion: Place the quartered tomatoes and red onion pieces on a parchment-lined, rimmed baking sheet for even roasting.
- Prepare garlic: Cut the top off the head of garlic, drizzle it with 1 tablespoon of olive oil, and wrap it in a small square of aluminum foil. Place it on the baking sheet with the tomatoes and onion.
- Season vegetables: Drizzle the remaining 2 tablespoons of olive oil over the tomatoes and onion. Sprinkle kosher salt, paprika, red pepper flakes, and ground black pepper evenly. Toss gently to combine the seasoning with the vegetables.
- Roast the vegetables: Bake the tomato mixture, garlic, and onion in the preheated oven for 40 minutes, allowing them to soften and develop rich roasted flavors.
- Blend the soup: Remove the roasted tomatoes and onion from the sheet and transfer them to a blender. Squeeze the softened garlic cloves out of their skin into the blender. Add fresh basil leaves and the stock cube or bouillon. Blend for about 2 minutes until the mixture is completely smooth.
- Serve and garnish: Pour the blended soup into bowls and drizzle with optional heavy cream or coconut milk for added creaminess and flavor. Serve warm.
Notes
- Using cherry tomatoes along with regular tomatoes adds sweetness and depth to the soup.
- Roasting the garlic in foil keeps it soft and mellow, perfect for blending smoothly into the soup.
- Adjust the red pepper flakes amount to suit your preferred spice level.
- Optional cream or coconut milk adds richness but the soup is delicious on its own for a lighter option.
- For a dairy-free version, use coconut milk instead of heavy cream.
- Leftover soup can be stored in the fridge for up to 3 days or frozen for up to 1 month.
