Easy Roasted Tomato Soup

$- 2 pounds ripe tomatoes, halved - 1 medium onion, coarsely chopped - 4 whole garlic cloves, unpeeled - 2 tablespoons extra virgin olive oil - 1 teaspoon balsamic vinegar - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper - 1 teaspoon dried basil - 1 cup vegetable broth Ripe tomatoes are the star of this soup. Their sweetness shines through when roasted. I like to use a mix of colors for a vibrant look. The onion adds depth, while the garlic gives a warm flavor. Olive oil helps roast the veggies beautifully, and balsamic vinegar adds a hint of tang. Salt and pepper balance the flavors, and dried basil brings a lovely herb note. Vegetable broth gives the soup its body. - ½ cup heavy cream (optional, for a creamy texture) - Fresh basil leaves, for garnish You can add heavy cream for a rich texture. It makes the soup smooth and velvety. Fresh basil leaves are perfect for garnish. They add a pop of color and fresh aroma. If you want a lighter soup, skip the cream. You can also use other herbs if you like. - Baking dish - Blender - Saucepan You will need a baking dish to roast the vegetables. A blender turns the roasted mix into a smooth soup. Finally, a saucepan heats it up before serving. These tools are simple, but they make a big difference in creating this comforting dish. For the full recipe, check the details above. - Preheat your oven to 400°F (200°C). - Gather your ripe tomatoes, onion, and garlic for roasting. - Halve the tomatoes and coarsely chop the onion. - Keep the garlic cloves whole and unpeeled. - Place the halved tomatoes, chopped onions, and whole garlic cloves in a baking dish. - Drizzle 2 tablespoons of extra virgin olive oil and 1 teaspoon of balsamic vinegar over the veggies. - Sprinkle with 1 teaspoon of sea salt, ½ teaspoon of freshly ground black pepper, and 1 teaspoon of dried basil. - Toss the vegetables gently to coat them well. - Roast the vegetables for 25-30 minutes until the tomatoes are soft and charred. - Once roasted, let the vegetables cool for a few minutes. - Squeeze the soft garlic out of its skins and discard the skins. - Transfer the roasted mixture to a blender. - Add 1 cup of vegetable broth and blend until smooth. - If you want a creamy texture, add ½ cup of heavy cream and pulse briefly. - Pour the blended soup into a saucepan. Heat it over low to medium heat until warm. - Taste and adjust the seasoning if needed. - Serve your soup hot, garnished with fresh basil leaves for a lovely finish. For more details, check the Full Recipe. Choosing the right tomatoes Use ripe tomatoes for the best taste. Look for tomatoes that feel heavy and smell sweet. Varieties like Roma or heirloom give great flavor. They hold up well during roasting, enhancing the soup's richness. Balancing acidity Tomatoes can be acidic. To balance this, add a touch of sugar or a splash of balsamic vinegar. This small change makes a big difference. It helps create a smooth, well-rounded flavor. How to achieve optimal roasting Roast your tomatoes at 400°F (200°C) for about 25-30 minutes. This high heat helps to caramelize the sugars. Spread the tomatoes, onions, and garlic in a single layer. Avoid overcrowding to ensure even roasting. A little char brings out the best flavors. Garnishing with fresh basil Fresh basil adds color and aroma. Tear the leaves and sprinkle them on top just before serving. This simple step makes your soup look and taste gourmet. Serving suggestions with bread Serve your soup with crusty bread. A slice of toasted baguette is perfect. You can also drizzle olive oil on the bread for extra flavor. This pairing makes a comforting meal that everyone will enjoy. For more on making this dish, check the Full Recipe. {{image_4}} You can enhance your soup with fresh herbs. Add basil, oregano, or thyme for a tasty twist. Fresh basil gives a bright flavor. Just chop it finely and mix it in before serving. You can also use dried herbs if fresh ones are not available. They add depth but use less, as dried herbs are stronger. Want some heat? Add chili flakes or diced peppers for a spicy kick. Start with a small amount and taste as you go. This way, you can control the heat level. A little spice can really wake up the flavors of the tomatoes. Try using jalapeños or serranos for a fresh, spicy option. For a vegan soup, swap heavy cream for coconut milk. Coconut milk adds a rich, creamy texture without dairy. This gives your soup a unique flavor. You may also use cashew cream for a nutty taste. Blend soaked cashews with water until smooth, then mix it in. You will love how rich and satisfying it feels! For the full recipe, check out the complete guide to making this delightful soup. To store your roasted tomato soup in the refrigerator, let it cool first. Then, pour it into an airtight container. Make sure to seal it well to keep out air. This way, it stays fresh for up to five days. When you are ready to eat, just take it out and reheat. Freezing roasted tomato soup is easy and perfect for later use. Start by letting the soup cool completely. Then, transfer it to freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label each container with the date. You can keep it in the freezer for up to three months. When it's time to enjoy your soup again, reheating it right is key. The best method is to use a saucepan over low heat. Stir it often to help it warm evenly. If the soup seems too thick, add a splash of vegetable broth or water. This will keep the flavor strong and delicious. You can also microwave it in short intervals, stirring in between. Yes, you can use canned tomatoes. They save time and are always ripe. However, fresh tomatoes give better flavor. Canned tomatoes may lack the sweetness of fresh ones. If you use them, choose high-quality canned types. Drain excess liquid to avoid a watery soup. The soup lasts about four days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. If you want to keep it longer, consider freezing it. Yes! Adding protein can make the soup heartier. You can mix in shredded chicken for richness. Beans like cannellini or chickpeas also work well. Both options will enhance the soup's texture and flavor. This blog covers easy roasted tomato soup made with ripe tomatoes, onion, and garlic. I shared simple steps to roast, blend, and enhance your soup. You can customize it with cream or herbs for extra flavor. Remember, the right tomatoes and roasting techniques matter. Store leftovers wisely and enjoy this dish again. No matter how you choose to make it, roasted tomato soup can satisfy you any time. Enjoy your cooking adventure!$

Warm your soul with this Easy Roasted Tomato Soup that's both simple and oh-so-delicious! Using fresh tomatoes, garlic, and just a splash of olive oil, you can whip up a comforting meal in no time. Perfect for customizing with cream or herbs, this recipe is sure to impress your family and friends. Explore the delightful steps to create this heartwarming dish and indulge in a bowl of happiness today! Click through for the full recipe and tips!

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Ingredients

2 pounds ripe tomatoes, halved

1 medium onion, coarsely chopped

4 whole garlic cloves, unpeeled

2 tablespoons extra virgin olive oil

1 teaspoon balsamic vinegar

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon dried basil

1 cup vegetable broth

½ cup heavy cream (optional, for a creamy texture)

Fresh basil leaves, for garnish

Instructions

Begin by preheating your oven to 400°F (200°C).

In a spacious baking dish, place the halved tomatoes, coarsely chopped onion, and whole, unpeeled garlic cloves in a single layer.

Drizzle the olive oil and balsamic vinegar evenly over the vegetables. Sprinkle the sea salt, freshly ground black pepper, and dried basil on top. Gently toss the ingredients to ensure they are evenly coated.

Roast the vegetables in the preheated oven for about 25-30 minutes, or until the tomatoes are tender and have developed a slight char.

Once roasted, remove the baking dish from the oven and allow the vegetables to cool for a few minutes. Carefully squeeze the softened garlic out of its skins, discarding the skins.

Carefully transfer the roasted vegetables into a blender. Pour in the vegetable broth and blend the mixture until it is completely smooth. If you desire a richer, creamier soup, add the heavy cream and pulse briefly to combine.

Pour the blended soup into a saucepan and warm it over low to medium heat until heated through. Taste the soup and adjust the seasoning as desired.

Serve the soup hot, garnishing each bowl with fresh basil leaves for an aromatic touch.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: For a lovely presentation, consider drizzling a little extra olive oil on top of the soup and adding a swirl of heavy cream. Serve with crusty bread on the side for a complete meal.