Roasted Tomato Soup (Printable Version)
A comforting tomato blend with garlic and herbs, roasted to bring out rich, natural flavors.
# What You'll Need:
→ Vegetables
01 - 3.3 pounds ripe tomatoes, halved
02 - 1 medium yellow onion, quartered
03 - 4 cloves garlic, peeled
04 - 1 medium carrot, peeled and chopped
→ Oils & Liquids
05 - 3 tablespoons olive oil
06 - 3.4 cups vegetable broth
→ Seasonings & Herbs
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
10 - 1 teaspoon sugar (optional, to balance acidity)
→ Dairy (optional for serving)
11 - ¼ cup heavy cream or crème fraîche (optional)
12 - Fresh basil leaves, for garnish
# Step-by-Step:
01 - Preheat the oven to 400°F. Line a large baking tray with parchment paper.
02 - Place halved tomatoes (cut side up), onion quarters, garlic cloves, and chopped carrot on the tray. Drizzle with olive oil and season with salt, black pepper, and thyme.
03 - Roast the vegetables for 35 to 40 minutes, until the tomatoes are soft and slightly caramelized.
04 - Transfer the roasted vegetables and any juices to a large pot. Add the vegetable broth and bring to a simmer over medium heat. Cook for 10 minutes.
05 - Use an immersion blender or blend in batches until smooth. Taste and adjust seasoning, adding sugar if the soup is too acidic.
06 - For a creamier texture, stir in heavy cream or crème fraîche just before serving.
07 - Ladle soup into bowls, garnish with fresh basil leaves, and serve hot.
# Expert Advice:
01 -
- The roasting step concentrates all the tomato flavor until it's almost jam-like, making store-bought soup taste like water afterward
- It's naturally vegan and gluten-free, so you can serve it without apologies or substitutions
- The whole process takes barely an hour, but tastes like you've been simmering it all day
02 -
- Don't skip the roasting step. It's what separates this from ordinary tomato soup. Raw tomatoes blended with broth will never taste this good.
- Taste the soup before declaring it done. Every batch of tomatoes is different, and seasoning should be your final decision, not the recipe's.
03 -
- Don't overcrowd the roasting tray. Give the vegetables space so they caramelize instead of steam. If you need to, use two trays.
- If your blender struggles with hot soup, let it cool for five minutes before blending, or blend in smaller batches. Safety first, always.