Warm, comforting, and bursting with flavor, this roasted tomato soup is the perfect dish for any season. The sweet, caramelized tomatoes combined with aromatic herbs create a rich and satisfying experience. Paired with crusty bread or a grilled cheese sandwich, it’s a classic that never disappoints. This simple recipe will impress family and friends alike, making it a must-try for any home cook.
Ingredients
– 2 lbs ripe tomatoes, halved
– 1 medium onion, quartered
– 4 cloves garlic, unpeeled
– 3 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 2 cups vegetable broth
– 1 tablespoon balsamic vinegar
– Fresh basil for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 10 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1 cup) of this roasted tomato soup contains approximately 150 calories, 6g of fat, 20g of carbohydrates, and 3g of protein. This is based on a single serving size.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Arrange the halved tomatoes, onion, and garlic on a baking sheet.
3. Drizzle with olive oil, and season with salt, pepper, basil, and oregano.
4. Roast in the oven for 25-30 minutes, until the tomatoes are caramelized.
5. Remove from the oven and let cool slightly.
6. Squeeze the garlic from its skins and add to a blender with the roasted vegetables.
7. Pour in the vegetable broth and balsamic vinegar.
8. Blend until smooth, adjusting the consistency with more broth if necessary.
9. Taste and adjust seasoning as needed.
10. Heat the soup on the stove before serving, garnished with fresh basil.
Alternative Ingredients
For a creamy version, add a splash of heavy cream or coconut milk. You can also substitute fresh tomatoes with canned tomatoes for convenience, and use fresh herbs in place of dried ones for a brighter flavor.
Serving and Pairings
This roasted tomato soup pairs wonderfully with crusty bread, a classic grilled cheese sandwich, or a fresh side salad. It can also be topped with croutons or a drizzle of olive oil for added texture and flavor.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until warmed through. This soup can be frozen for up to 3 months; just make sure to cool it completely before transferring to freezer-safe containers.
Cooking Mistakes
- Not roasting the ingredients long enough to develop flavor.
- Over-seasoning with salt; always taste before adding more.
- Using unripe tomatoes; choose the ripest for the best flavor.
- Neglecting to blend thoroughly for a smooth texture.
- Not adjusting the consistency with broth; it should be creamy but not too thick.
Helpful Tips
- Use high-quality olive oil for enhanced flavor.
- Experiment with different herbs like thyme or rosemary.
- For a spicy kick, add a pinch of red pepper flakes.
- Serve with a dollop of sour cream for creaminess.
FAQs
Can I use canned tomatoes instead of fresh?
Absolutely! Canned tomatoes can save time and still yield a delicious soup. Opt for whole peeled or diced tomatoes for best results.
How can I make this soup vegan?
This recipe is naturally vegan! Just ensure that any optional ingredients, like cream, are plant-based.
What can I add for extra protein?
For extra protein, consider adding cooked lentils or chickpeas to the soup before blending, or serve alongside a protein-rich side.
Is this soup gluten-free?
Yes, this roasted tomato soup is gluten-free as long as you use gluten-free broth and avoid bread toppings.
How long will leftovers keep?
Leftovers can be stored in the fridge for up to 5 days, or frozen for up to 3 months.
Conclusion
This roasted tomato soup is not just a comforting meal; it’s a celebration of fresh ingredients and simple cooking. Whether enjoyed on a chilly evening or as a light lunch, it’s a dish that brings warmth and satisfaction. Try it today and savor the delightful flavors!
Roasted Tomato Soup
Ingredients
- 2 lbs ripe tomatoes halved
- 1 medium onion quartered
- 4 cloves garlic unpeeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1 tablespoon balsamic vinegar
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the halved tomatoes, onion, and garlic on a baking sheet.
- Drizzle with olive oil, and season with salt, pepper, basil, and oregano.
- Roast in the oven for 25-30 minutes, until the tomatoes are caramelized.
- Remove from the oven and let cool slightly.
- Squeeze the garlic from its skins and add to a blender with the roasted vegetables.
- Pour in the vegetable broth and balsamic vinegar.
- Blend until smooth, adjusting the consistency with more broth if necessary.
- Taste and adjust seasoning as needed.
- Heat the soup on the stove before serving, garnished with fresh basil.
Nutrition
