Description
This velvety, roasted tomato soup is the ultimate comfort food, transforming simple, sun-ripened tomatoes, sweet onions, and roasted garlic into a rich and deeply flavorful dish. By roasting the vegetables in the oven, we draw out their natural sugars for a superior, home-cooked taste. Finished with a touch of heavy cream and aromatic herbs, this recipe is both sophisticated enough for guests and simple enough for a busy weeknight. It is a hearty, garden-fresh classic that feels like a warm hug in a bowl.
Ingredients
3 pounds plum or roma tomatoes, halved
1 large sweet onion, cut into wedges
1 head garlic, top sliced off to expose cloves
3 tablespoons olive oil
32 ounce vegetable broth
1 bay leaf
2 fresh sprigs rosemary
1 teaspoon smoked paprika
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Arrange tomatoes, onion wedges, and the head of garlic on a large baking sheet.
Drizzle everything with olive oil and season generously with salt and pepper.
Roast in the oven for 40-45 minutes until the tomatoes are soft and slightly caramelized.
Remove the garlic cloves from their skins and place them in a large pot with the roasted tomatoes and onions.
Add the vegetable broth, bay leaf, rosemary, and smoked paprika to the pot.
Simmer over medium heat for 10 minutes to meld the flavors.
Remove the bay leaf and rosemary sprigs, then use an immersion blender to puree the soup until smooth.
Stir in the heavy cream and fresh basil.
Warm through for 2-3 minutes before serving.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. For a vegan version, substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative.
- Prep Time: 15
- Cook Time: 50
- Category: Dinner
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 9g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg