Creamy Roasted Tomato Soup
Creamy Roasted Tomato Soup
Ingredients
For the Roasted Vegetables
- 2 pounds roma tomatoes, halved lengthwise
- 1 red onion, cut into 1-inch wedges
- 6 garlic cloves, peeled
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cups vegetable broth
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- salt, to taste
- black pepper, to taste
For Garnish
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons Parmesan cheese, grated
- 1/2 cup croutons
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
On the prepared baking sheet, combine the halved roma tomatoes, red onion wedges, and peeled garlic cloves. Drizzle with 1/4 cup of olive oil, then sprinkle with dried oregano, dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to ensure all vegetables are evenly coated.
⏱️ 5 min
- 3
Roast the vegetables for 30 to 40 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is tender and fragrant. The edges of the onion should be slightly browned. Remove from oven and set aside.
⏱️ 40 min•🌡️ 400
- 4
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 5
Add the roasted vegetables (including any juices from the baking sheet) to the pot with the sautéed yellow onion. Pour in the vegetable broth and stir in the granulated sugar. Bring the mixture to a simmer.
⏱️ 5 min
- 6
Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 7
Carefully blend the soup until smooth using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a regular blender and blend until creamy. If using a regular blender, be cautious with hot liquids and vent the lid.
⏱️ 5 min
- 8
Stir in the heavy cream and 1/4 cup of chopped fresh basil leaves. Heat gently for another 2-3 minutes, but do not boil after adding the cream. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 3 min
- 9
Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped basil, grated Parmesan cheese, and a handful of croutons. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Roasted Tomato Soup
Ingredients
For the Roasted Vegetables
- 2 pounds roma tomatoes, halved lengthwise
- 1 red onion, cut into 1-inch wedges
- 6 garlic cloves, peeled
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 cups vegetable broth
- 1 teaspoon granulated sugar
- 1/2 cup heavy cream
- 1/4 cup fresh basil leaves, chopped
- salt, to taste
- black pepper, to taste
For Garnish
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons Parmesan cheese, grated
- 1/2 cup croutons
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
On the prepared baking sheet, combine the halved roma tomatoes, red onion wedges, and peeled garlic cloves. Drizzle with 1/4 cup of olive oil, then sprinkle with dried oregano, dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to ensure all vegetables are evenly coated.
⏱️ 5 min - 3
Roast the vegetables for 30 to 40 minutes, or until the tomatoes are soft and slightly caramelized, and the garlic is tender and fragrant. The edges of the onion should be slightly browned. Remove from oven and set aside.
⏱️ 40 min•🌡️ 400 - 4
While the vegetables are roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 5
Add the roasted vegetables (including any juices from the baking sheet) to the pot with the sautéed yellow onion. Pour in the vegetable broth and stir in the granulated sugar. Bring the mixture to a simmer.
⏱️ 5 min - 6
Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 7
Carefully blend the soup until smooth using an immersion blender directly in the pot. Alternatively, transfer the soup in batches to a regular blender and blend until creamy. If using a regular blender, be cautious with hot liquids and vent the lid.
⏱️ 5 min - 8
Stir in the heavy cream and 1/4 cup of chopped fresh basil leaves. Heat gently for another 2-3 minutes, but do not boil after adding the cream. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 3 min - 9
Ladle the hot soup into bowls. Garnish each serving with a sprinkle of fresh chopped basil, grated Parmesan cheese, and a handful of croutons. Serve immediately.
⏱️ 2 min