Easiest Tomato Soup Recipe
Easiest Tomato Soup Recipe
Ingredients
- 20 Roma tomatoes, halved
- 1 yellow onion, cut into 4 wedges
- 1/2 red bell pepper, sliced into strips
- 1/2 yellow bell pepper, sliced into strips
- 2 heads garlic, halved horizontally
- 1/4 cup olive oil, or as needed
- 1 teaspoon salt, or to taste
- 1/4 cup fresh basil, packed
- 2 tablespoons heavy cream, optional
Instructions
- 1
Preheat your oven to 400°F. Arrange the halved Roma tomatoes, yellow onion wedges, red and yellow bell pepper slices, and halved garlic heads on a large baking sheet, ensuring the sheet is about two-thirds full.
⏱️ 5 min•🌡️ 400
- 2
Drizzle all the vegetables generously with olive oil, ensuring everything is coated. Sprinkle a generous amount of salt over the vegetables.
⏱️ 2 min
- 3
Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the vegetables are softened and slightly caramelized. The garlic should be very tender.
⏱️ 40 min•🌡️ 400
- 4
Carefully remove the baking sheet from the oven. Squeeze the softened garlic cloves out of their skins directly onto the baking sheet, discarding the skins.
⏱️ 3 min
- 5
Using a spatula, scrape the bottom of the pan to collect any caramelized bits and pan drippings, incorporating them with the roasted vegetables.
⏱️ 2 min
- 6
Transfer all the roasted vegetables and pan drippings into a large pot.
⏱️ 1 min
- 7
Add the fresh basil to the pot with the roasted vegetables. Using an immersion blender, blend the mixture until it is completely smooth. Alternatively, carefully transfer the mixture to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min
- 8
If desired, add a splash of heavy cream to the soup and stir to combine. Taste the soup and adjust seasoning with additional salt if needed.
⏱️ 2 min
- 9
Ladle the hot tomato soup into bowls and serve immediately, perhaps with a grilled cheese sandwich.
Kitchen Tools
Nutrition Facts (per serving)
Easiest Tomato Soup Recipe
- 20 Roma tomatoes, halved
- 1 yellow onion, cut into 4 wedges
- 1/2 red bell pepper, sliced into strips
- 1/2 yellow bell pepper, sliced into strips
- 2 heads garlic, halved horizontally
- 1/4 cup olive oil, or as needed
- 1 teaspoon salt, or to taste
- 1/4 cup fresh basil, packed
- 2 tablespoons heavy cream, optional
Instructions
- 1
Preheat your oven to 400°F. Arrange the halved Roma tomatoes, yellow onion wedges, red and yellow bell pepper slices, and halved garlic heads on a large baking sheet, ensuring the sheet is about two-thirds full.
⏱️ 5 min•🌡️ 400 - 2
Drizzle all the vegetables generously with olive oil, ensuring everything is coated. Sprinkle a generous amount of salt over the vegetables.
⏱️ 2 min - 3
Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the vegetables are softened and slightly caramelized. The garlic should be very tender.
⏱️ 40 min•🌡️ 400 - 4
Carefully remove the baking sheet from the oven. Squeeze the softened garlic cloves out of their skins directly onto the baking sheet, discarding the skins.
⏱️ 3 min - 5
Using a spatula, scrape the bottom of the pan to collect any caramelized bits and pan drippings, incorporating them with the roasted vegetables.
⏱️ 2 min - 6
Transfer all the roasted vegetables and pan drippings into a large pot.
⏱️ 1 min - 7
Add the fresh basil to the pot with the roasted vegetables. Using an immersion blender, blend the mixture until it is completely smooth. Alternatively, carefully transfer the mixture to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min - 8
If desired, add a splash of heavy cream to the soup and stir to combine. Taste the soup and adjust seasoning with additional salt if needed.
⏱️ 2 min - 9
Ladle the hot tomato soup into bowls and serve immediately, perhaps with a grilled cheese sandwich.