Tomato soup is a timeless classic that never fails to warm our hearts and satisfy our taste buds. And when it comes to tomato soup, our favorite is a rich and flavorful roasted version. This savory soup is made by roasting fresh tomatoes and garlic until they are caramelized and fragrant, then blending them to perfection. The result is a velvety smooth soup with a deep, smoky flavor that is impossible to resist.
To make our favorite roasted tomato soup, start by preheating your oven to 400°F (200°C). Slice your tomatoes in half and place them, cut side up, on a baking sheet lined with parchment paper. Drizzle the tomatoes with olive oil and sprinkle them with salt and pepper. Next, peel a few cloves of garlic and scatter them around the tomatoes. Roast the tomatoes and garlic in the oven for about 30-40 minutes, or until they are soft and caramelized.
Once the tomatoes and garlic are roasted, transfer them to a blender or food processor. Add a few sprigs of fresh basil, a splash of balsamic vinegar, and a pinch of red pepper flakes for extra kick. Blend the mixture until smooth, then transfer it to a pot and heat it over medium heat. Add a splash of heavy cream or coconut milk for a creamy finish, and season with salt and pepper to taste. Serve the soup hot, garnished with a drizzle of olive oil, a sprinkle of fresh basil, and a dollop of Greek yogurt. Enjoy!
Ingredients and Preparation
- 2 pounds of ripe tomatoes
- 1 can (14 ounces) of diced tomatoes
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of sugar
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of heavy cream
- Fresh basil leaves, for garnish
To prepare the soup, start by preheating your oven to 400°F (200°C). Toss the ripe tomatoes with 1 tablespoon of olive oil, sugar, dried basil, dried oregano, salt, and black pepper in a large bowl. Spread them out on a baking sheet and roast them in the oven for about 30 minutes, or until they are soft and starting to brown.
In the meantime, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until they are softened, about 5 minutes. Stir in the canned diced tomatoes and their juice, and bring the mixture to a simmer. Allow it to cook for about 10 minutes to allow the flavors to meld together.
Once the roasted tomatoes are done, add them to the pot with the other ingredients. Use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can transfer the mixture to a regular blender in batches and blend until smooth, then return it to the pot. Stir in the heavy cream and heat the soup over low heat until warmed through.
Serve the soup hot, garnished with fresh basil leaves. It pairs well with crusty bread or a grilled cheese sandwich. Enjoy!
| Ingredients | Preparation |
|---|---|
| 2 pounds of ripe tomatoes | Toss with olive oil, sugar, dried basil, dried oregano, salt, and black pepper. Roast in the oven at 400°F (200°C) for 30 minutes. |
| 1 can (14 ounces) of diced tomatoes | Add to a pot with chopped onion and minced garlic. Simmer for 10 minutes. |
| 2 tablespoons of olive oil | Heat in a large pot. Cook onion and garlic until softened. |
| 1 onion, chopped | |
| 3 cloves of garlic, minced | |
| 1 teaspoon of sugar | |
| 1 teaspoon of dried basil | |
| 1/2 teaspoon of dried oregano | |
| 1/2 teaspoon of salt | |
| 1/4 teaspoon of black pepper | |
| 1/4 cup of heavy cream | Stir into the soup and heat over low heat until warmed through. |
| Fresh basil leaves, for garnish |
Roasting the Tomatoes
To roast the tomatoes, start by preheating your oven to 400 degrees Fahrenheit. While the oven is heating up, slice the tomatoes in half and remove the seeds. Place the tomato halves on a baking sheet lined with parchment paper, cut side up. Drizzle olive oil over the tomatoes and season with salt and pepper to taste.
Next, it’s time to get creative with the flavors. You can add some minced garlic, fresh herbs like thyme or basil, or even a sprinkle of balsamic vinegar to enhance the taste of the tomatoes. Once you have added your desired seasonings, place the baking sheet in the oven and roast the tomatoes for about 30-40 minutes, or until they are soft and slightly caramelized.
Remember to keep an eye on the tomatoes while they are roasting, as cooking times may vary depending on the size and juiciness of the tomatoes. Once they are done, remove the baking sheet from the oven and let the tomatoes cool slightly before using them in your recipe. You can either use them right away in the soup, or store them in an airtight container in the refrigerator for up to a week.
Blending and Serving
After blending, pour the soup into a large pot and heat over medium-low heat until warmed through. This step allows the flavors to meld together and ensures that the soup is hot when served. Taste and adjust the seasonings, adding more salt, pepper, or other spices as desired.
Serving Suggestions:
- Divide the soup among bowls and garnish with fresh basil leaves for a pop of color and added freshness.
- Sprinkle grated Parmesan or crumbled feta cheese on top for a savory twist.
- Drizzle a swirl of balsamic glaze or olive oil on top for added richness.
- Serve the soup with a side of crusty bread or grilled cheese sandwiches for a satisfying meal.
Storage and Reheating:
If you have any leftovers, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply bring the soup to a gentle simmer on the stove, stirring occasionally until heated through. Alternatively, you can reheat individual portions in the microwave.
