Roasted Tomato Soup

Picture a bowl of roasted tomato soup, the aroma of caramelized tomatoes wafting through the air, and the rich red hue inviting you in.

This dish is as simple as it’s comforting, requiring just a handful of ingredients and minimal effort.

As the tomatoes roast, their flavors deepen, transforming into a velvety, indulgent soup that warms the soul.

Let’s bring this cozy, flavorful dish to life in your kitchen.

Kitchen Tools Required

• 1 large baking sheet
• 1 blender or immersion blender
• 1 large saucepan
• 1 cutting board
• 1 knife
• 1 wooden spoon or spatula

Ingredients

• 2 pounds tomatoes, halved
• 1 medium onion, quartered
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves
• 1 tablespoon balsamic vinegar
• 1/2 cup heavy cream

Cook & Prep Time

To efficiently manage your time while preparing and cooking Roasted Tomato Soup, follow this timeline:

1. Preparation Start (0:00 – 0:15):
   • 0:00 – 0:05: Preheat the oven to 400°F (200°C).
   • 0:05 – 0:10: Halve the tomatoes, quarter the onion, and peel the garlic cloves.
   • 0:10 – 0:15: Arrange the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roasting (0:15 – 0:50):
   • 0:15 – 0:50: Place the baking sheet in the oven and roast for 30-35 minutes until the tomatoes are caramelized.
3. Blending (0:50 – 0:55):
   • 0:50 – 0:55: Transfer roasted vegetables to a blender or use an immersion blender in a saucepan, add vegetable broth, and blend until smooth.
4. Simmering (0:55 – 1:10):
   • 0:55 – 1:00: Pour the blended mixture into a large saucepan and bring it to a simmer over medium heat.
   • 1:00 – 1:10: Stir in fresh basil leaves and balsamic vinegar, and simmer for another 10 minutes.
5. Finishing (1:10 – 1:15):
   • 1:10 – 1:15: Remove the soup from heat, stir in the heavy cream, and let it rest for 10 minutes before serving.

This timeline includes all necessary steps and allows for a bit of extra time for reading through the recipe and making adjustments as needed.

Adjust the timeline according to your comfort and kitchen setup for the best results.

Recipe Instructions

Preheat the oven to 400°F (200°C).

Place the halved tomatoes, quartered onion, and garlic cloves on a large baking sheet.

Drizzle the olive oil over the vegetables and season with salt and pepper.

Roast in the preheated oven for 30-35 minutes until the tomatoes are caramelized.

Transfer the roasted vegetables to a blender or use an immersion blender in a saucepan.

Add the vegetable broth and blend until smooth.

Pour the mixture into a large saucepan and bring it to a simmer over medium heat.

Stir in the fresh basil leaves and balsamic vinegar.

Simmer for another 10 minutes to meld the flavors together.

Remove from heat and stir in the heavy cream.

Let the soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Serve alongside a slice of warm, crusty bread for dipping and soaking up the delicious soup.
• Grilled Cheese Sandwich: Pair with a classic grilled cheese sandwich for a comforting and satisfying meal.
• Fresh Salad: Complement the soup with a light and invigorating side salad to add a crisp contrast to the meal.
• Croutons: Top the soup with homemade or store-bought croutons for added texture and flavor.
• Parmesan Shavings: Sprinkle some shaved Parmesan cheese on top for an extra layer of savory richness.

Storage

Store roasted tomato soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the soup for up to 3 months.

Reheat gently before serving.

Freezing

To freeze roasted tomato soup, let it cool completely.

Then transfer to airtight containers. Leave some space for expansion.

Label with the date.

Store up to three months for best taste.

Reheating

To reheat roasted tomato soup, warm it gently on the stovetop over medium heat.

Stir occasionally. Avoid boiling to preserve the cream’s texture.

Alternatively, use a microwave. Stir every 30 seconds.

Final Thoughts

Enjoying a bowl of roasted tomato soup is a delightful experience, especially when the rich flavors of caramelized tomatoes and fresh basil come together perfectly.

This soup isn’t only comforting but also versatile, allowing you to adjust the ingredients to suit your taste preferences.

Whether you prefer a thicker soup or a lighter consistency, you can easily modify the amount of broth used.

For an added touch, consider garnishing with extra basil or a swirl of cream to enhance the presentation.

This American classic is a wonderful way to savor the essence of roasted tomatoes, making it a favorite for any occasion.

Frequently Asked Questions

Can I Use Canned Tomatoes Instead of Fresh?

You can substitute canned tomatoes for fresh. Use two 14.5-ounce cans, drained. Reduce roasting time to 20 minutes since they’re already cooked. Adjust seasoning to taste, and guarantee thorough blending for a smooth, consistent texture.

What Can I Substitute for Heavy Cream?

You can substitute heavy cream with 1/2 cup of coconut milk for a dairy-free option. Alternatively, mix 1/2 cup of whole milk with 2 tablespoons of melted butter for a similar richness and consistency.

How Can I Make This Soup Spicy?

Add 1 teaspoon crushed red pepper flakes or 1 finely chopped jalapeño to the roasting vegetables. For a subtle smoky heat, incorporate 1/2 teaspoon cayenne pepper during blending. Adjust to taste, ensuring consistent heat distribution throughout the soup.

Is There a Vegan Version of This Soup?

To make a vegan version, replace heavy cream with coconut milk and guarantee your broth is vegetable-based. Omit the cream entirely for a lighter option. Amp up flavor with nutritional yeast or smoked paprika for added depth.

Can I Add Other Vegetables to the Soup?

Sure, you can add vegetables like red bell peppers or zucchini. Dice them into 1-inch pieces and roast alongside tomatoes. Adjust seasoning to taste. Verify all vegetables are tender before blending for a smooth consistency.