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–+ servings
delicious roasted tomato soup

Roasted Tomato Soup

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 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

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.

Notes

For extra flavor, try using a variety of heirloom tomatoes and be sure to let the soup cool slightly before blending to avoid any splattering. Adjust the consistency to your liking by adding more broth if needed, and garnish with additional fresh basil or a drizzle of cream before serving.
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