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Roasted Tomato Soup Recipe

American · Soup · 60 min total

This roasted tomato soup is deeply flavorful, with a rich, smoky sweetness from oven-roasted tomatoes and garlic. Perfect for a cozy meal.

Ingredients

• 3 lbs ripe Roma tomatoes, halved lengthwise
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 2 cups vegetable broth
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• Salt and freshly ground black pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place tomato halves cut-side up on the baking sheet. Add garlic cloves. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 35-40 minutes until tomatoes are shriveled and lightly charred. Let cool slightly.
3. Squeeze roasted garlic cloves out of their skins; discard skins.
4. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add oregano and red pepper flakes; cook 1 minute.
5. Add roasted tomatoes, garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes.
6. Use an immersion blender to puree soup until smooth. (Alternatively, blend in batches in a blender.)
7. Stir in heavy cream. Season with salt and pepper to taste. Heat through, but do not boil.
8. Serve hot, garnished with fresh basil.

Tips

• For a smoother soup, strain through a fine-mesh sieve after blending.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
• Serve with crusty bread or a grilled cheese sandwich.

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