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Roasted Tomato Soup

This creamy and flavorful roasted tomato soup is incredibly easy to make and perfect for a cozy meal. Roasting the tomatoes brings out their natural sweetness and depth of flavor, making this soup a step above the rest.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds Roma tomatoes halved
  • 1 medium onion quartered
  • 4 cloves garlic peeled
  • 2 tablespoons olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 4 cups vegetable broth
  • 0.5 cup heavy cream optional, for creaminess

Method
 

Preparation Steps
  1. Preheat oven to 400°F (200°C).
  2. On a large baking sheet, toss the halved Roma tomatoes, quartered onion, and garlic cloves with olive oil, salt, and pepper. Spread into a single layer.
  3. Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized, and the onion is tender.
  4. Carefully transfer the roasted vegetables to a blender or large pot.
  5. Add the vegetable broth to the blender or pot. If using an immersion blender, blend until smooth. If using a standing blender, blend in batches until smooth, returning the soup to the pot.
  6. Heat the soup over medium heat. Stir in the heavy cream, if using, until well combined and heated through. Do not boil after adding cream.
  7. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh basil or a swirl of cream if desired.

Notes

This soup is delicious served with crusty bread or a grilled cheese sandwich. For a vegan option, omit the heavy cream or use a dairy-free alternative.