Description
A warm and comforting roasted tomato soup that captures the essence of summer in a bowl, evoking nostalgia and bringing people together.
Ingredients
Scale
- 2 pounds ripe tomatoes (Roma or heirloom)
- 2 tablespoons olive oil
- 4 cloves garlic, whole
- 1 medium onion, quartered
- 3 cups vegetable broth
- 1/4 cup fresh basil leaves
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice your tomatoes in half and place them on a baking sheet, cut-side up. Toss them with olive oil, salt, and freshly cracked pepper. Add whole garlic cloves and quartered onions for depth of flavor.
- Roast the tomatoes for 25 to 30 minutes until they’re blistered and soft.
- Transfer the roasted tomatoes, garlic, and onions to a blender. Add vegetable broth and fresh basil, blending until smooth.
- Pour the blended mixture into a pot and warm it over medium heat. Adjust seasoning to taste; consider adding a splash of balsamic vinegar for sweetness.
- Serve hot, garnished with more fresh basil and a sprinkle of crushed red pepper.
Notes
Let the soup simmer longer for deeper flavors. Taste as you go to adjust seasoning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: tomato soup, roasted tomatoes, comfort food, vegetarian soup, easy recipe