Description
A velvety, rich roasted tomato soup made with caramelized tomatoes, garlic, onions, and herbs, blended with cream for a cozy, comforting bowl.
Ingredients
Scale
- 2 lbs ripe tomatoes, halved
- 1 medium onion, quartered
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil (or 1 tbsp fresh)
- 1 tsp dried thyme
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp sugar (optional, to balance acidity)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
- Arrange tomatoes, onion, and garlic on the sheet. Drizzle with olive oil, salt, pepper, basil, and thyme.
- Roast for 25–30 minutes until tomatoes are soft and caramelized.
- Transfer roasted vegetables and juices to a pot. Add broth and tomato paste.
- Simmer for 10 minutes to blend flavors.
- Use an immersion blender to purée until smooth (or transfer to a blender in batches).
- Stir in the heavy cream and adjust seasoning with salt, pepper, or sugar.
- Heat gently for 2–3 minutes, then serve warm.
Notes
- For a smoky flavor, add a pinch of smoked paprika.
- Substitute coconut milk for a dairy-free version.
- Serve with grilled cheese or croutons for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg