Roasted Tomato Soup Recipe -American Special
Roasted Tomato Soup is a heartwarming classic that intensifies the natural sweetness of tomatoes through the roasting process. Caramelizing tomatoes, onions, and garlic in the oven deepens their flavors, resulting in a rich, velvety soup. Ideal for cold days or a cozy evening, this dish is both straightforward and refined, featuring a smooth consistency and an optional touch of basil or cream for extra luxury. It’s a timeless recipe that showcases the tomato in its most flavorful and satisfying form.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Roasted Tomato Soup Ingredients :
- 2 lbs (about 900g) ripe tomatoes, halved
- 1 large onion, chopped
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried basil
- 1/4 tsp dried thyme (optional)
- 2 cups vegetable or chicken broth
- 1 tbsp tomato paste
- 1/4 cup heavy cream (optional)
- Fresh basil or parsley for garnish (optional)
How to make Roasted Tomato Soup :
Preheat Oven: Preheat your oven to 400°F (200°C).
Roast Vegetables:Place tomato halves, chopped onion, and garlic on a baking sheet.
Drizzle with olive oil, and sprinkle with salt, pepper, dried basil, and thyme if using.
Roast for 30-35 minutes, or until tomatoes are caramelized and the onion is tender.
Blend Soup:Let the roasted vegetables cool slightly, then transfer them to a blender.
Add the tomato paste and blend until smooth. You might need to do this in batches.
Cook Soup:Pour the blended mixture into a large pot.
Add the vegetable or chicken broth and bring to a simmer over medium heat.
Let it simmer for about 10 minutes to allow the flavors to meld.
Finish and Serve:Stir in the heavy cream if using, and heat through.
Adjust seasoning with salt and pepper if needed.
Garnish with fresh basil or parsley if desired.
Serve Hot: Enjoy the soup hot, ideally with a slice of crusty bread.
Recipe Notes:
Tomato Variety: Use ripe, flavorful tomatoes for the best taste. Heirloom or Roma tomatoes work well.
Roasting: Caramelizing the tomatoes and vegetables enhances the depth of flavor in the soup.
Blending: For a smoother texture, use a high-speed blender. If you prefer a chunkier soup, blend just half of the mixture.
Creaminess: The heavy cream adds richness, but you can omit it for a lighter version or use a dairy-free alternative.
Storage: The soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat gently before serving.
