Description
A simple roasted tomato soup made with fresh tomatoes, garlic, and herbs. Roasting brings out natural sweetness. Serve hot with crusty bread.
Ingredients
Scale
- 2 pounds ripe tomatoes, halved
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1/2 cup heavy cream (optional)
Instructions
- Preheat oven to 400°F.
- Place tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper, basil, and oregano. Toss to coat.
- Roast for 30 minutes until tomatoes are soft and slightly charred.
- Transfer roasted vegetables to a blender. Add vegetable broth. Blend until smooth.
- Pour soup into a pot. Warm over medium heat. Stir in heavy cream if using. Adjust seasoning.
- Serve hot.
Notes
- Use fresh basil instead of dried for a brighter flavor.
- For a vegan version, skip the cream or use coconut milk.
- You can store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg