Easy Roasted Tomato Soup
A rich and creamy roasted tomato soup packed with deep, caramelized flavor and fresh basil.
Ingredients
- 4 large Roma tomatoes halved
- 1 small onion diced
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 2 cups vegetable broth
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- ½ cup fresh basil leaves
- ¼ cup heavy cream or coconut milk optional
Instructions
- Preheat the oven and prepare the tomatoes: Set the oven to 400°F (200°C). Arrange the halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and oregano.
- Roast the tomatoes: Place the baking sheet in the oven and roast for about 30 minutes, or until the tomatoes are soft and slightly caramelized.
- Sauté the onions: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
- Blend the ingredients: Transfer the roasted tomatoes, garlic, and sautéed onions to a blender. Add the fresh basil and blend until smooth.
- Simmer the soup: Pour the blended mixture back into the pot. Stir in the vegetable broth and bring to a gentle simmer for 10 minutes.
- Finish with cream (if using): Stir in the heavy cream or coconut milk for an extra silky texture.
- Taste and adjust seasoning: Add more salt, pepper, or red pepper flakes as needed.
- Serve warm: Ladle into bowls and garnish with extra basil leaves and a swirl of cream.