Roasted tomato soup is a delightful blend of sweet, caramelized tomatoes and aromatic herbs, creating a warm, comforting dish. This recipe is perfect for cozy evenings, offering a burst of flavor with every spoonful. Serve it with crusty bread for a satisfying meal that celebrates the simplicity of fresh ingredients. Let’s dive into this easy-to-follow recipe that will surely become a family favorite!
Ingredients
– 2 lbs ripe tomatoes, halved
– 1 onion, chopped
– 4 cloves garlic, peeled
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon sugar
– 1/4 cup fresh basil, chopped
– 2 cups vegetable broth
– Optional: grated Parmesan for serving
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 6g fat, 22g carbohydrates, 4g protein, and 3g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Place the halved tomatoes, chopped onion, and garlic cloves on a baking sheet.
3. Drizzle with olive oil, sprinkle with salt, pepper, and sugar.
4. Toss to coat evenly and spread them out in a single layer.
5. Roast in the oven for 30-35 minutes until tomatoes are caramelized.
6. Remove from oven and let cool slightly.
7. Transfer the roasted vegetables to a pot.
8. Add the vegetable broth and bring to a simmer.
9. Use an immersion blender to puree until smooth.
10. Stir in the fresh basil and adjust seasoning to taste.
Alternative Ingredients
You can substitute fresh tomatoes with canned tomatoes for convenience. Additionally, use vegetable stock instead of broth for a different flavor profile. For a creamier texture, add a splash of cream or coconut milk.
Serving and Pairings
Roasted tomato soup pairs beautifully with grilled cheese sandwiches, crusty bread, or a fresh green salad. It’s a versatile dish that can be enjoyed as a starter or main course.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave. This soup can be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
- Using unripe tomatoes can lead to a less flavorful soup.
- Not roasting the vegetables long enough may result in a watery texture.
- Forgetting to season can leave the soup bland.
- Over-blending can make the soup too thin.
- Using too much broth can dilute the flavors.
Helpful Tips
- Choose ripe, in-season tomatoes for the best flavor.
- Experiment with different herbs like thyme or oregano.
- For added depth, try roasting a bell pepper with the tomatoes.
- Serve with a drizzle of balsamic glaze for extra flavor.
FAQs
Can I make this soup vegan?
Absolutely! Just ensure you use vegetable broth and skip any dairy toppings.
How can I thicken the soup?
If you prefer a thicker consistency, simmer the soup longer to reduce it or add a small amount of cornstarch mixed with water.
Can I use different types of tomatoes?
Yes, feel free to mix different varieties, such as cherry, heirloom, or beefsteak tomatoes for varied flavor profiles.
Is it necessary to peel the tomatoes?
Peeling is not necessary since blending will create a smooth texture. However, you can peel them if you prefer.
What can I add for extra flavor?
Consider adding a splash of balsamic vinegar, a pinch of red pepper flakes, or a dash of smoked paprika for an extra kick.
Conclusion
Roasted tomato soup is a simple yet flavorful dish that brings warmth and comfort. With its rich taste and versatility, it’s perfect for any occasion. Enjoy this delightful recipe with family and friends, and savor every bite!
Roasted Tomato Soup
Ingredients
- 2 lbs ripe tomatoes halved
- 1 onion chopped
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/4 cup fresh basil chopped
- 2 cups vegetable broth
- Optional: grated Parmesan for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, chopped onion, and garlic cloves on a baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and sugar.
- Toss to coat evenly and spread them out in a single layer.
- Roast in the oven for 30-35 minutes until tomatoes are caramelized.
- Remove from oven and let cool slightly.
- Transfer the roasted vegetables to a pot.
- Add the vegetable broth and bring to a simmer.
- Use an immersion blender to puree until smooth.
- Stir in the fresh basil and adjust seasoning to taste.
Nutrition
