Easy Homemade Roasted Tomato Soup
A comforting and flavorful roasted tomato soup enhanced with garlic, basil, and a splash of balsamic vinegar.
Ingredients
Main ingredients
- 6 pieces ripe tomatoes (Roma or heirloom) Fresh, juicy tomatoes are best.
- 1 piece sweet onion Halved for roasting.
- 4 cloves garlic Unpeeled for mellow flavor.
- 3 tablespoons olive oil For roasting.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Adjust to taste.
- 2 cups vegetable or chicken broth To blend and create the soup base.
- 1 teaspoon sugar Optional, for acidic tomatoes.
- 1 cup fresh basil For flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the tomatoes in half and place them cut-side up on a baking sheet. Halve the onion and toss it onto the same sheet with the unpeeled garlic cloves.
- Drizzle the tomatoes and onion with olive oil and season generously with salt and pepper. If using acidic tomatoes, add a teaspoon of sugar.
Roasting
- Roast in the oven for about 30-40 minutes until caramelized and blistered.
Blending
- Once cooled slightly, transfer the roasted ingredients to a blender or use an immersion blender for a rustic texture. Gradually add vegetable broth until you reach your preferred consistency.
Simmering
- Pour the blended mixture into a pot, heat gently, and adjust with more salt, pepper, and herbs. Let it simmer for about 10 minutes.
Serving
- Ladle warm soup into bowls, garnishing with fresh basil, a drizzle of olive oil, or a dollop of cream if desired.
Notes
Roasting enhances the flavor of the tomatoes. Avoid under-ripe tomatoes for best taste. You can freeze any leftovers in airtight containers.