Easy Homemade Roasted Tomato Soup
A delightful and comforting roasted tomato soup that's perfect for busy weeknights or cozy weekends, customizable to your taste with creamy or lighter versions.
Ingredients
Main Ingredients
- 1 kg fresh tomatoes (preferably Roma, quartered) Use high-quality, ripe tomatoes for best flavor.
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 litre chicken or vegetable broth
- 250 ml heavy cream (optional) For a richer texture.
- Salt and pepper to taste
- Fresh basil leaves (for garnish)
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Spread the quartered tomatoes, diced onion, and minced garlic on a baking sheet.
- Drizzle with olive oil and sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast in the preheated oven for about 30-35 minutes or until the tomatoes are caramelized and bubbly.
Blending
- Once roasted, transfer the mixture into a blender and add the chicken or vegetable broth. Blend until smooth.
- If you prefer a chunkier texture, pulse it just a few times.
Finishing
- Pour the blended soup back into a pot.
- If desired, stir in the heavy cream for a rich, velvety texture.
- Heat over medium heat, but do not boil. Adjust seasoning with more salt and pepper, if needed.
Serving
- Ladle the soup into bowls and garnish with fresh basil leaves. Serve with crusty bread.
Notes
For storage, keep leftovers in an airtight container in the refrigerator for up to three days. Soup also freezes well for up to three months.