Tomato Soup with Fresh Tomatoes
A delightful and creamy tomato soup made with fresh tomatoes and a medley of vegetables, perfect for comforting meals.
Ingredients
Vegetables for roasting
- 3 pounds ripe tomatoes, halved if small, quartered if large
- 2 medium carrots, chopped
- ½ medium onion, sliced
- 4 cloves garlic, halved
Seasonings and oils
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
Soup base ingredients
- 4 cups vegetable broth
- ¼ cup fresh basil, plus more for serving
- ½ cup heavy cream
- ¼ cup tomato paste optional if tomatoes are not very ripe
Instructions
Preparation and Roasting
- Preheat your oven to 450°F.
- In a large bowl, add the tomatoes, carrots, onion, garlic, olive oil, salt, black pepper, and dried oregano. Toss to coat the vegetables evenly.
- Transfer the vegetables to a large, rimmed baking sheet and roast for 40-45 minutes until the tomatoes and onions are charred, monitoring closely to prevent burning.
Blending and Finishing the Soup
- Transfer the roasted vegetables to a large pot. Add the vegetable broth and fresh basil.
- Using a blender or hand blender, blend the mixture until it achieves a smooth and creamy consistency.
- Bring the mixture to a boil, then reduce the heat to its lowest setting. Stir in the heavy cream and let it cook for an additional minute.
- Taste the soup and add up to ¼ cup of tomato paste if additional sweetness is needed, especially with winter tomatoes.
- Ladle the soup into serving bowls and garnish with additional fresh basil.
Notes
Serve with crusty bread or grilled cheese sandwiches for a delightful pairing. Drizzle with balsamic glaze or olive oil just before serving for added richness. Store leftovers in airtight containers in the refrigerator for up to 3-4 days, or freeze for up to 3 months.