Description
This Roasted Tomato Soup recipe is an easy and delicious soup to warm you up this time of year. A one-pot, no-fuss fresh tomato soup made with a handful of ingredients roasted and blended to form the best tomato soup.
Ingredients
- 1 ½ pounds Roma or fresh beefsteak or heirloom tomatoes, cut into quarters (approx. 4 heaping cups)
- 1 yellow onion, chopped
- 1 head of garlic, sliced in half
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups vegetable or chicken broth
- ¼ cup fresh basil
Instructions
1. Preheat the oven to 450 degrees F.
2. To a Dutch oven or another oven-safe dish, add the tomatoes, onion and garlic.
3. Season with olive oil, kosher salt and black pepper.
4. Place the pot in the oven and roast for 40-45 minutes.
5. Remove from the oven and squeeze the garlic cloves out of the peel.
6. Pour in the broth and add the basil.
7. Use an immersion blender and blend until smooth.
8. Serve with grilled cheese and top with more basil and some red pepper flakes.
Notes
Grab the ripest tomatoes. Ripe tomatoes have the best sweet flavor and add to the aroma, texture, and acidity of the soup.
Don’t forget to squeeze the garlic cloves out of the peel before blending!
Be careful when blending hot liquids. Use an immersion blender with caution as hot liquids expand. Wear an apron and place a towel over your blending hand.
Season to taste. Add red pepper flakes or parmesan cheese before serving.
Leftover soup can be refrigerated in an airtight container for 3-4 days.
Freeze in freezer-safe containers or bags for 2-3 months after cooling completely.
To reheat, defrost in the refrigerator overnight or heat on the stove over medium-high. For defrosted soup, microwave for 2 minutes, stirring halfway through.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg