Description
This Roasted Tomato Soup is a luscious, comforting recipe that highlights the deep, rich flavors of slow-roasted tomatoes combined with sautéed vegetables and fresh herbs. Perfectly creamy thanks to the addition of cream or coconut cream, this soup is both hearty and smooth, making it an ideal warm starter or light meal. Roasting the tomatoes and garlic intensifies their natural sweetness and depth, while the fresh basil adds a bright finishing touch. Easily customizable with your choice of garnishes, this soup is a simple yet elegant way to enjoy fresh tomatoes any time of year.
Ingredients
Scale
Main Ingredients
- 3 lbs roma tomatoes (or any tomatoes you have), halved
- 1 head garlic, peeled
- 4 sprigs fresh thyme
- 1 large onion, diced
- 2 carrots, shredded
- 2 stalks celery, diced
- Salt and pepper to taste
- 1 cup basil, chopped
- 1 cup cream or coconut cream
- 3 cups chicken broth
Instructions
- Preheat and Roast: Preheat your oven to 350°F (175°C). Slice the tomatoes in half and arrange them on a parchment-lined baking sheet along with the peeled garlic and thyme sprigs. Sprinkle everything with salt and pepper. Bake for 45 minutes until the tomatoes are soft and caramelized.
- Sauté Vegetables: While the tomatoes roast, heat a pan over medium heat and sauté the diced onion, shredded carrots, and diced celery until soft and fragrant, about 7-10 minutes.
- Combine and Simmer: Add the roasted tomatoes along with the garlic and thyme to the sautéed vegetables. Pour in the chicken broth and allow the mixture to simmer, covered, for about 10 minutes to blend the flavors.
- Blend the Soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender and blend until smooth.
- Finish with Cream and Basil: Stir in the cream or coconut cream to add richness, then fold in the fresh chopped basil. Adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with your choice of feta, parmesan, or cheddar cheese. Optionally, drizzle with balsamic vinegar for a tangy finish before serving.
Notes
- This roasted tomato soup is quick and easy to prepare, delivering deep roasted tomato flavor that’s impossible to achieve from canned versions.
- You can substitute chicken broth with vegetable broth to make the soup vegetarian.
- Using coconut cream makes this soup dairy-free and vegan-friendly if using vegetable broth.
- The garlicky roasted tomatoes provide a natural sweetness and depth, so no added sugar is needed.
- Feel free to adjust herb quantities to taste or add crushed red pepper flakes for a spicy kick.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 338 kcal
- Sugar: 13 g
- Sodium: 133 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 45 mg
