Description
A comforting and flavorful roasted tomato soup enriched with fresh herbs.
Ingredients
- Fresh ripe tomatoes (about 3 pounds, preferably Roma or plum)
- Olive oil (2-3 tablespoons)
- Yellow onion (1 medium, chopped)
- Garlic (4 cloves, minced)
- Fresh herbs (1 cup basil and 1 tablespoon thyme)
- Vegetable broth (4 cups; can substitute with chicken broth)
- Salt and pepper (to taste)
- Optional: a splash of balsamic vinegar for added depth
Instructions
- Preheat your oven to 400°F (200°C). Slice the tomatoes in half and arrange them on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until they’re blistered and caramelized.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, sautéing until translucent (around 5 minutes). Add the minced garlic and cook for another minute, or until fragrant.
- Once the tomatoes are roasted, add them along with all their juices to the pot. Pour in the vegetable broth and bring to a boil. Stir in the fresh herbs and let the soup simmer for 15-20 minutes, allowing the flavors to meld beautifully.
- Using an immersion blender or a traditional blender, purée the soup until it’s smooth and creamy. If you like a chunkier texture, blend only half of it and leave some bits intact.
- Taste and adjust seasoning with salt, pepper, and a splash of balsamic vinegar if desired. Let the soup cool slightly before serving.
- Drizzle with additional olive oil and garnish with fresh basil leaves or a dollop of cream for an indulgent finish.
Notes
For best results, use ripe, in-season tomatoes and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Tomato Soup, Comfort Food, Vegan, Herbs, Roasted