Description
This Roasted Tomato Soup is a rich and creamy blend of oven-roasted roma tomatoes, garlic, and fresh thyme combined with sautéed vegetables and simmered in chicken broth. Finished with cream and fresh basil, this homemade soup offers an intense roasted tomato flavor that is silky smooth and perfect for comforting meals.
Ingredients
Scale
Vegetables
- 3 lbs roma tomatoes (or any tomatoes you have)
- 1 large onion, diced
- 2 carrots, shredded
- 2 stalks celery, diced
- 1 head garlic, peeled
- 4 sprigs fresh thyme
Liquids and Dairy
- 1 cup cream or coconut cream
- 3 cups chicken broth
Herbs and Seasonings
- 1 cup basil, chopped
- Salt and pepper to taste
Optional Garnishes
- Feta, parmesan, or cheddar cheese
- Balsamic vinegar drizzle
Instructions
- Preheat and Roast Tomatoes: Preheat your oven to 350°F (175°C). Slice the roma tomatoes in half and arrange them cut side up on a parchment-lined baking sheet. Add the peeled head of garlic and fresh thyme sprigs to the tray. Season everything with salt and pepper. Roast in the oven for 45 minutes until the tomatoes are soft and slightly caramelized.
- Sauté Vegetables: While the tomatoes roast, heat a large pan over medium heat. Add the diced onions, shredded carrots, and diced celery. Sauté until the vegetables are softened and fragrant, about 8-10 minutes.
- Combine and Simmer: When the tomatoes are done roasting, add them along with the roasted garlic and thyme into the pan with the sautéed vegetables. Pour in the chicken broth and stir well. Cover the pan and let the mixture simmer gently for about 10 minutes to allow flavors to meld.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pan until it becomes smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Finish with Cream and Basil: Stir in the cream or coconut cream along with the fresh chopped basil. Season the soup again with salt and pepper to taste. Warm through gently without boiling.
- Serve and Garnish: Ladle the soup into bowls and garnish with crumbled feta, parmesan, or shredded cheddar cheese as desired. Drizzle with balsamic vinegar for an added touch of sweetness and acidity. Serve warm.
Notes
- This homemade roasted tomato soup is quick and easy to make, packed with deep roasted flavor that outshines canned soups.
- Using an immersion blender simplifies blending the soup directly in the pot and avoids hot splashes.
- You can substitute coconut cream to make the soup dairy-free and vegan-friendly.
- Add fresh herbs like thyme or basil to enhance the aromatic qualities of the soup.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Garnish choices like feta or parmesan add extra flavor dimension but can be omitted for a vegan style.
Nutrition
- Serving Size: 1 bowl (approx. 320g)
- Calories: 338 kcal
- Sugar: 13 g
- Sodium: 133 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 55 mg
