Roasted Tomato Bliss Soup

$- 2 pounds ripe tomatoes, halved - 1 medium red onion, quartered - 4 cloves garlic, unpeeled - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 3 cups vegetable broth - 1/2 cup fresh basil, torn - 1/4 cup heavy cream (optional) For this roasted tomato soup, I love using ripe tomatoes. They bring a bright taste to the dish. The red onion adds a sweet, rich flavor. I always roast the garlic with the skins on. This makes it sweet and creamy. Olive oil helps everything roast nicely. I add dried oregano for depth. A bit of sugar helps balance the acidity of the tomatoes. You can adjust salt and pepper to your liking. Vegetable broth gives the soup its body. Fresh basil adds a burst of flavor. If you want creaminess, heavy cream is a great choice. - Calories per serving: About 180 calories - Macronutrient breakdown: 5g protein, 10g fat, 20g carbs - Health benefits of tomatoes: Tomatoes are rich in vitamins A and C. They are also high in antioxidants. Eating tomatoes may support heart health and improve skin. They are low in calories, making them a great choice for healthy meals. {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). 2. Grab a large baking sheet and arrange the halved tomatoes, cut side up. 3. Add the quartered red onion and unpeeled garlic to the sheet. 4. Drizzle 2 tablespoons of olive oil over the veggies. 5. Sprinkle 1 teaspoon of dried oregano, sugar, salt, and pepper to taste. 1. Place the baking sheet in the oven. 2. Roast for 30 to 35 minutes. 3. Keep an eye on the tomatoes until they caramelize and the onions soften. 1. Let the baking sheet cool for a few minutes. 2. Squeeze the garlic from its skins and toss out the skins. 3. In a large saucepan, mix the roasted veggies with 3 cups of vegetable broth. 4. Bring the mixture to a simmer over medium heat. 5. Use an immersion blender to puree until smooth. - For a chunkier soup, blend just half the mixture. 6. Stir in 1/2 cup of torn fresh basil and 1/4 cup of heavy cream if desired. 7. Adjust the seasoning with more salt and pepper if needed. 8. Heat through for about 5 minutes before serving. Choose ripe tomatoes for the best flavor. Look for tomatoes that are deep red and feel firm. A good tomato should have a sweet scent. If you find heirloom varieties, those are often rich in taste. Using fresh, ripe tomatoes makes a big difference in your soup. To boost the flavor, add herbs like thyme or rosemary. You can also sprinkle in a pinch of red pepper flakes for some heat. If you want sweetness, a little honey can work wonders. Experiment with different spices to find what you love best. For a smooth soup, blend it well until creamy. If you like it chunkier, blend just half of the mixture. To adjust the thickness, add more broth for a thinner soup. If it’s too thin, simmer it longer to evaporate some liquid. Pro Tips Use Ripe Tomatoes: The flavor of your soup heavily relies on the quality of the tomatoes. Choose ripe, in-season tomatoes for the best taste. Roast for Depth: Roasting the tomatoes, onions, and garlic enhances their natural sweetness and adds a depth of flavor to the soup. Adjust Consistency: If you prefer a thinner soup, add more vegetable broth when puréeing. For a thicker texture, blend less or add cooked potatoes. Fresh Basil Addition: Add the fresh basil at the end of cooking to keep its vibrant color and fresh flavor intact. {{image_2}} To make a vegan version of roasted tomato soup, simply leave out the heavy cream. You can still enjoy a creamy texture by adding ingredients like blended cashews or silken tofu. These options keep the soup rich and satisfying. You can also boost the flavor with a splash of lemon juice or a few nutritional yeast flakes. If you like heat, consider adding chili flakes or fresh peppers. These ingredients give the soup a nice kick. You can sprinkle in chili flakes while roasting the veggies. For a stronger heat, blend in diced jalapeños or serranos. Just remember to adjust the amount based on your spice preference. For a creamy twist, try using coconut cream or cashew cream. Coconut cream adds a hint of sweetness and richness. Cashew cream offers a mild flavor and smooth texture. You can easily make cashew cream by soaking cashews in water and blending them until smooth. Add either cream option after blending the soup for a delicious finish. To keep your roasted tomato soup fresh, place it in an airtight container. Let it cool down first. Then, cover it tightly. Store it in the fridge for up to four days. Always label the container with the date. This helps you track how long it has been there. Freezing is a great way to extend the life of your soup. First, let the soup cool completely. Next, pour it into freezer-safe containers, leaving some space at the top. The soup will expand as it freezes. Seal the containers and label them with the date. You can freeze it for up to three months. To thaw, move the container to the fridge overnight. For a quicker method, run the container under cold water. Once thawed, stir well before reheating. When reheating, I recommend using the stove. Pour the soup into a pot and heat over medium. Stir often to avoid burning. If it seems too thick, add a splash of vegetable broth or water. You can also microwave it in a bowl. Just cover it with a microwave-safe lid. Heat it in short bursts, stirring in between. This way, you keep the flavor and texture intact. Enjoy your soup hot! Yes, you can use canned tomatoes. They save time and are often ripe. Canned tomatoes are great in a pinch. However, fresh tomatoes give better flavor and texture. You might miss the bright taste of roasted fresh ones. If you pick canned, choose whole or diced tomatoes in juice for best results. To thicken your soup, you have a few options: - Add a tablespoon of cornstarch mixed with water. - Stir in some cooked rice or quinoa. - Blend in a small potato for creaminess. - Use less broth for a richer texture. These choices help create a heartier soup that sticks to your spoon. Roasted tomato soup pairs well with: - Grilled cheese sandwiches for a classic combo. - Crusty bread for dipping. - A fresh salad for a light side. - Top the soup with a dollop of sour cream or a sprinkle of cheese. These sides enhance the meal and add different textures and flavors. This article covered how to make delicious roasted tomato soup. You learned about key ingredients, cooking steps, and tips for the best flavor. We discussed variations, storage, and answered common questions. Making this soup can be simple and fun. You can enjoy it fresh, vegan, or spicy. So go ahead, try out the steps in your kitchen. You’ll impress yourself and your friends with a tasty bowl of soup. The warmth and comfort it brings will make any meal better.$

A delicious and comforting soup made with roasted tomatoes, garlic, and fresh basil.

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Prep Time 15

Cook Time 45

Total Time 1

Course Appetizer

Cuisine Italian

Servings 4

Calories 200 kcal

Ingredients

2 pounds ripe tomatoes, halved
1 medium red onion, quartered
4 cloves garlic, unpeeled
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
3 cups vegetable broth
1/2 cup fresh basil, torn
1/4 cup heavy cream (optional)

Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the halved tomatoes cut side up, quartered red onion, and unpeeled garlic.
Drizzle with olive oil, then sprinkle the dried oregano, sugar, salt, and pepper evenly over the vegetables.
Roast in the preheated oven for 30-35 minutes, or until the tomatoes are caramelized and the onions are tender.
Remove the baking sheet from the oven and let it cool for a few minutes. Squeeze the garlic from its skins and discard the skins.
In a large saucepan, combine the roasted vegetables and their juices with the vegetable broth. Bring to a simmer over medium heat.
Use an immersion blender to purée the mixture until smooth, or carefully blend in batches using a regular blender. If you prefer a chunkier soup, blend only half.
Stir in the fresh basil and heavy cream (if using). Adjust seasoning with additional salt and pepper if needed. Heat through for about 5 minutes.
Serve hot, garnished with extra basil leaves and a drizzle of olive oil if desired.

Notes

Serve the soup in rustic bowls and top with a swirl of cream and fresh basil for a beautiful touch. A side of crusty bread would complement the dish perfectly!

Keyword roasted, soup, tomato, vegetarian