Roasted Tomato Soup is a rich and flavorful dish that takes the classic tomato soup to the next level by roasting the tomatoes first. This method brings out the natural sweetness and depth of flavor in the tomatoes, creating a slightly smoky, caramelized taste. Blended with garlic, onions, and herbs, and finished with a drizzle of cream, this soup is both hearty and comforting. Whether served with crusty bread or a grilled cheese sandwich, this roasted tomato soup is perfect for cozy dinners or as a simple but elegant starter.
Ingredients:
- 2 lbs ripe tomatoes, halved (Roma or plum work well)
- 1 onion, quartered
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 4 cups vegetable or chicken broth
- 1 tsp dried thyme (or fresh thyme sprigs)
- ½ tsp smoked paprika (optional)
- Salt and pepper to taste
- ¼ cup heavy cream or coconut milk (optional for extra creaminess)
- Fresh basil or parsley for garnish
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the halved tomatoes, quartered onion, and garlic cloves on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast the vegetables in the preheated oven for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
- Transfer the roasted vegetables to a large pot. Add the vegetable or chicken broth, thyme, and smoked paprika. Bring to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream (if using), taste, and adjust seasoning with more salt and pepper if needed.
- Serve the roasted tomato soup hot, garnished with fresh basil or parsley. Pair it with crusty bread or a grilled cheese sandwich for the ultimate comfort meal!
