Roasted Tomato Soup
A deeply flavorful and comforting soup that highlights the sweetness of oven-roasted tomatoes, garlic, and fresh herbs.
Ingredients
- •3 pounds (1.4kg) vine-ripened tomatoes, halved
- •1 large yellow onion, cut into wedges
- •6 cloves garlic, peeled
- •3 tablespoons extra virgin olive oil
- •1 teaspoon dried oregano
- •2 cups (480ml) vegetable broth
- •1/2 cup (120ml) fresh basil leaves
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1 tablespoon balsamic vinegar
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Arrange the halved tomatoes, onion wedges, and garlic cloves on the baking sheet in a single layer.
- 3
Drizzle everything with olive oil and sprinkle with dried oregano, salt, and pepper, then toss gently to coat.
- 4
Roast for 40 minutes until the tomatoes are soft and slightly charred at the edges.
- 5
Transfer the roasted vegetables and all the juices from the pan into a large pot or high-speed blender.
- 6
Add the vegetable broth and fresh basil, then blend until completely smooth.
- 7
Pour the mixture into a pot, stir in the balsamic vinegar, and simmer over medium heat for 5 minutes to meld the flavors.
- 8
Adjust seasoning to taste and serve hot.
💡 Chef tips
- For an extra velvety texture, pass the blended soup through a fine-mesh sieve before reheating.
- This soup freezes beautifully for up to 3 months; store it in airtight containers once fully cooled.
- If you prefer a creamier version, stir in 1/2 cup of full-fat coconut milk or a dairy-free cream alternative before serving.
✅ How it should turn out
The finished soup should be a vibrant, deep red color with a silky texture, smelling intensely of roasted garlic and sweet tomatoes with a balanced, savory finish.