Roasted Tomato Soup
Warm up your soul with this deeply flavorful, comforting soup made from oven-roasted tomatoes and garlic.
Ingredients
- •3 lbs ripe Roma tomatoes (1.4 kg), halved
- •1 large yellow onion, quartered
- •4 cloves garlic, peeled
- •3 tablespoons extra virgin olive oil (45 ml)
- •2 cups vegetable broth (480 ml)
- •1/2 cup fresh basil leaves (20g)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1/2 cup unsweetened soy milk or cashew cream (120 ml) (optional for creaminess)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Arrange the tomato halves, onion quarters, and garlic cloves on the prepared baking sheet in a single layer.
- 3
Drizzle the vegetables generously with extra virgin olive oil, then sprinkle with kosher salt and black pepper.
- 4
Roast in the preheated oven for 40 to 45 minutes until the tomatoes are deeply caramelized and soft.
- 5
Transfer the roasted vegetables and all their accumulated juices into a large soup pot.
- 6
Add the vegetable broth and fresh basil leaves to the pot, and bring the mixture to a gentle simmer over medium heat for about 10 minutes.
- 7
Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth and velvety.
- 8
Stir in the plant-based cream if using, taste and adjust seasoning if necessary, and serve warm.
💡 Chef tips
- For extra richness without adding dairy, you can roast a quartered carrot along with the tomatoes to add natural sweetness.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
✅ How it should turn out
The finished soup should be vibrantly red, luxuriously smooth, and aromatic with the rich, concentrated sweetness of roasted tomatoes and garlic.