Description
There’s something deeply comforting about a bowl of easy roasted tomato soup especially when the tomatoes have been kissed by the oven until their edges blister and sweeten. It’s velvet on the spoon, bright with basil, and made with just a handful of pantry staples. It tastes like a memory of late summer, even in the heart of winter.
Ingredients
Units
Scale
- 4 pounds Campari tomatoes (or tomatoes on the vine), halved
- 3 tablespoons olive oil
- 1 large onion, cut into 8 wedges
- 12 garlic cloves, halved or quartered if large
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth (or chicken stock)
- 1/4 cup heavy cream, plus more for drizzling
- 1/2 cup fresh basil, loosely packed, plus more for garnish
Instructions
- Preheat your oven to 450°F (230°C).
- Place halved tomatoes, onion wedges, and garlic cloves into a deep baking dish or large casserole pan.
- Drizzle with olive oil and season with salt, oregano, and smoked paprika.
- Roast for 30–40 minutes, tossing everything gently at the halfway mark. You’ll know it’s ready when the tomatoes have burst and the garlic is golden.
- Transfer the roasted vegetables and their juices to a soup pot.
- Add the fresh basil, then blend until smooth using an immersion blender—or carefully transfer to a countertop blender and puree.
- Add the vegetable broth and heavy cream, then stir to combine.
- Taste and adjust the seasoning. If your soup feels too acidic, stir in a teaspoon of sugar to balance.
- Ladle into bowls, top with a swirl of cream and chopped basil, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave in short intervals. For a vegan version, swap the cream for coconut cream or oat milk. Roasting ahead of time saves even more time!
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
