Roasted Tomato Soup
Roasted tomato soup is richer, less acidic, and deeply comforting. Learn why roasting tomatoes creates better flavor and why this soup is a cozy classic.
Ingredients
- 2½-3 lbs ripe tomatoes Roma or vine-ripened work best
- 1 medium onion quartered
- 1 whole head of garlic top sliced off
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme or Italian seasoning
- ¼ tsp red pepper flakes optional
- 2 cups vegetable broth or chicken broth
- ¼–½ cup heavy cream or coconut milk optional, for creamy soup
- Fresh basil optional, but highly encouraged
Instructions
- Preheat oven to 400°F.
- Prep the veggies:
- Halve tomatoes and place cut-side up on a baking sheet.
- Add onion quarters.
- Drizzle everything with olive oil and sprinkle with salt, pepper, thyme, and red pepper flakes.
- Place the garlic head on the pan and drizzle lightly with oil.
- Roast for 35–40 minutes, until tomatoes are blistered and caramelized and garlic is soft.
- Blend:
- Squeeze roasted garlic cloves out of their skins.
- Transfer tomatoes, onion, garlic, and juices to a blender.
- Add broth and blend until smooth.
- Simmer:
- Pour into a pot and simmer on low for 10–15 minutes.
- Stir in cream or coconut milk if using.
- Finish & serve:
- Taste and adjust salt.
- Add torn basil right before serving.