Description
This Roasted Tomato Soup is a comforting, silky smooth soup bursting with intense roasted tomato flavor. Made with fresh roma tomatoes, garlic, thyme, and a medley of sautéed vegetables, it’s simmered to perfection and blended creamy with the addition of cream and fresh basil. A quick and easy homemade alternative to canned tomato soup, perfect for cozy meals.
Ingredients
Scale
Main Ingredients
- 3 lbs roma tomatoes (or any tomatoes you have)
- 1 head garlic
- 4 sprigs fresh thyme
- 1 large onion, diced
- 2 carrots, shredded
- 2 stalks celery, diced
- Salt and pepper to taste
- 1 cup basil, chopped
- 1 cup cream or coconut cream
- 3 cups chicken broth
Optional Garnishes
- Feta cheese
- Parmesan cheese
- Cheddar cheese
- Balsamic vinegar drizzle
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for roasting the tomatoes and aromatics.
- Prepare Tomatoes and Roasting Pan: Slice the roma tomatoes in half and place them cut side up on a parchment-lined baking sheet. Add the peeled whole garlic head and the sprigs of fresh thyme. Sprinkle everything with salt and pepper to season.
- Roast Ingredients: Place the baking sheet in the preheated oven and roast for 45 minutes until the tomatoes are soft, caramelized, and fragrant.
- Sauté Vegetables: While the tomatoes roast, heat a large skillet over medium heat and sauté the diced onions, shredded carrots, and diced celery until they are soft and translucent, about 8-10 minutes.
- Combine Roasted and Sautéed Ingredients: Add the roasted tomatoes (including garlic and thyme) to the sautéed vegetables. Pour in the chicken broth and bring to a simmer. Cover and let it simmer gently for about 10 minutes to meld the flavors.
- Blend the Soup: Remove thyme sprigs, then use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a stand blender and blend until smooth.
- Add Cream and Basil: Stir in the cream or coconut cream for richness and the freshly chopped basil. Taste and season with additional salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with your choice of feta, parmesan, or cheddar cheese. Finish with a drizzle of balsamic vinegar if desired for a touch of acidity.
Notes
- This soup is a quick and easy homemade alternative that’s loaded with deep roasted tomato flavor.
- You can substitute coconut cream to make it dairy-free and use vegetable broth to make it vegetarian.
- Adjust cream amount or omit it for a lighter version.
- Garnishes add extra flavor and presentation appeal but are optional.
- Leftover soup stores well in the refrigerator up to 3 days or freezes for up to 2 months.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 338 kcal
- Sugar: 13 g
- Sodium: 133 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 55 mg
