Roasted Tomato Soup Recipe
Easy Roasted Tomato Soup is a cozy dinner that takes no time to prepare. Perfect for dunking your grilled cheese sandwich!
Servings: 4
Cost: $5
Equipment
- 1 stockpot
Ingredients
For the soup
- 2.5 lbs tomatoes
- 1 onion
- 4 garlic cloves
- salt
- pepper
- 1/2 tsp red pepper flakes
- 1/4 cup olive oil
- handful basil
- 1 tbsp red wine vinegar or balsamic vinegar
- 1 cup boiling water or vegetable broth
To serve
- 1 tbsp heavy cream
- fresh bread
- basil
Instructions
- Preheat the oven to 390ºF
- Cut any larger tomatoes in half. Cut the onion into wedges and peel the garlic. Arrange in a baking pan or casserole dish.
- Drizzle over the olive oil, season with salt and pepper and sprinkle over the red pepper flakes.
- Cook for 40 minutes or until the tomatoes have softened and are starting to blister. Once cooked, transfer the contents of the baking pan to a bowl - including all the juices.
- Add the basil and vinegar. Use an immersion blender to blend the ingredients. At this point you can make the texture to your personal preference by adding up to a cup of boiling water or vegetable broth.
- Check for seasoning then ladle into bowls.
- Add a drizzle of heavy cream and some basil leaves for garnish.
- Serve with fresh bread or croutons.
- Enjoy!
Notes
This Roasted Tomato Soup is so tasty and comforting - it’s like a hug in a bowl. Not only does it taste fantastic it’s really quick and easy to make with hardly any hands-on time. Once you’ve made your own from scratch you will never want to go back to the canned version again! •
You can use any tomatoes you have on hand to make Roasted Tomato Soup. It’s really useful for using up salad tomatoes that are past best. Or perhaps you have some homegrown tomatoes that you want to get creative with. You can use large or small tomatoes in any color - anything goes! •
This soup is very customisable. If you prefer a chunkier, thicker soup you may prefer not to add any water or broth at all and minimally blend. If you would like a creamier, smoother soup keep blending and adding liquid until the soup reaches the desired consistency. •
The red pepper flakes add an extra dimension that we love. However, they can be omitted if you don’t want the heat. Consider using smoked paprika instead or leaving the spices out all together. •
The vinegar brings out the flavor of the tomatoes. •
If you love garlic you can increase the quantity to 6-8 cloves. When garlic is roasted in the oven it mellows in flavor. •
If you omit the salt and use boiling water instead of vegetable broth this dish is considered low sodium. •
Storage: Store in an airtight container in the refrigerator for 4-5 days. Roasted Tomato Soup can be frozen for up to 3 months.
Nutrition
Calories: 206kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 4mg | Sodium: 257mg | Potassium: 737mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2617IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 1mg