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Roasted Tomato Soup Recipe

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4.2 from 12 reviews

This Roasted Tomato Soup recipe features ripe plum tomatoes slow-roasted to deepen their flavor, combined with sautéed onions, garlic, fresh herbs, and chicken broth. The soup is then simmered to meld all the rich flavors together before being pureed to a smooth, velvety texture. Garnished with fresh basil and parmesan, this comforting homemade soup is perfect for cozy meals.

Ingredients

Roasted Tomatoes

  • 3 pounds ripe plum tomatoes, cut in half lengthwise
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste

Sautéed Base

  • 2 yellow onions, chopped (about 2 cups)
  • 5 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1/4 teaspoon crushed red pepper flakes

Soup Ingredients

  • 28 ounce can whole plum tomatoes, undrained
  • 2 cups fresh basil leaves, packed then chopped
  • 1/2 teaspoon dried thyme
  • 4 cups low-sodium chicken broth (or vegetable broth)

Optional Garnishes

  • Grated parmesan cheese
  • Fresh basil leaves

Instructions

  1. Roast the tomatoes: Preheat your oven to 400°F (200°C). Toss the halved plum tomatoes with 1/4 cup of olive oil and season with salt and pepper. Arrange them cut side down on a baking sheet in a single layer. Roast the tomatoes for 45 minutes until they are tender and slightly caramelized.
  2. Sauté onions and garlic: While the tomatoes roast, heat 2 tablespoons olive oil and 2 tablespoons butter in a large pot over medium heat. Add the chopped onions, minced garlic, and crushed red pepper flakes. Cook, stirring occasionally, until the onions are translucent and start to brown, about 10 minutes.
  3. Add canned tomatoes and herbs: Pour the undrained canned whole plum tomatoes into the pot along with the chopped fresh basil, dried thyme, and chicken broth. Stir to combine.
  4. Add roasted tomatoes: Carefully transfer the roasted tomatoes along with any juices that have accumulated on the baking sheet into the pot. Stir to incorporate these deeply flavored tomatoes into the soup base.
  5. Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 40 minutes, allowing the flavors to meld and the soup to slightly thicken.
  6. Season the soup: Taste the soup and adjust seasoning with additional salt, pepper, thyme, or basil as desired to your preference.
  7. Puree the soup: Transfer the soup in batches to a blender or food processor and blend until smooth and creamy.
  8. Serve: Pour the soup into bowls and garnish with freshly grated parmesan cheese and fresh basil leaves. Serve with a side of cheesy bread for a complete comforting meal.

Notes

  • For a vegan version, use vegetable broth and omit the butter or replace it with a plant-based alternative.
  • To make the soup spicier, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Blending can be done directly in the pot with an immersion blender for easier cleanup.
  • Use fresh and ripe plum tomatoes for the best roasted flavor depth.

Find it online: https://recipefeastful.com/roasted-tomato-soup-recipe/