Roasted Tomato Soup Recipe
Indulge in the rich flavors of this creamy Roasted Tomato Soup, a comforting and satisfying dish perfect for any occasion. Made with ripe tomatoes, aromatic garlic, and a hint of thyme, this soup is sure to warm your soul.
Ingredients
Tomato Mixture:
- 2 pounds ripe tomatoes halved
- 1 medium yellow onion cut into wedges
- 4 cloves garlic peeled
- 2 tablespoons olive oil
- Salt and black pepper to taste
Soup Base:
- 2 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes optional
- 1/2 cup heavy cream or coconut milk optional
Garnish and Serving:
- Fresh basil leaves for garnish
- Crusty bread for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Roast the vegetables: Arrange the halved tomatoes, onion wedges, and garlic cloves on the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes until caramelized.
- Prepare the soup: Transfer the roasted vegetables to a pot, add vegetable broth, thyme, and red pepper flakes. Simmer for 10 minutes.
- Blend the soup: Use an immersion blender to blend the soup until smooth. Stir in cream or coconut milk, adjust seasoning, and ladle into bowls.
- Serve: Garnish with basil leaves and serve warm with crusty bread.
Notes
- For added flavor, consider a splash of balsamic vinegar before blending.
- This soup freezes well; store in an airtight container for up to 3 months.