Description
A cozy, flavorful soup made with oven-roasted tomatoes, garlic, and herbs. Roasting deepens the tomato flavor, making this the perfect comfort meal for any chilly day.
Ingredients
Scale
- 8–10 roma tomatoes, halved
- 4 garlic cloves, peeled
- 1 onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 3 cups vegetable broth
- 1/2 cup heavy cream (optional)
- 1/4 tsp crushed red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place halved tomatoes, garlic cloves, and sliced onion cut side up on the sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, thyme, and basil.
- Roast for 35-40 minutes until tomatoes are tender and caramelized.
- Transfer vegetables and juices to a large pot.
- Add vegetable broth and bring to a simmer over medium heat.
- Blend until smooth using an immersion blender or countertop blender.
- Optional: Stir in heavy cream and crushed red pepper flakes.
- Simmer 5-10 minutes, adjust seasoning, and serve warm.
Notes
- Use cherry or heirloom tomatoes for a different flavor.
- Add roasted red peppers for smoky depth.
- Stir in pesto for an herby twist.
- Top with croutons, cheese, or sour cream.
- Use plant-based cream for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 220
- Sugar: 8g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg