Roasted Tomato Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4–6

Ingredients

• 8 medium ripe tomatoes, halved
• 2 medium red onions, quartered
• 1 whole garlic bulb, top sliced off (or 8–10 garlic cloves)
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp dried thyme
• ½ tsp paprika (optional)
• Salt and black pepper, to taste
• 2 cups vegetable or chicken broth
• ½ cup heavy cream (optional, for a creamier soup)
• 1 tbsp butter (optional)
• Fresh basil leaves, for garnish
• Extra cream for swirling (optional)

Instructions

1. Roast the Vegetables

1. Preheat the oven to 400°F (200°C).
2. Place the tomatoes, onions, and garlic on a baking tray.
3. Drizzle with olive oil.
4. Sprinkle with oregano, basil, thyme, paprika, salt, and pepper.
5. Roast for 35–40 minutes, until the tomatoes are soft and slightly caramelized.

2. Blend

1. Let the vegetables cool for 5 minutes.
2. Squeeze the roasted garlic out of its skin.
3. Transfer everything to a blender.
4. Add the broth and blend until completely smooth.

3. Simmer

1. Pour the blended soup into a pot.
2. Stir in the heavy cream and butter, if using.
3. Simmer over medium-low heat for 5–10 minutes.
4. Taste and adjust the seasoning with more salt and pepper if needed.

To Serve

• Ladle into bowls.
• Swirl with a little cream.
• Sprinkle with dried herbs or fresh basil.
• Serve hot with grilled cheese sandwiches, toasted sourdough, or garlic bread.

Tips

• For a richer flavor, add 1 tablespoon tomato paste before blending.
• For a smoky taste, add ½ teaspoon smoked paprika.
• For a dairy-free version, replace the cream with coconut milk or omit it entirely.
• Leftovers keep well in the refrigerator for 4 days or can be frozen for 3 months.