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Roasted Tomato Soup

Roasted Tomato Soup

A comforting dish that highlights the natural sweetness of roasted tomatoes, enhanced by herbs and olive oil, perfect for any time of the year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegetarian
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2-3 pounds Fresh tomatoes (Roma, vine-ripened, or heirloom) Choose organic tomatoes for better taste and nutrition.
  • 4 cups Chicken stock or vegetable broth For a lighter version, water can be used.
  • 2 tablespoons Olive oil
  • 1 small Onion, chopped Sautéed before blending.
  • 2-3 cloves Garlic Roasted or sautéed.
Herbs and Spices
  • 1 teaspoon Dried basil Fresh basil can be used for a more vibrant flavor.
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Red pepper flakes Optional for heat.
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat the oven to 400°F (204°C).
  2. Wash and core the tomatoes. Cut them in half and place them cut side up on a baking sheet.
  3. Drizzle the tomatoes with olive oil and season with salt, pepper, and optional herbs.
  4. Roast in the preheated oven for 25-30 minutes until caramelized and slightly blistered.
Blending
  1. Allow the roasted tomatoes to cool slightly.
  2. Transfer the tomatoes to a blender, add the sautéed onions, garlic, and stock.
  3. Blend until smooth, adjusting the consistency with more stock if needed.

Notes

Garnish with fresh herbs, a drizzle of balsamic glaze, or serve with grilled cheese for a comforting meal.