Roasted Tomato Soup (Print)
Rich, sun-kissed Campari tomatoes roasted with garlic and herbs create a soul-warming bowl perfect for chilly evenings.
# Ingredients:
→ Vegetables and Aromatics
01 -
4 pounds Campari tomatoes or tomatoes on the vine
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1 large onion, cut into 8 pieces
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12 cloves garlic, halved or quartered if large
→ Herbs and Seasonings
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1 tablespoon kosher salt
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1 tablespoon oregano
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1 teaspoon smoked paprika
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½ cup fresh basil, loosely packed, plus more for garnish
→ Liquids
08 -
3 tablespoons olive oil
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1 cup vegetable broth or chicken stock
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¼ cup heavy cream, plus more for serving
# Directions:
01 -
Heat oven to 450°F (230°C).
02 -
Cut the tomatoes in half and place in a large casserole dish or deep baking dish. Add the onion pieces and garlic. If garlic cloves are large, halve or quarter them for even cooking.
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Drizzle vegetables evenly with olive oil and season with salt, oregano, and smoked paprika. Bake for 30-40 minutes, tossing halfway through cooking time.
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Transfer the roasted vegetables with their juices to a pot and add the fresh basil. Blend until smooth using an immersion blender, or transfer to a standard blender and process until completely smooth.
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Add the broth and heavy cream to the blended mixture, stirring to combine thoroughly. Heat gently if needed to maintain temperature.
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Taste the soup and adjust seasoning according to preference.
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Ladle soup into bowls and garnish with additional chopped fresh basil and a swirl of cream if desired.
# Notes:
01 -
Add a teaspoon of sugar if the soup tastes too acidic to balance the flavors.
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Pairs perfectly with grilled cheese sandwiches or a side salad.
03 -
For a more rustic texture, blend only partially, leaving some vegetable pieces intact.