Simple Everyday Roasted Tomato Soup
This warm and creamy tomato soup is the ultimate comfort food for a chilly evening.
There is something so special about a homemade bowl of soup. This tomato soup is a favorite in our house because it tastes fresh and bright while being incredibly easy to throw together on a weeknight.
My best tip is to use the ripest tomatoes you can find, as they really make the flavor pop. It pairs perfectly with a classic grilled cheese sandwich for a meal that feels like a big hug in a bowl.
Ingredients
- 2 pounds fresh tomatoes, halved
- 1 head of garlic, top sliced off
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves
- 1/4 cup heavy cream
- Salt and black pepper to taste
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Place the tomatoes and the head of garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- 3
Roast the vegetables for about 40 minutes until they are soft and slightly caramelized.
- 4
Squeeze the roasted garlic cloves out of their skins and into a large pot. Add the roasted tomatoes and any juices from the pan.
- 5
Add the onion and vegetable broth to the pot. Simmer everything over medium heat for 10 minutes.
- 6
Use an immersion blender to puree the soup until it is smooth.
- 7
Stir in the fresh basil and heavy cream. Taste and adjust the seasoning before serving warm.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze this soup for up to two months. If you want a bit of extra crunch, serve it with some toasted sourdough bread or homemade croutons.
Made this recipe? Let us know how it went.
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