Description
Discover how to make the most epic roasted tomato soup with this easy recipe. Learn the secret to rich flavors and velvety texture in every spoonful. Click now!
Ingredients
- 3 lbs fresh tomatoes (1361 g)
- 1 yellow onion (150 g)
- 4 cloves garlic (12 g)
- 2 tbsp olive oil (30 ml)
- 1/2 tsp salt, divided (2.5 g)
- 1/8 tsp (1 ml) freshly cracked pepper
- 1/2 tsp dried basil (1 g)
- 2 cups vegetable broth (475 ml)
Instructions
- Set your oven to 400°F to warm up. Cut the tomatoes into quarters or halves based on their size. Chop the onion into wedges about an inch thick. Remove the skins from the garlic cloves.
- Arrange the tomatoes, onion pieces, and garlic on a big baking tray. Sprinkle with ¼ tsp salt and ⅛ tsp pepper, and pour the olive oil over them. Mix everything until well coated with the oil.
- Bake the vegetables for 40-45 minutes, or until the edges start to brown slightly.
- Move the roasted vegetables and their juices to a large pot and blend them using an immersion blender. Alternatively, put them in a blender, add the vegetable broth, and blend until smooth.
- Pour the basil and any remaining vegetable broth into the pot and warm over medium heat. Once the soup starts to simmer, let it gently bubble, stirring now and then, for about 10 minutes.
- After 10 minutes of simmering, adjust the salt to your liking. The exact amount needed will depend on how salty the broth is, so begin with ¼ tsp and add more until the flavors are bright and satisfying. Enjoy hot, perhaps with a side of grilled cheese or garlic bread for dipping!
Notes
- Try enhancing the flavor by using a variety of tomatoes like Roma and heirloom.
- Roast the tomatoes with a touch of sugar or balsamic vinegar for a hint of sweetness.
- Add a creamy texture by stirring in some heavy cream or coconut milk before serving.
