Dive into the essence of summer with our Roasted Tomato Soup, a recipe that transforms ripe garden tomatoes into a luscious, comforting soup. This recipe elevates the humble tomato soup with layers of flavor, including sweet caramelized onions, roasted garlic, and a hint of fresh basil.
Whether you’re reaping the bounty of your garden or simply craving a taste of sunshine in a bowl, this roasted tomato soup promises a velvety texture and a depth of flavor that canned versions can’t match. Perfect for any season, it’s a warm embrace on a cool evening or a rich, flavorful reminder of summer’s bounty.
How to Prepare Roasted Tomato Soup
- Tomato Preparation: Start by preheating your oven to 400 degrees F and lining a large baking sheet with parchment paper. Arrange the halved tomatoes and garlic cloves on the sheet. Drizzle them with olive oil and season generously with salt and pepper. Roast for 40-45 minutes until they’re beautifully roasted.
- Caramelized Onions: While the tomatoes are in the oven, prepare the caramelized onions. Heat a half tablespoon of olive oil in a large pot over medium heat. Add thinly sliced onions, stirring to coat them in the oil. Cook, stirring occasionally, until they turn golden and caramelize, about 20 minutes.
- Blend the Base: After the tomatoes and garlic have roasted and cooled slightly, blend them in a food processor or high-powered blender until smooth. Incorporate the basil leaves and caramelized onions into the blend for an aromatic touch.
- Simmer the Soup: Transfer the blended mixture back to the pot. Stir in dried oregano and slowly add water or vegetarian broth to achieve your desired soup consistency. Season with salt and pepper to taste. Let the soup simmer on medium-low heat for about 10 minutes to meld the flavors together.
- Serve and Enjoy: Ladle the soup into bowls, garnishing with parmesan cheese if desired. This soup pairs wonderfully with a crispy grilled cheese sandwich for a classic, comforting meal.
Roasted Tomato Soup
Ingredients
For the roasted tomatoes
- 3 pounds roma or plum tomatoes
- 8 cloves garlic
- 3 tablespoons olive oil
- Freshly ground salt and pepper
For the caramelized onions:
- ½ tablespoon olive oil
- 2 yellow onions
Additions to the soup:
- ½ cup packed basil leaves
- ½ teaspoon dried oregano
- 1-2 cups water or vegetarian broth
- Freshly ground salt and pepper
Instructions
- Roasting Magic: Preheat your oven to 400 degrees F. Spread tomatoes and garlic on a parchment-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until they're just right, about 40-45 minutes.
- Onion Transformation: In a large pot, heat a bit of olive oil over medium. Add onions, ensuring they're well-coated with oil. Cook, stirring now and then, until they're golden brown and utterly caramelized, typically taking around 20 minutes.
- Creating the Soup Base: Let the roasted tomatoes and garlic cool slightly, then blend them until smooth, adding in the basil and caramelized onions for an extra layer of flavor.
- Finishing Touches: Move the pureed mixture back to the pot. Stir in oregano, and gradually add in water or vegetarian broth to get the consistency you like. Season with salt and pepper, let it simmer for about 10 minutes to bring all the flavors together.
- Ready to Serve: Pour the soup into bowls, optionally top with parmesan cheese, and consider pairing it with a grilled cheese sandwich for the ultimate comfort meal.
How to Store Roasted Tomato Soup
To keep your roasted tomato soup tasting fresh, cool it to room temperature after cooking and before storing. It can be kept in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the soup in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Thaw overnight in the refrigerator when ready to enjoy. Gently reheat on the stove over low heat, stirring occasionally, until warm.
