Roasted Tomato Soup
Savor the depth of summer flavors with our Roasted Tomato Soup, crafted from garden-fresh tomatoes roasted to perfection. Paired with sweet caramelized onions, a hint of basil, and a touch of oregano, this creamy soup offers a sophisticated twist on a classic comfort food. Ready in just under an hour, it's a warm, inviting dish that's perfect for any meal.
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.