This roasted tomato soup made with fresh tomatoes is full of flavor and easy to make. Makes a great lunch or side for dinner.
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 4
INGREDIENTS
- 3 pounds of roasted Roma or plum tomatoes (about 14 to 15 tomatoes, depending on size)
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 2 to 3 cups vegetable broth
- 1/2 cup basil leaves, loosely packed
- whipping cream or heavy cream (optional if you want a creamy soup)
- garnish optional (basil leaves, Parmesan cheese, diced tomato, drizzle of olive oil, or drizzle of balsamic vinegar)
INSTRUCTIONS
- Preheat oven to 400 degrees F, and line a large baking sheet with parchment paper.
- Remove tomato cores, then cut in half, scoop out seeds and discard them.
- Place tomatoes on baking sheet cut side up and sprinkle with 1/2 tsp. salt and black pepper. Drizzle with 1 tbsp. of olive oil and mix with your hands. Place tomatoes in oven and bake for 30 to 40 minutes, until softened.
- Heat remaining 1 tbsp. olive oil in a medium pot over medium heat.
- Add onion and cook, stirring often until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- Add the tomatoes to the pot, sprinkle with crushed red pepper flakes and remaining 1/2 teaspoon of salt. Stir to combine. (for a smooth consistency, allow the tomatoes to cool a little and pinch off the outer skin).
- Pour in vegetable broth (2 cups for concentrated tomato flavor, or 3 cups for more soup). Increase the heat to high and bring to a boil. Then reduce heat to medium low and let simmer for 5 minutes. Stir in basil.
- Turn off the heat and blend with an immersion blender until smooth. (carefully pour soup into your blender if you don’t have an immersion blender).
- For creamier soup stir in some cream and heat through, do not boil.
- Garnish if desired and serve.
Bon Appétit 😋
