Description
This comforting homemade roasted tomato soup is rich, flavorful, and far superior to store-bought versions. Roasting brings out the sweetness of the tomatoes and creates a cozy dish perfect for chilly weather.
Ingredients
Scale
- Fresh tomatoes (Roma or any variety on sale)
- 2 cloves of garlic
- 1/2 onion
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Dried or fresh basil, to taste
- 3 cups chicken or veggie stock
- Optional: splash of cream or grated parmesan
- Pinch of chili flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Cut tomatoes in half and place them on a baking sheet with onion chunks and whole garlic cloves.
- Drizzle with olive oil and season with salt and pepper. Mix to coat evenly.
- Roast in the oven for about 35 minutes until golden and slightly crispy.
- Transfer the roasted vegetables and juices to a large pot.
- Add enough stock to cover the vegetables and bring to a simmer.
- Use an immersion blender to blend until smoothish, leaving some small chunks.
- Stir in basil and optional cream or parmesan. Simmer for an additional 10 minutes, adjusting seasoning if necessary.
- Serve hot with freshly ground black pepper on top.
Notes
Serve with crusty bread or grilled cheese for the perfect meal. Enjoy leftovers with crackers!
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg