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Shocking 55-Minute Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup
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You will make a wonderfully smooth and comforting Creamy Roasted Tomato Soup. Roasting the tomatoes brings out their deep, sweet flavor, perfect for a classic winter lunch.

Ingredients

Scale
  • 2 lbs ripe tomatoes
  • 1 large yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or substitute)
  • Fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the tomatoes, onion quarters, and whole garlic cloves on a baking sheet. Drizzle everything with olive oil.
  3. Sprinkle the dried basil, oregano, salt, and pepper over the vegetables. Toss gently to coat.
  4. Roast for 30 to 35 minutes, until the tomatoes are slightly charred and soft.
  5. Let the mixture cool slightly. Squeeze the roasted garlic pulp out of its skins into a large pot or Dutch oven. Add the roasted tomatoes and onions.
  6. Pour in the vegetable broth. Bring the mixture to a simmer over medium heat.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender). Blend until completely smooth and creamy. You may need to do this in batches.
  8. Return the pureed soup to the pot. Stir in the heavy cream. Heat through gently, but do not boil.
  9. Taste and adjust salt and pepper if needed. Serve hot, garnished with fresh basil leaves.

Notes

  • For a deeper flavor, roast a small red bell pepper along with the tomatoes.
  • If you prefer a tangier soup, add a splash of balsamic vinegar before blending.
  • If you want a vegan version, substitute the heavy cream with full-fat coconut milk or cashew cream.

Nutrition

Find it online: https://afripaket.com/creamy-roasted-tomato-soup-recipe/