Roasted Tomato Soup

recipe image of a realistic top down mise en place shot showing the fresh ingredients tomatoes onion garlic vegetable broth olive oil basil thyme salt pepper cream parmesan cheese butter herbs spices arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

A comforting and flavorful roasted tomato soup that's perfect for any meal. This easy recipe uses fresh ingredients to create a rich, creamy soup that's sure to become a family favorite.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

3 pounds Tomatoes Roma or vine ripened, halved
1 large Onion yellow, roughly chopped into wedges
6 cloves Garlic peeled
1 cup Olive Oil extra virgin
4 cups Vegetable Broth
1 handful Fresh Basil leaves
2 sprigs Thyme dried
1 teaspoon Salt
1 teaspoon Black Pepper
2 tablespoons Butter or Cream optional
1 pinch Red Pepper Flakes

Equipment

Large Sheet Pan
Large pot
Immersion Blender
High-speed blender

Method

Prep the Vegetables

Drizzle everything with a generous amount of olive oil. Sprinkle with salt, black pepper, and dried thyme. Use your hands to toss the vegetables, ensuring every surface is coated.

The Roasting Process

Simmer

Blend to Perfection

Taste and Adjust

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 15g

Notes

This recipe is a wonderful make ahead meal. The flavors often deepen after a night in the refrigerator, making the leftovers even more delicious than the first day. It can be stored in airtight containers for up to 4 to 5 days or frozen for up to 3 months.

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