Roasted Tomato Bliss Soup

$- 2 lbs ripe tomatoes, halved - 1 medium onion, quartered - 4 cloves garlic, peeled - 2 tablespoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 2 cups vegetable broth - ½ cup heavy cream (optional for creaminess) - Fresh basil leaves for garnish This soup has simple yet fresh ingredients. You want ripe tomatoes. They should be firm but soft enough to squeeze. A medium onion adds sweetness. Garlic brings depth to the flavor. Olive oil helps to roast the veggies. It also adds richness to the soup. Spices like basil and oregano give it a warm taste. Sugar balances the acidity of the tomatoes. Salt and pepper add the finishing touch. For the broth, vegetable broth works best. It keeps the soup light. If you want a creamy texture, heavy cream can be added. Fresh basil leaves will elevate the dish when served. Gather these ingredients before starting. Having everything ready makes cooking easier. Each ingredient plays a role in creating the perfect flavor. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Arrange 2 lbs of halved ripe tomatoes, 1 quartered onion, and 4 peeled garlic cloves on a baking sheet. To get the best flavor, preheating is key. This step helps roast the veggies evenly. When you arrange them, make sure they have space. This way, they will caramelize well. - Drizzle 2 tablespoons of olive oil over the vegetables. - Sprinkle with 1 teaspoon each of dried basil, dried oregano, 1 teaspoon of sugar, salt, and pepper to taste. - Roast for 30-35 minutes until caramelized. The olive oil and spices bring out the natural sweetness. It’s important to toss the veggies well with the oil and spices. This makes sure every piece is coated. Watch them closely as they roast. You want them soft and slightly browned. - Transfer the roasted vegetables to a pot. - Add 2 cups of vegetable broth and bring to a simmer over medium heat. - Use an immersion blender to puree the mixture until smooth. - Stir in ½ cup of heavy cream (if using) and adjust seasoning. After blending, you can control the texture. If you want it smoother, blend more. Let it cook on low for an additional 5-10 minutes. This step deepens the flavors. Finally, serve hot and garnish with fresh basil leaves for a touch of brightness. To roast tomatoes well, use ripe ones. Ripe tomatoes have more flavor. Cut them in half for even cooking. Pair them with onion and garlic for depth. Use a large baking sheet to avoid crowding. This helps with caramelization. Roast at 400°F (200°C) for 30-35 minutes. If your oven runs hot, check them earlier. Darker spots on the tomatoes mean they are caramelizing well. A little char adds great taste. For blending, I recommend using an immersion blender. It’s easy and quick. You can blend right in the pot. This saves time and cleanup. If you prefer a regular blender, let the soup cool first. Hot soup can splash and make a mess. Blend in batches for safety. For a smooth soup, blend until no chunks remain. For a chunkier texture, blend less. To boost flavor, think about spices. Add a pinch of red pepper flakes for heat. A dash of balsamic vinegar adds depth too. Top your soup with fresh herbs. Chopped basil or chives work well. A drizzle of olive oil adds richness. For a touch of creaminess, swirl in some heavy cream. Enjoy the layers of flavor you can create! Pro Tips Choose the Right Tomatoes: For the best flavor, opt for ripe, in-season tomatoes. Heirloom varieties can add a unique taste to your soup. Enhance with Fresh Herbs: While dried herbs work great, adding fresh basil or oregano just before serving can elevate the flavor profile significantly. Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth or add a bit more roasted tomato. For a creamier texture, blend in more heavy cream. Serve with Crusty Bread: This soup pairs wonderfully with crusty bread or grilled cheese sandwiches for a complete meal experience. {{image_2}} You can easily adjust the creaminess of your roasted tomato soup. If you want it creamy, add heavy cream after blending the soup. Use about ½ cup for a rich taste. For a lighter version, skip the cream. If you prefer dairy-free options, use coconut milk or cashew cream. Both give a nice texture without dairy. They add a subtle flavor that works well with the tomatoes. You can make this soup even better by adding more ingredients. Try throwing in some diced bell peppers or carrots before roasting. These veggies add sweetness and depth. For a fresh herbal twist, mix in some fresh thyme or parsley. You can also use a bit of red pepper flakes for heat. These additions make the soup unique and fun. Roasted tomato soup pairs great with many foods. Serve it with crusty bread for dipping. A grilled cheese sandwich also makes a classic combo. For a lighter meal, try a fresh salad on the side. A simple green salad with a lemon vinaigrette complements the soup well. Enjoy your meal with these tasty pairings! To store your roasted tomato soup safely, let it cool first. Once cool, pour the soup into an airtight container. This helps keep the soup fresh and free from odors. Make sure you seal the container tightly. Label it with the date you made it. This way, you can track how long it has been stored. Freezing is a great way to save your soup for later. Cool the soup completely before transferring it to freezer-safe containers. Leave some space at the top, as soup expands when frozen. You can also use freezer bags for easier storage. When you want to eat it, thaw the soup in the fridge overnight. To reheat, warm it slowly on the stove. Stir it often to keep it smooth. In the fridge, your roasted tomato soup will last about 4 to 5 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, it's best to toss it. By following these steps, you can enjoy your delicious soup whenever you like! To make roasted tomato soup, start by roasting fresh veggies. You will need ripe tomatoes, onion, and garlic. Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, quartered onion, and garlic cloves on a baking sheet. Drizzle with olive oil and sprinkle with spices like basil and oregano. Roast for about 30 to 35 minutes until soft. Once roasted, transfer everything into a pot. Add vegetable broth and simmer. Use an immersion blender to puree until smooth. If you want a creamier soup, stir in heavy cream at the end. Yes, you can use canned tomatoes if fresh ones are not available. Canned tomatoes are often already cooked, so adjust your cooking time. Drain any excess liquid from the can to avoid a watery soup. You’ll miss some of the roasted flavor, but the soup will still taste great. To serve more people, simply multiply all the ingredients. If the original recipe serves four, double everything for eight servings. Keep the cooking time the same, but check for doneness. The soup should be thick and flavorful, so adjust the broth as needed. This article shares a simple roasted tomato soup recipe. We covered the ingredients, from ripe tomatoes to spices. You learned how to roast and blend the vegetables for rich, tasty flavors. Plus, I shared tips for perfect texture and flavor boosts. Remember, this soup can be adjusted to fit your taste. It stores well and can be frozen easily. Enjoy making this healthy meal that warms your soul and delights your taste buds. Better yet, share your soup experience with family and friends!$

Roasted Tomato Bliss Soup

A delicious and creamy tomato soup made with roasted tomatoes, garlic, and herbs.

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Prep Time 15

Cook Time 35

Total Time 50

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 lbs ripe tomatoes, halved
1 medium onion, quartered
4 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
2 cups vegetable broth
0.5 cup heavy cream (optional for creaminess)
for garnish fresh basil leaves

Instructions

Preheat your oven to 400°F (200°C).
On a large baking sheet, arrange the halved tomatoes, quartered onion, and garlic cloves.
Drizzle the olive oil over the vegetables, then sprinkle with dried basil, oregano, sugar, salt, and pepper. Toss everything to ensure even coating.
Roast in the oven for 30-35 minutes or until the tomatoes are caramelized and soft.
Once roasted, transfer the vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat.
Use an immersion blender to puree the mixture until smooth. If you prefer a chunkier texture, blend less.
Stir in the heavy cream (if using) and adjust the seasoning with salt and pepper to taste.
Let it cook on low for an additional 5-10 minutes.
Serve hot, garnished with fresh basil leaves for an aromatic finish.

Notes

Add more herbs for extra flavor.

Keyword roasted, soup, tomato, vegetarian