Roasted Tomato Bliss Soup

$- 2 pounds ripe tomatoes, halved - 1 medium red onion, quartered - 4 cloves garlic, unpeeled - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 3 cups vegetable broth - 1/2 cup fresh basil leaves, torn - 1/4 cup heavy cream (optional) The main ingredients create a rich and tasty soup. Ripe tomatoes bring sweetness. Red onions add depth. Garlic gives a warm flavor. Olive oil helps roast them perfectly. Dried oregano offers an herbaceous touch. Sugar balances the acidity of the tomatoes. Vegetable broth adds a savory base. Fresh basil provides brightness. Cream makes it smooth and rich. - A pinch of red pepper flakes for heat - A squeeze of lemon juice for brightness - Grated Parmesan cheese for a savory finish These optional ingredients add layers of taste. Red pepper flakes bring spice. Lemon juice gives a zesty kick. Parmesan cheese enhances umami. Feel free to experiment with these for a unique touch. - Large baking sheet for roasting - Sharp knife for cutting - Immersion blender for smooth soup - Large saucepan for simmering - Measuring spoons for accuracy Using the right tools makes cooking easier. A large baking sheet holds all the veggies. A sharp knife ensures clean cuts. An immersion blender quickly blends the soup. A large saucepan lets the soup simmer evenly. Measuring spoons help keep flavors balanced. {{ingredient_image_2}} To start, wash the tomatoes and cut them in half. Take a medium red onion and cut it into quarters. Leave the garlic cloves unpeeled; this keeps their flavor strong. Arrange all the veggies on a large baking sheet. Place the tomatoes with the cut sides up. Next, drizzle 2 tablespoons of olive oil over the vegetables. This will help them roast well. Sprinkle 1 teaspoon of dried oregano, 1 teaspoon of sugar, and salt and pepper on top. Make sure to coat them evenly. Now, preheat your oven to 400°F (200°C). Once it's ready, place the baking sheet inside. Roast for 30-35 minutes. Look for caramelized tomatoes and soft onions. When the vegetables are done, take the baking sheet out of the oven. Let them cool for a bit. Squeeze the roasted garlic from its skins and throw away the skins. In a large saucepan, mix the roasted vegetables with 3 cups of vegetable broth. Heat this over medium heat until it simmers gently. Use an immersion blender to purée the soup until smooth. If you like some texture, blend only half and mix it back in. Finally, stir in 1/2 cup of torn fresh basil leaves and heavy cream if you want. Taste the soup and add more salt or pepper if needed. Heat for about 5 minutes. Serve hot in bowls, adding extra basil for a fresh touch! To get the best flavor, use ripe tomatoes. Their sweetness makes the soup rich. Roasting adds depth. The caramelization from roasting brings out natural sugars. Garlic and onion also sweeten when roasted. Use fresh basil for a bright finish. It adds freshness and aroma. If you like cream, add it for a velvety texture. Just remember to taste as you go. Adjust seasoning with salt and pepper. One common mistake is not roasting long enough. You want those tomatoes to caramelize fully. If they are still firm, they won't taste as good. Another mistake is skipping the garlic skins. The skins protect garlic during roasting. Removing them too early can lead to burnt garlic. Lastly, don't forget to blend well. A smooth soup enhances the eating experience. If you prefer a chunky soup, blend half. If your soup is too thick, add more broth. You can also use water if you run out. For a thicker soup, blend less. Keep some chunks for texture. If you like a creamier soup, add more heavy cream. Stir it in after blending for the best results. Always taste before serving. Adjust the soup to your liking. Pro Tips Choose the Right Tomatoes: For the best flavor, select ripe heirloom or vine-ripened tomatoes. Their natural sweetness will enhance the soup's taste. Don’t Skip the Garlic: Roasting garlic adds a sweet, mellow flavor. Make sure to include it for a rich depth in your soup. Adjust Consistency: If you prefer a chunkier texture, blend only half of the soup and stir it back in. This adds a delightful mouthfeel. Garnish with Freshness: Always top your soup with fresh basil and a drizzle of olive oil just before serving for an aromatic finish. {{image_4}} You can easily make this soup vegan. Simply skip the heavy cream. The soup is still rich and creamy with the roasted tomatoes and garlic. You can also use cashew cream. Just blend soaked cashews with water until smooth. This adds a nice nutty flavor. Want to switch things up? You can add a few extra ingredients. Try adding carrots or bell peppers to the roasting mix. They bring sweetness and depth. For a touch of zest, add a splash of lemon juice just before serving. This brightens the flavors nicely. If you like heat, add some spice! Toss in red pepper flakes before roasting. It gives the soup a nice kick. You can also add diced jalapeños to the veggie mix. For a smoky flavor, try adding smoked paprika. This gives your soup a warm, rich taste. To store roasted tomato soup, let it cool first. Use an airtight container for storage. This helps keep the flavors fresh. If you plan to eat it soon, store it in the fridge. It can stay there for up to five days. For longer storage, use freezing methods. When freezing, pour the soup into freezer bags. Leave some space at the top. The soup expands when frozen. To reheat, thaw it overnight in your fridge. Heat it on the stove over medium-low heat. Stir frequently to keep it smooth. You can also use a microwave for quick reheating. Just be sure to stir it halfway through. Roasted tomato soup lasts about five days in the fridge. In the freezer, it can last up to three months. Always check for spoilage before using. If it smells off or looks strange, it’s best to discard it. To keep it fresh, avoid storing it with strong-smelling foods. Yes, you can use canned tomatoes. They are a great option when fresh tomatoes are out of season. Choose whole or diced canned tomatoes for best results. Drain some liquid if you prefer a thicker soup. Canned tomatoes often have good flavor. Look for ones packed in juice or puree for more taste. To reduce acidity, you can add a pinch of sugar. This helps balance the flavors. Adding a bit of heavy cream also softens the acidity. Another option is to include baking soda. Just a small pinch can help neutralize the acid. Taste as you go to find the right mix. Roasted tomato soup pairs well with many sides. Here are some tasty options: - Grilled cheese sandwiches - Crusty bread or baguettes - Garlic bread - A fresh green salad - Cheese and crackers Each of these complements the flavor of the soup perfectly! Roasted tomato soup is a tasty dish you can make at home. We covered the main ingredients, optional flavors, and tools needed. I shared step-by-step instructions to help you prep, roast, and blend your ingredients. Remember to follow my tips to enhance flavor and avoid common mistakes. You can even adjust the recipe for vegans or spice lovers. Lastly, I provided storage tips to keep your soup fresh. Enjoy making your soup and experimenting with different flavors!$

Roasted Tomato Bliss Soup

A comforting and flavorful soup made from roasted tomatoes, onions, and garlic, finished with fresh basil and cream.

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Prep Time 15

Cook Time 35

Total Time 50

Course Appetizer

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

2 pounds ripe tomatoes, halved
1 medium red onion, quartered
4 cloves garlic, unpeeled
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon sugar
to taste salt and pepper
3 cups vegetable broth
1/2 cup fresh basil leaves, torn
1/4 cup heavy cream (optional)

Instructions

Begin by preheating your oven to 400°F (200°C), setting the stage for roasting.
On a large baking sheet, place the halved tomatoes with the cut side facing up, along with the quartered red onion and unpeeled garlic cloves.
Drizzle the olive oil over the arranged vegetables, ensuring an even coating. Then, sprinkle the dried oregano, sugar, salt, and pepper generously over everything for flavor enhancement.
Transfer the baking sheet to the preheated oven and roast for 30-35 minutes. You're looking for the tomatoes to become caramelized and the onions to soften beautifully.
Once roasted, carefully remove the baking sheet from the oven and allow it to cool slightly. Squeeze the roasted garlic from its skins, discarding the skins afterward.
In a large saucepan, combine the roasted vegetables, which will be bursting with flavor, along with their juices and the vegetable broth. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Using an immersion blender, purée the soup until it's smooth and creamy. If you prefer a bit of texture, you can blend only half of the mixture in a regular blender, then return it to the saucepan.
Stir in the torn fresh basil and the heavy cream, if you're using it. Taste and adjust seasoning with additional salt and pepper as needed. Let the soup heat through for about 5 minutes.
Ladle the soup into bowls and serve it hot, garnished with extra basil leaves for freshness and a light drizzle of olive oil if desired.

Notes

Serve in rustic bowls with a swirl of cream and fresh basil. A side of crusty bread pairs well.

Keyword roasted, soup, tomato, vegetarian