Roasted Tomato Soup

Servings: 4
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes

Description

Roasted tomato soup is a comforting, flavourful dish made by roasting fresh tomatoes, onion, and garlic until caramelised and tender. Roasting intensifies the natural sweetness of the vegetables while adding a rich, smoky depth of flavour. Blended with broth and finished with a touch of cream, this soup is smooth, nourishing, and perfect as a light meal or appetiser. Pair it with crusty bread or a grilled cheese sandwich for a satisfying dining experience.

Ingredients

• 6 ripe tomatoes, halved
• 1 red onion, quartered
• 1 whole garlic bulb (or 8 garlic cloves)
• 2 tbsp olive oil
• 1 tsp dried oregano or Italian seasoning
• Salt and black pepper, to taste
• 1–2 cups vegetable or chicken broth
• 2 tbsp cream (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Arrange the halved tomatoes and quartered onion on a baking tray. If using a whole garlic bulb, slice off the top to expose the cloves and place it on the tray.
3. Drizzle everything with olive oil and sprinkle with oregano, salt, and pepper.
4. Roast for 35–40 minutes, or until the vegetables are soft and lightly caramelised.
5. Allow the vegetables to cool slightly. Squeeze the roasted garlic cloves from their skins if using a whole bulb.
6. Transfer the roasted vegetables to a blender. Add 1 cup of broth and blend until smooth.
7. Pour the mixture into a saucepan. Add more broth as needed to reach your desired consistency.
8. Simmer over medium heat for 5–10 minutes.
9. Stir in the cream if desired and adjust seasoning to taste.
10. Serve hot and garnish with fresh herbs, croutons, or a swirl of cream.

Notes

• Roma or vine-ripened tomatoes provide the best flavour.
• For a dairy-free version, omit the cream or use coconut cream.
• Vegetable broth keeps the recipe vegetarian.

Tips

• Roast the vegetables until slightly charred for deeper flavour.
• Blend carefully while ingredients are warm.
• Add fresh basil after blending for a classic tomato-basil variation.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutritional Information (Per Serving)

Approximate values:

• Calories: 120
• Protein: 3g
• Carbohydrates: 12g
• Fiber: 3g
• Fat: 7g
• Saturated Fat: 1g
• Sodium: 350mg
• Vitamin C: 35% DV

Health Benefits

• Rich in Antioxidants: Tomatoes contain lycopene, which may support heart health.
• Vitamin-Rich: Provides vitamins A, C, and potassium.
• Low in Calories: A filling option suitable for balanced diets.
• Immune Support: Garlic contains beneficial compounds that may support immune function.
• Heart-Friendly: Olive oil provides healthy monounsaturated fats.

Frequently Asked Questions

Q: Can I use canned tomatoes?
A: Yes. Use about 2 cans (28 oz total) of whole peeled tomatoes and roast them with the onion and garlic.

Q: Can I freeze this soup?
A: Yes. Cool completely and freeze for up to 3 months. Thaw overnight before reheating.

Q: How can I make it thicker?
A: Use less broth or simmer longer to reduce excess liquid.

Q: What can I serve with roasted tomato soup?
A: Grilled cheese sandwiches, garlic bread, crackers, or a fresh green salad pair wonderfully.

Q: Is the cream necessary?
A: No. The soup is naturally creamy from the roasted vegetables and tastes excellent without it.

This roasted tomato soup is simple, wholesome, and packed with rich roasted flavours, making it an ideal recipe for cosy lunches, light dinners, or meal preparation throughout the week.