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This comforting soup celebrates the simple pleasure of ripe tomatoes roasted to sweet perfection. The result is a warm, velvety dish loaded with big flavor in every spoonful. Perfect for cozy dinners at home or for sharing with friends, this roasted tomato soup is sure to become a new favorite.
Ingredients
- 8 ripe tomatoes, halved
- 1 large onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
- ¼ cup heavy cream (optional)
- Handful of fresh basil leaves, torn
- Crusty bread cubes and shredded cheese for crouton toppers
Instructions
Preheat your oven to 400°F (200°C). Arrange the halved tomatoes, onion quarters, and garlic cloves in a single layer on a large baking sheet. Drizzle with olive oil, then sprinkle with dried oregano, salt, and pepper. Roast for 25 to 30 minutes, until the tomatoes are slightly charred and the onions are just turning golden.
Transfer the roasted vegetables to a large pot and pour in the broth. Bring the mixture to a gentle simmer over medium heat and let cook for 5 minutes to mingle all those roasted flavors. If you’re aiming for a creamier texture, stir in the heavy cream at this stage.
Use an immersion blender (or carefully transfer to a countertop blender) to purée the soup until smooth. Stir in half of the fresh basil at the end for a bright, herbaceous finish. Keep the soup warm on low heat while you quickly assemble the cheesy crouton toppers.
In a small skillet, add a drizzle of olive oil and toss in your bread cubes. Toast them until they’re golden and crisp. Remove from heat, sprinkle with your favorite shredded cheese, and let it melt slightly before adding the croutons on top of your soup. Garnish with any remaining basil and enjoy immediately.
This roasted tomato soup is wonderfully versatile: it’s naturally vegetarian (or can be vegan if you skip the dairy) and suits anyone craving something hearty but not too heavy. You can swap out the cream for coconut milk or regular milk, and use gluten-free bread for your croutons if needed. The fresh basil ties it all together, while the roasted tomatoes provide natural sweetness and depth. Whether you’re curled up on a weeknight or hosting a light lunch, this Sun-Kissed Roasted Tomato Soup brings a little sunshine to every bowl.
