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Roasted Tomato Soup

Roasted Tomato Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 lbs Roma tomatoes, halved
  • 1 medium onion, cut into wedges
  • 4 cloves garlic, smashed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp sugar (optional)
  • 1 cup vegetable broth
  • 1/4 cup heavy cream
  • Fresh basil leaves

Method
 

  1. Heat oven to 400°F. On a sheet pan, toss tomatoes, onion, garlic, olive oil, salt, and pepper. Roast 25 to 30 minutes until collapsed and charred at the edges.
  2. Transfer roasted vegetables and juices to a blender with broth; blend until smooth.
  3. Pour puree into a pot, stir in cream, and simmer 5 minutes. Adjust seasoning.
  4. Ladle into bowls, drizzle with cream or olive oil, and top with fresh basil.

Notes

If you don't have fresh basil, a spoonful of pesto swirled on top works nicely. The soup can be made ahead and reheated; it will thicken as it sits, so add broth when reheating.