Roasted Tomato Soup
Indulge in the rich, velvety goodness of roasted tomato soup, a dish that captures the essence of summer tomatoes and the warmth of cozy meals. This simple yet flavorful recipe brings together the sweetness of roasted tomatoes, aromatic garlic, and fresh herbs, creating a soup that’s both nourishing and satisfying. Perfect for a quick lunch or as a starter for dinner, this soup will warm your soul and tantalize your taste buds.
Ingredients
– 2 pounds ripe tomatoes, halved
– 1 onion, chopped
– 4 cloves garlic, unpeeled
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 teaspoon sugar (optional)
– 3 cups vegetable broth
– Fresh basil leaves, for garnish
– Cream or yogurt, for serving (optional)
Servings and Cooking Time
This recipe serves 4. Preparation time is 10 minutes, and cooking time is approximately 45 minutes.
Nutritional Value
Per serving (1 cup), this soup contains approximately:
– Calories: 140
– Protein: 3g
– Fat: 5g
– Carbohydrates: 22g
– Fiber: 3g
This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Arrange the tomato halves, onion, and garlic on a baking sheet.
3. Drizzle with olive oil and season with salt, pepper, and sugar.
4. Roast in the oven for 30-35 minutes until the tomatoes are caramelized.
5. Remove from the oven and let cool slightly.
6. Squeeze the garlic out of its skins and transfer all roasted ingredients to a blender.
7. Add vegetable broth to the blender and blend until smooth.
8. Pour the mixture into a pot and heat over medium heat for 5-10 minutes.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with fresh basil and a swirl of cream or yogurt if desired.
Alternative Ingredients
You can substitute fresh tomatoes with canned tomatoes for a quicker version. Use vegetable broth or chicken broth depending on your dietary preferences. For a creamy texture, add a splash of coconut milk or dairy cream.
Serving and Pairings
Roasted tomato soup pairs wonderfully with a slice of crusty bread, grilled cheese sandwiches, or a fresh garden salad. It also complements pasta dishes well, making it a versatile option for any meal.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through. This soup can be frozen for up to 3 months; just thaw and reheat before serving.
Cooking Mistakes
- Not roasting the tomatoes long enough to develop flavor.
- Using unripe tomatoes which can taste bland.
- Forgetting to peel the garlic, which can affect texture.
- Over-salting the soup without tasting first.
- Neglecting to blend thoroughly, leaving chunks in the soup.
Helpful Tips
- Use a high-speed blender for a super smooth texture.
- Experiment with herbs like thyme or oregano for added flavor.
- Roasting at a higher temperature can intensify sweetness.
- Garnish with croutons for added crunch.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes are a great substitute and can save time. Choose high-quality canned tomatoes for the best flavor.
How can I make the soup spicier?
Add red pepper flakes or a diced jalapeño during roasting for a spicy kick.
Can I add other vegetables to this soup?
Absolutely! Carrots, bell peppers, or even zucchini can be roasted alongside the tomatoes for added nutrition and flavor.
Is this soup vegan?
Yes, as long as you use vegetable broth and omit any dairy toppings.
How long does the soup last in the fridge?
The soup can be stored in the refrigerator for about 4 days if kept in an airtight container.
Conclusion
Roasted tomato soup is not just a dish; it’s a comforting experience that brings warmth and satisfaction. With its simple ingredients and easy preparation, it’s perfect for any occasion. Enjoy it as a meal on its own or as an accompaniment to your favorite dishes. Try it today and savor the delightful flavors of this classic recipe!
Roasted Tomato Soup
Ingredients
- 2 pounds ripe tomatoes halved
- 1 onion chopped
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon sugar optional
- 3 cups vegetable broth
- Fresh basil leaves for garnish
- Cream or yogurt for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the tomato halves, onion, and garlic on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and sugar.
- Roast in the oven for 30-35 minutes until the tomatoes are caramelized.
- Remove from the oven and let cool slightly.
- Squeeze the garlic out of its skins and transfer all roasted ingredients to a blender.
- Add vegetable broth to the blender and blend until smooth.
- Pour the mixture into a pot and heat over medium heat for 5-10 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh basil and a swirl of cream or yogurt if desired.
