Don’t settle for tomato soup from a can when you can have an utterly rich and healthy version you make at home!
This roasted tomato soup is such a wonderful treat, you’ll feel like you’ve been transported to a cozy cafe in Charming Town, USA. Every delicious sip is like heaven.
And like so many of our recipes, this one is easy to make – yay! Just roast a bunch of tomatoes, onion, and garlic. Then add it to a pot with chicken broth, some cream, basil, and seasonings. Use an immersion blender to blend it till smooth and it’s ready to serve.
We like to add a splash of heavy cream to each bowl as a finishing touch. Up the amazing factor with some cheesy croutons, warm bread, or a decadent grilled cheese sandwich.
It may be the perfect cold weather lunch. It’s also wonderful for a light dinner, especially when paired with a green salad.
Whatever time of day you decide to enjoy this ultimate comfort food, you’ll finish with a smile on your face!
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For more classics, try the best Chicken Soup and our healthy, delicious Lentil Soup.
Roasted Tomato Soup
Ingredients
- 2 ½ pounds fresh tomatoes a mix of regular garden tomatoes, heirlooms, cherry, and plum varieties is good
- 6 cloves garlic peeled
- 1 medium yellow onion sliced
- â…“ cup extra virgin olive oil
- salt and freshly ground black pepper
- 4 cups chicken broth or chicken stock
- 2 bay leaves
- 4 tbsp. butter
- ½ cup fresh basil leaves, chopped optional
- ¾ cup heavy cream optional
Instructions
- Preheat oven to 450℉.
- Wash, core and cut the tomatoes into halves. Spread them along with the garlic and onions on a rimmed baking sheet. Drizzle with ½ cup of olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes, or until caramelized.
- Once roasted, place the mixture in a large stock pot. Add 3 cups of the chicken broth, bay leaves, and butter. Bring it to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, until the liquid has reduced by a third.
- If using the basil leaves, wash, dry, and add them to the pot with ½ cup of the cream (if using – see Notes). Remove the bay leaves, then use an immersion blender to puree the soup until smooth, being careful to keep the hot liquid from splashing up. Turn the heat to low and adjust the consistency with the remaining broth, as needed.
- Season to taste with salt and pepper. Garnish individual servings with a splash of remaining heavy cream.