Roasted Tomato Soup
Roasting the tomatoes and veggies in this Roasted Tomato Soup takes this recipe to the next level. It brings out a deep flavor that makes this roasted tomato soup taste rich and slow-simmered—without requiring hours in the kitchen. It’s cozy, nourishing, and perfect for colder days when you want something comforting but still simple and easy.
Ingredients
- 3 lbs. Fresh Tomatoes
- Olive Oil for drizzling
- Salt as much as desired
- 2 Yellow Onions rough chopped
- 5 cloves Garlic smashed
- 2.5 oz. Basil Leaves
- 1 tsp. Black Pepper
- 1 tsp. Oregano
- 1 cup Chicken Broth more if you'd like a thinner consistency
- ½ cup Heavy Cream
- ½-1 cup Parmesan Cheese Shreds
Instructions
- Preheat the oven and line a baking sheet.
- Arrange the tomatoes, onion, and garlic on the baking sheet and drizzle with olive oil and salt.
- Roast until the tomatoes are soft, blistered, and lightly caramelized, approximately 30-45 minutes.
- Transfer the roasted vegetables to a large pot and blend with an immersion blender, or let the veggies cool and blend in a blender before adding to a pot. Get it as smooth as you'd like, or leave it a bit chunky.
- Add the broth, cream, and spices and stir as it comes to a gentle simmer.
- Taste and adjust seasoning as needed, or add more broth if you'd like a thinner consistency before serving.