Description
A rich and flavorful roasted tomato soup made with oven-roasted Campari tomatoes, onions, garlic, and seasoned with oregano and smoked paprika. Blended smooth and enriched with vegetable broth and creamy heavy cream, garnished with fresh basil for an aromatic finish. Perfectly comforting and easy to prepare, served alongside grilled cheese or a fresh side salad.
Ingredients
Units
Scale
Vegetables
- 4 pounds Campari tomatoes or tomatoes on the vine, halved
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered if large
Seasonings & Oils
- 3 tablespoons olive oil
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
Liquids & Herbs
- 1 cup vegetable broth (or chicken stock)
- 1/4 cup heavy cream, plus more for serving
- 1/2 cup fresh basil, loosely packed, plus more for garnish
Instructions
- Roast the veggies: Preheat your oven to 450°F (232°C). Arrange the halved tomatoes, chopped onion, and garlic cloves in a large casserole or deep baking dish. Drizzle evenly with olive oil and season with kosher salt, oregano, and smoked paprika. Toss gently to combine and spread out evenly. Bake for 30 to 40 minutes until the vegetables are tender and slightly caramelized, tossing halfway through the roasting time to ensure even cooking.
- Make the soup: Carefully transfer the roasted vegetables along with their juices into a large pot. Add the fresh basil leaves. Using an immersion blender, blend the mixture until completely smooth. Alternatively, transfer the veggies in batches to a regular blender and blend until smooth. Pour in the vegetable broth and heavy cream, stirring well to combine into a creamy, rich soup base.
- Season and serve: Taste your soup and adjust the seasoning with additional salt if needed. If the soup tastes too acidic, add a spoonful of sugar to balance the flavors. Ladle the soup into bowls and garnish with chopped fresh basil and an extra drizzle of heavy cream if desired. Serve hot alongside grilled cheese sandwiches or a fresh side salad for a comforting meal.
Notes
- Choose ripe, fresh tomatoes like Campari or vine tomatoes for the best flavor.
- Garlic cloves can be halved or quartered to ensure even roasting and to infuse deeper flavor.
- Adjust seasoning and acidity to taste; sugar can balance tomato acidity if needed.
- This soup stores well; refrigerate leftovers for up to 3 days or freeze for up to 2 months.
- For a vegan version, substitute heavy cream with coconut cream or cashew cream and use vegetable broth.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 180
- Sugar: 7g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
