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Roasted Tomato Soup: Comfort in a Bowl - Roasted tomato soup: make this incredibly flavorful and creamy homemade soup. Roasting the vegetables intensifies the t

Roasted Tomato Soup: Comfort in a Bowl

Roasted tomato soup: make this incredibly flavorful and creamy homemade soup. Roasting the vegetables intensifies the taste for a comforting meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 28 ounce can whole tomatoes
  • 1/2 onion, cut into quarters
  • 1 garlic clove, peeled
  • 2 sprigs fresh thyme
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup vegetable broth

Method
 

  1. Preheat oven to 400°F.
  2. Place tomatoes, onion, garlic, and thyme on a sheet tray; toss with olive oil, salt, and pepper.
  3. Roast for 30 minutes until onions caramelize.
  4. Blend roasted vegetables with reserved tomato juice and vegetable broth until smooth.

Notes

- Use good quality canned whole peeled tomatoes; they form the backbone of this soup's flavor. San Marzano are excellent if available. - Don't overcrowd the baking sheet when roasting the vegetables. Give them space to caramelize properly, or they will steam instead of roast. - For an extra creamy texture, a splash of heavy cream or coconut milk can be added at the end, before serving. My own experience taught me to add it off the heat to prevent curdling. - Store leftover roasted tomato soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.