Indulge in the comforting warmth of roasted tomato soup, a dish that combines the sweetness of roasted tomatoes with aromatic herbs and spices. Perfect as a starter or a main course, this soup is not only simple to make but also packed with flavor. Serve it with a drizzle of olive oil and some crusty bread for a delightful meal that warms the soul.
Ingredients
– 2 pounds ripe tomatoes, halved
– 1 large onion, chopped
– 4 cloves garlic, minced
– 3 tablespoons olive oil
– Salt and pepper to taste
– 2 cups vegetable broth
– 1 teaspoon dried basil
– 1 teaspoon sugar
– Fresh basil leaves for garnish
– Grated Parmesan cheese (optional)
Servings and Cooking Time
This recipe yields approximately 4 servings. Preparation time is about 15 minutes, and cooking time is around 45 minutes.
Nutritional Value
Each serving (1 cup) of roasted tomato soup contains approximately 150 calories, 6g of fat, 20g of carbohydrates, 3g of protein, and 4g of fiber. This is based on a single serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Arrange the halved tomatoes on a baking sheet, cut side up.
3. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
4. Roast the tomatoes in the oven for about 25-30 minutes, until caramelized.
5. In a large pot, heat the remaining olive oil over medium heat.
6. Add the chopped onion and sauté until translucent, about 5-7 minutes.
7. Stir in the minced garlic and cook for an additional minute.
8. Remove the roasted tomatoes from the oven and add them to the pot.
9. Pour in the vegetable broth and add the dried basil and sugar.
10. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
11. Use an immersion blender to puree the soup until smooth.
12. Adjust seasoning with salt and pepper to taste.
13. Serve hot, garnished with fresh basil and grated Parmesan if desired.
Alternative Ingredients
You can substitute fresh tomatoes with canned tomatoes for convenience. Additionally, using vegetable broth can be replaced with chicken broth for a non-vegetarian option. Fresh herbs can also be swapped for dried ones if necessary.
Serving and Pairings
Roasted tomato soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or a fresh green salad. A dollop of sour cream or a sprinkle of croutons can enhance the dish’s texture and flavor.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through.
Cooking Mistakes
- Using underripe tomatoes can result in an acidic flavor.
- Not roasting the tomatoes long enough may prevent them from developing sweetness.
- Overcooking the garlic can lead to a bitter taste.
- Skipping the blending step will leave you with a chunky, less appealing soup.
- Neglecting to taste and adjust seasoning can lead to bland soup.
Helpful Tips
- For a creamier texture, stir in heavy cream or coconut milk after blending.
- Experiment with spices like thyme or oregano for added depth.
- Garnish with fresh herbs for a pop of color and flavor.
- Serve with a drizzle of balsamic reduction for a gourmet touch.
FAQs
Can I make roasted tomato soup in advance?
Yes, you can prepare the soup in advance and store it in the refrigerator. It actually tastes better the next day as the flavors meld together.
Is roasted tomato soup vegan?
Yes, this roasted tomato soup recipe is vegan-friendly as it uses vegetable broth and does not include any animal products.
How can I thicken my tomato soup?
To thicken your soup, you can add a small amount of cornstarch mixed with water, or incorporate cooked potatoes or rice before blending.
Can I add other vegetables to the soup?
Absolutely! Carrots, bell peppers, or zucchini can be added for additional flavor and nutrition.
How do I prevent my soup from being too acidic?
Adding a pinch of sugar or a small amount of baking soda can help balance the acidity of the tomatoes.
Conclusion
Roasted tomato soup is a delightful dish that brings warmth and comfort to any table. With its rich flavors and simple preparation, it’s perfect for both casual meals and special occasions. Enjoy this classic recipe with your favorite sides and make it a staple in your kitchen.
Roasted Tomato Soup
Ingredients
- 2 pounds ripe tomatoes halved
- 1 large onion chopped
- 4 cloves garlic minced
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Fresh basil leaves for garnish
- Grated Parmesan cheese optional
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange the halved tomatoes on a baking sheet, cut side up.
- Drizzle with olive oil and season with salt and pepper.
- Roast the tomatoes for about 25-30 minutes, until caramelized.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Add the roasted tomatoes to the pot.
- Pour in the vegetable broth and add basil and sugar.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend the soup until smooth and adjust seasoning to taste.
