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Easy Roasted Tomato Soup
The aroma of roasting tomatoes fills the kitchen, wrapping it in warmth and anticipation. I fondly remember the first time I made tomato soup, inspired by summer gardens bursting with ripe tomatoes. Each slice of fresh Campari tomatoes splashed with olive oil felt like a celebration, an act of love carving out childhood memories through sights and smells.
As I arranged the large onion and cloves of garlic on a baking sheet, I felt connected to countless generations that have shared this comforting dish. Roasted tomato soup brings people together, turning simple ingredients into a bowlful of joy. Every bite of that rich, creamy texture unlocks a sense of nostalgia while embracing a vibrant, robust flavor that dazzles the palate.
With only a handful of easy-to-find ingredients, crafting this delightful roasted tomato soup feels like a rewarding culinary journey. It’s not just about creating a meal; it’s about savoring the experience of cooking and sharing it with those you hold dear. Let’s dive into this delicious recipe, ensuring you capture the essence of homemade goodness in every bowl of roasted tomato soup.
Easy Roasted Tomato Soup: Roasting the Veggies
Roasting plays a crucial role in enhancing flavors when creating roasted tomato soup. The combination of Campari tomatoes, onion, and garlic develops a rich, caramelized sweetness. Begin by preheating your oven to 425°F. Next, wash the tomatoes thoroughly and slice them in half. Place them on a large baking sheet along with the onion pieces and halved garlic cloves.
Drizzle three tablespoons of olive oil over the spread of vegetables. Gently toss them to ensure even coating and sprinkle kosher salt, oregano, and smoked paprika. The seasoning will elevate the natural sweetness of the tomatoes, bringing out deeper, more complex flavors.
Roast for 30-40 minutes or until the tomatoes burst and the onions caramelize beautifully. Keep an eye on the garlic; it should become tender and golden, adding to the richness of the soup. The kitchen will fill with a delightful aroma, hinting at the delicious soup to come. Once done, allow the roasted veggies to cool slightly before moving on to the next step.
Easy Roasted Tomato Soup: Making the Soup
Using a blender or immersion blender, combine the roasted vegetables. Pour in one cup of vegetable broth or chicken stock for a more robust flavor, depending on your preference. Blend until smooth, enjoying the transformation of roasted tomatoes, onions, and garlic into a luscious base.
Transfer the mixture into a pot over medium heat. While the blend warms, pour in ¼ cup of heavy cream. This step adds a velvety texture and a touch of indulgence that makes the soup truly comforting. Stir well until everything combines seamlessly.
Taste the soup, adjusting seasoning to suit your palate. If you desire more depth, consider adding an extra pinch of kosher salt or oregano. A dollop of heavy cream on top of each serving adds an elegant touch. Heating the soup just until it bubbles—without boiling—ensures the flavors meld beautifully.
Easy Roasted Tomato Soup: Perfecting Results
To achieve the best flavor in your roasted tomato soup, using high-quality ingredients makes a difference. Opt for fresh Campari tomatoes or ripe tomatoes on the vine for that sweet, vibrant flavor. Likewise, the quality of olive oil can enhance your dish by providing richness and depth.
Experiment with additional herbs or spices. Fresh basil can elevate the soup further with its aromatic freshness. Simply chop and toss in a handful just before serving. If you enjoy a hint of heat, a pinch of red pepper flakes can kick it up a notch, emphasizing the flavor without overpowering the dish.
Some adjustments can tailor the soup to personal preferences. Should you prefer a chunkier texture, reserve some roasted tomatoes and onion pieces to stir into the blended soup. This step introduces delightful variations in texture and presentation, giving each bowl a homemade flair.
Easy Roasted Tomato Soup: Serving and Storage
Serve your delicious roasted tomato soup in rustic bowls, garnished with fresh basil for a vibrant touch. A drizzle of heavy cream creates an inviting presentation and enriches each serving. Enjoy the comforting soup with crusty bread or grilled cheeses for a delightful meal.
Leftover soup can store in an airtight container in the refrigerator for up to five days. To reheat, warm gently on the stove, stirring to maintain its creamy texture. Alternatively, freeze portions of the soup for quick meals later in the month. Allow the soup to cool completely before transferring it to freezer-safe containers, ensuring there’s enough room for expansion during freezing.
When you’re ready to enjoy frozen soup, thaw it overnight in the refrigerator before reheating. This approach maintains the delightful flavor and creamy consistency, making it a perfect quick meal or an effortless option for unexpected guests.
Creating this easy roasted tomato soup brings comfort and connection to the table. Each bowl holds layers of flavor and memories, proving once again that simple ingredients can create magic. This recipe invites you to savor the season’s bounty, reveling in each comforting spoonful and the heartwarming experience of sharing delicious meals with loved ones.
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Easy Roasted Tomato Soup
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful roasted tomato soup made with fresh Campari tomatoes, onions, and garlic, blended with cream for a rich, comforting dish.
Ingredients
- 2 lbs Campari tomatoes, halved
- 1 large onion, cut into wedges
- 4 cloves garlic, halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 cup vegetable broth or chicken stock
- 1/4 cup heavy cream
- Fresh basil, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Wash and halve the Campari tomatoes, then arrange them on a baking sheet with onion and garlic.
- Drizzle olive oil over the vegetables and sprinkle with salt, oregano, and smoked paprika; toss to coat.
- Roast for 30-40 minutes until tomatoes burst and onions caramelize.
- Let the roasted vegetables cool slightly, then blend them with vegetable broth until smooth.
- Transfer the mixture to a pot over medium heat and stir in heavy cream until well combined.
- Adjust seasoning to taste and heat until just bubbling.
- Serve garnished with basil and a drizzle of heavy cream.
Notes
For chunkier texture, reserve some roasted vegetables before blending. Store leftovers in the refrigerator for up to 5 days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: roasted tomato soup, comfort food, vegetarian soup, easy soup recipe, summer recipes
