Description
A delightful roasted tomato soup made with fresh Campari tomatoes, onions, and garlic, blended with cream for a rich, comforting dish.
Ingredients
Scale
- 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
