Description
This roasted tomato soup enhances the rich flavors of tomatoes with olive oil, herbs, and a touch of caramelization, creating a complex and satisfying dish perfect for any season.
Ingredients
Units
Scale
- 3 lbs. tomatoes (1.4 kg), cut into quarters
- 1 medium yellow onion, cut into quarters
- 5 garlic cloves, left in skin
- Olive oil
- Salt
- Pepper
- Thyme
- Oregano
- 3 cups chicken or vegetable broth (720 ml)
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the tomatoes into quarters and the onion into quarters.
- In a large bowl, toss the tomatoes with olive oil, salt, pepper, thyme, and oregano until evenly coated.
- Arrange the tomatoes, garlic cloves, and onion quarters in a single layer on a baking sheet.
- Roast in the preheated oven for about 1 hour, or until the tomatoes are soft and slightly caramelized.
- Remove the garlic cloves from their skins and transfer all the roasted ingredients to a large pot.
- Add the chicken or vegetable broth to the pot and bring to a simmer over medium heat.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until smooth.
- Adjust seasoning with additional salt and pepper to taste.
- Serve hot, or chill and serve cold if preferred.
Notes
Roasting the tomatoes adds depth and complexity to the flavor. This soup can be served hot or cold, making it versatile for different weather. If you prefer a smoother texture, strain the soup after blending. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 800
- Fat: 5
- Carbohydrates: 24
- Fiber: 4
- Protein: 4
- Cholesterol: 0