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: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12
- Sodium: 800
- Fat: 5
- Carbohydrates: 24
- Fiber: 4
- Protein: 4
- Cholesterol: 0