Creamy Roasted Tomato Soup for Cozy Nights In

Enjoy a warm bowl of Roasted Tomato Soup, a comforting dish that blends rich flavors in just 15 minutes of prep time.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

10 large fresh tomatoes about 3 pounds
2 tablespoons olive oil or avocado oil
to taste salt feel free to adjust
1 medium onion or shallots
3 cloves garlic or garlic powder
4 cups broth vegetable or chicken, low-sodium preferred

For the Seasoning

1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon sugar optional

For the Creaminess

1 cup heavy cream or coconut milk for dairy-free

For Garnish

to taste fresh basil optional
to taste Parmesan cheese or nutritional yeast for vegan

Equipment

Oven
Baking Sheet
Large bowl
large pot
Immersion blender

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut tomatoes into quarters, drizzle with olive oil, and season with salt. Roast for 45 minutes.
In a large pot, heat olive oil and sauté onion until translucent. Add minced garlic and cook for 1 minute.
Once tomatoes are roasted, add to the pot with broth, basil, Italian seasoning, and sugar. Simmer for 10 minutes.
Blend the soup until completely smooth using an immersion blender.
Stir in heavy cream and adjust seasoning. Gently reheat if necessary.
Serve the soup hot, garnished with basil and Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 80mgSodium: 600mgPotassium: 950mgFiber: 3gSugar: 6gVitamin A: 1500IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 4-5 days or freeze for up to 3 months.

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