Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup is a warm hug in a bowl. It’s that kind of dish that wraps you in cozy vibes and brings a smile at the dinner table. You know those days when the chilliness outside makes you crave something comforting? This soup is your go-to. By roasting ripe tomatoes, you’ll draw out their natural sweetness and create a deep, rich flavor profile. Toss in some aromatic garlic and fresh herbs, and you’ve got a delightful symphony of flavors. Not to mention, it’s incredibly simple to whip up, making it perfect for busy weeknights or leisurely weekends! With its creamy texture and heartwarming aroma wafting through your kitchen, your family will be clamoring for seconds. So, grab your apron, and let’s get cooking!

Why This Recipe Works

Roasting tomatoes elevates their flavor profile, resulting in a deep, rich taste that perfectly complements the creamy texture of this soup. The slow-cooked garlic adds an aromatic sweetness, while fresh herbs balance its warmth. This recipe taps into the essence of comfort food, making it perfect for cozy evenings and gatherings alike.

Why You’ll Love This Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup isn’t just delicious; it’s also incredibly easy to make. The use of fresh, garden-quality tomatoes and fragrant spices brings a burst of flavor that will have your family asking for seconds. The optional heavy cream adds a velvety touch, transforming simple ingredients into an extraordinary dish that warms the heart and soul.

Ingredients

• 4 lb ripe tomatoes, quartered
• 1 head garlic, cloves separated but skin intact
• ¼ cup + 1 tbsp olive oil
• 1 teaspoon sea or kosher salt
• 1 teaspoon cracked black pepper
• 1 medium sweet onion, diced
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 2 tablespoons balsamic vinegar
• 1 quart vegetable broth, homemade or high quality
• 1 sprig fresh thyme
• ¼ cup heavy cream (optional)
• ¼ cup fresh basil, plus more for garnish

Preparing the Tomatoes for Roasting

1. Preheat the Oven
   Set your oven to 400°F. Prepare a rimmed baking sheet by lining it with parchment paper.

2. Arrange the Tomatoes and Garlic
   Spread the quartered tomatoes on the baking sheet, and distribute the garlic cloves among them.

3. Season and Roast
   Drizzle the tomatoes and garlic with olive oil, then rub it in to ensure even coverage. Sprinkle with salt and pepper. Roast in the oven for 1 hour or until soft and caramelized.

Sautéing the Aromatics

1. Cook the Onions
   In a Dutch oven over medium heat, add 1 tablespoon of olive oil. Once shimmering, add diced onions and sauté for 6-7 minutes until soft.

2. Add Herbs and Deglaze
   Stir in dried basil and oregano, cooking until fragrant (about 1-2 minutes). Deglaze with balsamic vinegar, allowing it to reduce by half.

3. Infuse the Broth
   Pour in the vegetable broth and add a sprig of fresh thyme. Bring to a boil, then reduce the heat to medium-low and let simmer for 10-15 minutes.

Blending the Soup

1. Prepare Roasted Garlic
   Remove the roasted garlic cloves from the baking sheet (caution: they will be hot). Allow to cool slightly, then squeeze the garlic from their skins.

2. Combine Ingredients
   Discard the thyme stem, then add the roasted tomatoes and garlic to the broth mixture. If desired, stir in the heavy cream and fresh basil.

3. Blend Until Smooth
   Use an immersion blender to puree the soup until it reaches your preferred consistency. Add more broth if needed.

Serving Suggestions

Ladle the flavorful soup into bowls and garnish with additional fresh basil. This creamy roasted tomato soup pairs beautifully with crusty bread or a fresh salad for a complete meal.

Tips for Success

• Ensure tomatoes are ripe for the best flavor.
• Adjust seasonings to taste, adding more herbs if desired.
• Use an immersion blender for convenience, or blend in batches for a smoother texture.

Variations

• Add a splash of lemon juice for brightness.
• Stir in cooked pasta or rice for a heartier meal.
• Swap fresh basil for other herbs like parsley or cilantro for a different flavor profile.

Storage Tips

Store the leftover soup in a tightly sealed container in the refrigerator for up to one week. For longer storage, freeze in an airtight container for up to three months.

FAQs

1. Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can be used, but fresh tomatoes offer a superior flavor.

2. Is it necessary to add cream?
No, the cream is optional. The soup is delicious and creamy even without it.

3. How do I make the soup dairy-free?
Simply omit the heavy cream and consider using coconut cream for a non-dairy alternative.

4. Can I double the recipe?
Absolutely! Just ensure you have a large enough pot for all the ingredients.

5. How do I reheat leftover soup?
Reheat gently on the stove over low heat; you may need to add a bit of broth to thin it out.

This Creamy Roasted Tomato Soup not only serves as a delicious meal option but also encapsulates the warmth and togetherness of home-cooked food. Perfect as a starter or paired with crusty bread, each bowl promises a delightful experience. Indulge in this comforting dish whenever you seek a taste of nostalgia, or simply a great way to enjoy seasonal tomatoes.

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