When it gets chilly outside, all I crave is something warm and comforting like a bowl of roasted tomato soup. There’s something special about making it at home because it’s incredibly easy and tastes so fresh. You don’t need many ingredients, and the whole thing comes together quickly. It’s a go-to recipe for anyone who loves soup that bursts with flavor from juicy, roasted tomatoes.
This soup makes a perfect starter or a cozy meal by itself. I like it because I can control what goes into it, keeping it healthy yet tasty. Plus, it’s a great way to use up any tomatoes I have lying around. Whether you’re an experienced cook or just starting out, this easy roasted tomato soup is a dish you’ll want to make again and again.
Ingredients
Here’s what you’ll need to make my easy roasted tomato soup:
- Tomatoes: Use about 2 pounds of ripe tomatoes. I like using a mix of Roma and cherry tomatoes for extra flavor.
- Olive oil: Helps in roasting the tomatoes to perfection.
- Garlic: I recommend 3-4 cloves for a nice, rich taste.
Add these ingredients to bring more depth to the soup:
- Onion: One medium-sized onion, chopped.
- Vegetable broth: About 2 cups, to blend the flavors together.
- Basil: Fresh basil leaves, for a lovely aroma and taste.
- Salt & Pepper: To season according to taste. It adds a perfect balance to the flavors.
Optional ingredients if you’d like to switch things up:
- Cream: A splash of cream makes it richer.
- Parmesan cheese: Sprinkle some on top when serving.
Ensure everything is fresh for the best taste. Let’s get cooking and enjoy some delicious soup!
Instructions
Step 1
First, I preheat my oven to 400°F (200°C). I line a baking sheet with parchment paper. Then I place the tomatoes, garlic, and onion on the sheet. I drizzle olive oil over the top, making sure everything is coated. I season with salt and pepper to taste.
Step 2
I roast these in the oven for about 25-30 minutes until the tomatoes are soft and slightly charred. This step adds a lot of flavor to the soup. I keep an eye on them to make sure they don’t burn.
Step 3
Next, I transfer the roasted veggies to a large pot. I add the vegetable broth and give it a good stir. Then, I bring it to a boil over medium heat. Once boiling, I reduce the heat and let it simmer for about 10 minutes.
Step 4
I use an immersion blender to puree the soup until smooth. If I don’t have one, I let it cool a bit and blend in batches in a regular blender. Safety first, I remind myself!
Step 5
I taste my soup and adjust the seasoning if needed. Sometimes I add a pinch of sugar to balance the flavors. Before serving, I might add a splash of cream for richness. Then, it’s ready to enjoy!
Nutrition
- Calories: One bowl of this soup is pretty light. It generally has around 150 calories, depending on the ingredients I choose.
- Fat: With veggies and olive oil, the fat content stays low, around 7 grams per serving. It’s mostly healthy fats.
- Carbs: Tomatoes add some carbs. I’d say about 20 grams per bowl, mainly from the tomatoes.
- Protein: This soup isn’t high in protein. It usually has around 3 grams.
- Fiber: Tomatoes and herbs bring about 4 grams of fiber, which is great for digestion.
- Vitamins: It’s rich in vitamins like A and C, thanks to fresh tomatoes.
- Minerals: Also a good source of potassium and iron, making it a healthy choice for lunch or dinner.
I like adding a bit of cream or cheese sometimes, but it can up the fat and calories. Adjust based on my mood and dietary needs!
