Roasted Tomato Soup
Indulge in the warmth of homemade roasted tomato soup, bursting with rich flavors and vibrant colors. This dish not only warms the soul but also showcases the natural sweetness of ripe tomatoes, enhanced by the roasting process. Perfect as a cozy meal or starter, it’s an easy recipe that will impress your family and friends. Let’s dive into this delightful culinary adventure!
Ingredients
– 2 lbs ripe tomatoes, halved
– 1 medium onion, chopped
– 4 cloves garlic, peeled
– 3 tablespoons olive oil
– Salt and pepper to taste
– 2 cups vegetable broth
– 1 teaspoon sugar (optional)
– Fresh basil leaves for garnish
– Cream for drizzling (optional)
Servings and Cooking Time
This recipe yields about 4 servings. Preparation time is approximately 10 minutes, and cooking time is around 45 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 150
– Protein: 3g
– Carbohydrates: 25g
– Dietary Fiber: 4g
– Fat: 5g
This nutritional information is for one serving and may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat your oven to 400°F (200°C).
2. Place the halved tomatoes, chopped onion, and garlic cloves on a baking sheet.
3. Drizzle with olive oil, and season with salt and pepper.
4. Roast in the oven for 30-35 minutes until the tomatoes are caramelized.
5. Remove from the oven and let cool slightly.
6. Transfer the roasted vegetables to a blender.
7. Add vegetable broth and sugar (if using).
8. Blend until smooth and creamy.
9. Pour the soup into a pot and heat over medium heat.
10. Adjust seasoning, and serve hot, garnished with basil and a drizzle of cream.
Alternative Ingredients
Feel free to substitute fresh tomatoes with canned tomatoes for convenience, especially during off-seasons. You can also use chicken broth instead of vegetable broth for a richer flavor, and add spices like red pepper flakes for a kick.
Serving and Pairings
This roasted tomato soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or a fresh garden salad. It’s a versatile dish that complements a variety of sides, making it perfect for lunch or dinner.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop or in the microwave. This soup can also be frozen for up to 3 months; just ensure to cool it completely before transferring to freezer-safe containers.
Cooking Mistakes
- Over-roasting the tomatoes can lead to bitterness; keep an eye on them.
- Not blending enough can result in a chunky texture rather than smooth.
- Using unripe tomatoes may lead to a less flavorful soup.
- Skipping the seasoning can make the soup bland; taste and adjust.
- Not allowing the soup to simmer can miss out on flavor development.
Helpful Tips
- Use fresh, ripe tomatoes for the best flavor.
- Experiment with herbs like thyme or oregano for added depth.
- For a creamier texture, add a splash of heavy cream or coconut milk.
- Garnish with croutons or a sprinkle of cheese for extra crunch.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes are a great alternative and can save time, especially during off-seasons. Just adjust the seasoning as needed.
How long does roasted tomato soup last in the fridge?
Roasted tomato soup can last up to 4 days in the refrigerator when stored in an airtight container.
Is this soup gluten-free?
Yes, the basic ingredients for roasted tomato soup are gluten-free. Just ensure any added ingredients, like broth, are also gluten-free.
Can I make this soup vegan?
Absolutely! Simply use vegetable broth and skip any cream or dairy-based garnishes.
What can I serve with roasted tomato soup?
This soup pairs perfectly with grilled cheese sandwiches, crusty bread, or a fresh salad for a complete meal.
Conclusion
Roasted tomato soup is a delightful dish that brings comfort and flavor to any table. With its simple preparation and rich taste, it’s a recipe you’ll return to time and again. Enjoy the warmth and nourishment it offers, perfect for any occasion!
Roasted Tomato Soup
Ingredients
- 2 lbs ripe tomatoes halved
- 1 medium onion chopped
- 4 cloves garlic peeled
- 3 tablespoons olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 teaspoon sugar optional
- Fresh basil leaves for garnish
- Cream for drizzling optional
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved tomatoes, chopped onion, and garlic cloves on a baking sheet.
- Drizzle with olive oil, and season with salt and pepper.
- Roast in the oven for 30-35 minutes until the tomatoes are caramelized.
- Remove from the oven and let cool slightly.
- Transfer the roasted vegetables to a blender.
- Add vegetable broth and sugar (if using).
- Blend until smooth and creamy.
- Pour the soup into a pot and heat over medium heat.
- Adjust seasoning, and serve hot, garnished with basil and a drizzle of cream.