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There’s something irresistibly comforting about a warm bowl of Roasted Tomato Soup. This recipe brings out the deep, rich flavors of cherry tomatoes, caramelized onions, and roasted garlic, perfectly balanced with a hint of sweetness from honey and the aromatic notes of Italian herbs and rosemary. Whether you’re seeking a cozy meal on a chilly day or a delightful starter for a dinner party, this Roasted Tomato Soup is sure to impress. The velvety texture and vibrant taste will make this dish a favorite in your kitchen.
Table of Contents
Why You’ll Love It
- Rich and Flavorful: Roasting the tomatoes, onions, and garlic intensifies their flavors, giving the soup a deep and satisfying taste.
- Healthy and Nutritious: Packed with vitamins and antioxidants from fresh vegetables and herbs.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Versatile: Easily adaptable to suit dietary preferences and available ingredients.
What You’ll Need for Roasted Tomato Soup
- Cherry Tomatoes: These small tomatoes are sweet and flavorful, perfect for roasting.
- Medium Onions: Provide a natural sweetness and depth to the soup.
- Garlic: Roasting garlic mellows its sharpness and adds a rich, nutty flavor.
- Olive Oil: Enhances the roasting process and adds a smooth texture.
- Rosemary: Fresh rosemary infuses the soup with earthy, aromatic notes.
- Salt: Essential for seasoning and enhancing the flavors.
- Water: Helps achieve the desired consistency.
- Sour Cream: Adds creaminess and a slight tang.
- Honey: Balances the acidity of the tomatoes with a touch of sweetness.
- Italian Herbs: A blend of dried herbs like oregano, basil, and thyme for a classic Italian flavor.
- Chili Flakes: Adds a subtle kick to the soup.
- Basil Leaves: Fresh basil adds a bright, herbal note and makes a beautiful garnish.
How to Make Roasted Tomato Soup
Step-by-Step Instructions
Preheat the Oven:
- Preheat your oven to 220°C (428°F).
Prepare the Vegetables:
- Spread the cherry tomatoes, onions (cut into quarters), and garlic cloves (with skins on) onto a baking sheet. Drizzle with olive oil, add the rosemary sprigs, and season with 1/2 teaspoon of salt.
Roast the Vegetables:
- Roast in the preheated oven for 40 minutes until the vegetables are tender and slightly caramelized.
Transfer to Pot:
- Remove the vegetables from the oven and transfer them, along with all the pan juices, to a large soup pot or Dutch oven. Squeeze the roasted garlic out of their skins.
Add Remaining Ingredients:
- Add the honey, Italian herbs, chili flakes, basil leaves, and water to the pot.
Blend the Soup:
- Using a hand blender (immersion blender), blend the ingredients until smooth. Adjust the consistency by adding more water if needed.
Heat the Soup:
- Place the pot over medium-high heat and bring the soup to a gentle simmer. Stir in the sour cream until well combined.
Serve:
- Ladle the soup into bowls and garnish with additional chili flakes, basil leaves, and a drizzle of olive oil.
Tips and Tricks
- Ensure the vegetables are well roasted for maximum flavor. A little char on the tomatoes and onions adds a nice smoky note.
- For a smoother texture, blend the soup in batches using a countertop blender.
- Add more water or vegetable broth if the soup is too thick, or let it simmer longer if you prefer it thicker.
- Add a splash of balsamic vinegar or a pinch of smoked paprika for an extra depth of flavor.
Substitutions and Variations
- Vegan Version: Replace sour cream with coconut cream or a vegan sour cream alternative.
- Different Herbs: Try thyme or oregano instead of rosemary for a different herbal note.
- Spicier Soup: Increase the amount of chili flakes or add a dash of hot sauce.
- Cheesy Twist: Stir in some grated Parmesan or top with crumbled feta before serving.
What to Serve with Roasted Tomato Soup
- Grilled Cheese Sandwich: A classic pairing that complements the soup perfectly.
- Crusty Bread: Use it to soak up every last drop of the delicious soup.
- Salad: A fresh green salad with a tangy vinaigrette balances the rich flavors of the soup.
- Roasted Vegetables: Serve alongside for a hearty, wholesome meal.
Leftovers and Storage
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Pour into freezer-safe containers or bags and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stove over medium heat, stirring occasionally, until heated through. Add a little water or broth if the soup has thickened too much in storage.
FAQ
Can I use canned tomatoes instead of fresh cherry tomatoes? Yes, you can use canned tomatoes if fresh cherry tomatoes are not available. However, fresh tomatoes provide a richer flavor when roasted.
Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day as the flavors continue to meld. Make it ahead and store it in the refrigerator.
What can I use instead of a hand blender? A countertop blender works just as well. Blend the soup in batches to avoid overfilling the blender.
Enjoy this delicious Roasted Tomato Soup, and don’t forget to share your own variations and serving suggestions!
More Tomato Recipes
Roasted Cherry Tomato Sauce with Shrimp
Eggplant Schnitzel with Tomato Sauce
Shrimp Pasta with Cherry Tomatoes
Roasted Tomato Soup Recipe
Ingredients
- 1 kg cherry tomatoes
- 2 onions
- 1 head of garlic
- 2 tbsp olive oil
- 2 sprigs rosemary
- 1 tsp salt
- 250 ml water
- 150 ml heavy cream
- 1 tbsp honey
- 1 tsp Italian herbs
- 1/2 tsp chili flakes
- A handful of basil leaves
Instructions
- Preheat your oven to 220°C (428°F).
- Spread the cherry tomatoes, quartered onions, and garlic cloves (with skins on) onto a baking sheet. Drizzle with olive oil, add rosemary sprigs, and season with 1/2 teaspoon of salt.
- Roast the vegetables for 40 minutes until tender and slightly caramelized.
- Remove from the oven and transfer the roasted vegetables, including all pan juices, to a large soup pot or Dutch oven. Squeeze the roasted garlic out of their skins.
- Add honey, Italian herbs, chili flakes, basil leaves, and water to the pot.
- Using a hand blender, blend the ingredients until smooth. Adjust consistency with more water if needed.
- Place the pot over medium-high heat and bring the soup to a gentle simmer. Stir in the heavy cream until well combined.
- Serve hot, garnished with additional chili flakes, basil leaves, and a drizzle of olive oil.
Notes
- Replace sour cream with coconut cream or a vegan sour cream alternative for a vegan version.
- Adjust thickness with more water or vegetable broth if needed, or let it simmer longer if you prefer it thicker.
- Add a splash of balsamic vinegar or a pinch of smoked paprika for extra depth of flavor.
- Stir in grated Parmesan or top with crumbled feta for a cheesy twist.
