Description
A simple and flavorful roasted tomato soup made with fresh tomatoes, onions, garlic, and basil, seasoned with oregano and smoked paprika, and finished with a touch of cream.
Ingredients
- 4 pounds Campari tomatoes or tomatoes on the vine
- 3 tablespoons olive oil
- 1 large onion cut into 8 pieces
- 12 cloves garlic halved or quartered if cloves are large
- 1 tablespoon kosher salt or more to taste
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth or use chicken stock
- ¼ cup heavy cream more for serving
- ½ cup fresh basil loosely packed plus more for serving
Instructions
- Preheat your oven to 450°F.
- Cut the tomatoes in half and place them in a large casserole dish or a deep baking dish. Add the onion and garlic. If the garlic cloves are large, halve or quarter them for faster cooking.
- Drizzle the vegetables evenly with olive oil and season with salt, oregano, and smoked paprika.
- Bake for 30-40 minutes, tossing the vegetables halfway through the cooking time.
- Transfer the roasted vegetables and their juices to a pot. Add the fresh basil.
- Blend the mixture until smooth using an immersion blender or a regular blender.
- Stir in the vegetable broth and heavy cream.
- Taste the soup and adjust the seasoning as needed. If the soup is too acidic, add a spoonful of sugar to balance the flavors.
- Ladle the soup into bowls, garnish with chopped basil, and serve. It pairs well with grilled cheese or a side salad.
Notes
- If the soup is too acidic, a spoonful of sugar can help balance the flavors.
- Serve garnished with fresh basil.
- This soup is delicious served with grilled cheese or a side salad.