Roasted Tomato Soup

Ingredients

• 4 pounds Campari tomatoes, or tomatoes on the vine
• 3 tablespoons olive oil
• 1 large onion, cut into 8 pieces
• 12 cloves garlic
• 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

Directions

1. Preheat & Prepare: Preheat your oven to 450 degrees Fahrenheit. Halve the tomatoes and place them in a large casserole dish. Add the chopped onion and cloves of garlic.
2. Roast: Drizzle the mix with 3 tablespoons of olive oil. Season the vegetables with 2 tablespoons of kosher salt, 1 tablespoon of oregano, and 1 teaspoon of smoked paprika. Roast the veggies for 30 minutes until caramelized.
3. Blend the Soup: Transfer the roasted vegetables and all their juices into a large pot. Add ½ cup of fresh basil to the pot, then blend the mixture until smooth with an immersion blender or a standalone blender.
4. Add the Liquids: Stir in 1 cup of vegetable broth or chicken stock and ¼ cup of heavy cream into the blended mixture. Gently simmer the soup to meld the flavors together.
5. Season & Serve: Taste and adjust the seasoning with additional salt if needed. Serve the soup hot, garnished with chopped fresh basil for a final touch of freshness.
6. Substitutions & Variations
7. Tomatoes: If Campari tomatoes aren’t available, feel free to use Roma or Plum tomatoes for a similar flavor.
8. Onion: Shallots make a great swap, offering a slightly sweeter and more delicate flavor.
9. Garlic: In a pinch, garlic powder can work, but fresh is always best for that pungent kick.
10. Oregano: Feel free to swap with thyme or basil for a different herbal note.
11. Roast the veggies
12. Heat oven to 450°F.
13. Cut the tomatoes in half and add to either a large casserole dish or a deep baking dish along with the onion and garlic. Drizzle evenly with the olive oil and season with salt, oregano and smoked paprika. Bake for 30 minutes, tossing half way.
14. Make the soup
15. Transfer the roasted veggies with their juices to a pot along with the basil. Blend until smooth with an immersion blender or add to a blender and blend until smooth. Add the broth and heavy cream, stir to combine.
16. Season and serve
17. Taste the soup and adjust the seasoning to your liking.
18. Ladle soup into a bowl, garnished with chopped basil. You can serve alongside grilled cheese or a side salad, and enjoy!

Nutrition

Serving: 0g | Calories: 175kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 1358mg | Potassium: 754mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1993IU | Vitamin C: 73mg | Calcium: 75mg | Iron: 3mg