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Roasted Tomato Soup
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Creamy Roasted Tomato Soup
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 

Cozy, Hearty n Satisfying… a Creamy Roasted Tomato Basil Soup…! Perfect to Welcome Fall & the chilly days ahead…

Course: Appetizer, Soup
Cuisine: American
Keyword: roasted tomato, soup, tomato soup
Servings: 4
Author: Akhila
Ingredients
  • 6-7 large ripe tomatoes
  • 1 onion (roughly chopped)
  • 6 garlic cloves (minced)
  • 4 cups (32oz. ) low sodium vegetable stock
  • 4 tbsp milk cream
  • Olive oil (as required)
  • 1 tsp oregano
  • Salt and Pepper (as required)
  • Fresh basil (garnish)
  • Croutons (toppings)
Instructions
  1. Preheat oven to 425 degree F.

  2. Cut the tomatoes into half and spread tomatoes and onion onto a baking pan. Drizzle olive oil generously and season with salt and pepper.

  3. Place the pan in the oven and bake for 30- 35 minutes until the tomato slices turn soft and charred on the surface. Remove from the oven and allow it cool for 10 minutes.
  4. Once cooled, puree it in a high speed blender or an immersion blender. Keep aside.
  5. Into a large pot, pour a little olive oil and heat on a medium flame. Add minced garlic and saute until it turns fragrant.
  6. Add the pureed tomatoes, vegetable broth, salt and pepper. Bring to a boil.

  7. Reduce the heat to low, add oregano and simmer for 15-20 minutes uncovered.

  8. Turn off the flame, add fresh cream and top with fresh basil leaves.

  9. Your soup is ready, serve hot with a drizzle of olive oil, garnish with more basil and croutons. You can also serve grilled cheese as a side.