Description

A simple, budget-friendly roasted tomato soup that uses bruised produce for deep flavor. This kid-approved, freezer-friendly meal is ready in under an hour and costs less than takeout.

Ingredients

Scale

3 pounds Roma or plum tomatoes, sliced in half lengthwise
1 large yellow onion, quartered (skin on)
1 whole head of garlic, cloves separated (skin on)
3 tablespoons extra virgin olive oil
2 sprigs fresh thyme or 1 teaspoon dried thyme
Kosher salt and black pepper, to taste
2 cups low-sodium vegetable broth
½ cup heavy cream or coconut milk
1 cup packed fresh basil leaves, chopped
1 tablespoon balsamic vinegar
½ teaspoon red pepper flakes (optional)

Instructions

Preheat oven to 400°F (200°C).
Place tomatoes, quartered onion, and garlic cloves in a large roasting pan. Drizzle with olive oil and sprinkle with salt, pepper, and thyme. Toss to coat.
Roast for 30-40 minutes until tomatoes are soft, wrinkled, and caramelized, and onions are tender.
Remove from oven. If garlic skins were left on, squeeze the soft cloves out.
Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium heat for 10-15 minutes to meld flavors.
Stir in balsamic vinegar and red pepper flakes.
Remove from heat and let cool slightly. Blend soup until smooth using an immersion blender or standard blender.
Stir in heavy cream or coconut milk and adjust seasoning to taste.
Remove pot from heat completely and stir in fresh basil.
Serve immediately with crusty bread or grilled cheese.

Notes

Roast tomatoes until they are wrinkled and browning for maximum sweetness. If using a standard blender, blend in batches and vent the lid to prevent explosions. The soup freezes well for up to 3 months; do not freeze if cream has been added. If the soup is too acidic, add a teaspoon of sugar or a splash of balsamic vinegar.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 10
Sodium: 350
Fat: 10
Saturated Fat: 6
Carbohydrates: 18
Fiber: 4
Protein: 4

Keywords: tomato soup, roasted tomato soup, fall recipes, budget dinner, family meals, vegetarian soup, gluten-free, easy dinner, comfort food