Roasted Tomato Soup
This Roasted Tomato Soup is fresh, flavorful, and easy to make with just a handful of ingredients.
Equipment
- Oven
- Baking sheet
- stockpot
- handheld immersion blender
Ingredients
Main Ingredients
- 3.5 pounds ripe tomatoes any small- to medium-sized tomatoes will do
- 3 tablespoons olive oil divided
- fine sea salt
- freshly-cracked black pepper
- 1 large white or yellow onion diced
- 5 cloves garlic minced
- 0.75 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper flakes
- 2.5 cups vegetable broth
- 0.5 cup fresh basil leaves loosely-packed
Optional Toppings
- freshly-grated Parmesan
- drizzle of heavy cream
- olive oil
- croutons
- sour cream
- fresh basil
Instructions
Cooking Instructions
- Preheat the oven to 450°F. Quarter the tomatoes and arrange them cut-side-up on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Bake for 30 to 40 minutes until softened.
- Heat the remaining 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic, smoked paprika, and crushed red pepper flakes and sauté for 2 more minutes.
- Add the broth, basil, and roasted tomatoes with their juices, and stir to combine.
- Using a handheld immersion blender, purée the soup until it reaches the desired texture.
- Taste the soup and season with extra salt, pepper, and/or smoked paprika as needed.
- Serve warm, garnished with any extra toppings you would like, and enjoy!
Notes
For traditional blender, transfer the soup in batches, leave lid slightly open to prevent splatters, and blend until desired texture.
Nutrition
Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gMonounsaturated Fat: 5gSodium: 620mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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