Description
A delicious and creamy roasted tomato soup made by roasting fresh Campari tomatoes, onions, and garlic with aromatic spices, then blending with vegetable broth, cream, and fresh basil for a comforting and flavorful meal.
Ingredients
Scale
Vegetables
- 4 pounds Campari tomatoes
- 1 large onion
- 12 cloves garlic
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil
- 1 cup vegetable broth
- ¼ cup heavy cream
- ½ cup fresh basil
Spices and Seasoning
Other Ingredients
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Wash and halve the Campari tomatoes. Cut the onion into pieces and halve the garlic cloves. Arrange them on a baking sheet.
- Season: Drizzle the olive oil over the tomatoes, onion, and garlic. Sprinkle the kosher salt, oregano, and smoked paprika over the veggies, then toss gently to coat everything evenly.
- Roast: Place the baking sheet in the oven and roast the mixture for about 30 minutes until the vegetables are soft and caramelized. Stir halfway through roasting to ensure even cooking.
- Blend: Transfer the roasted tomatoes, onion, and garlic to a large pot. Add the vegetable broth, then blend until smooth using an immersion blender.
- Finish Soup: Stir in the heavy cream and fresh basil into the blended soup. Heat gently on the stove until warmed through, then serve hot.
Notes
- For a richer soup, you can substitute heavy cream with half-and-half or omit for a lighter, dairy-free option.
- To enhance smoky flavor, consider using fire-roasted tomatoes if fresh tomatoes are out of season.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust seasoning after blending, adding more salt or herbs as desired.