Roasted Tomato Soup

A bowl of this delightfully creamy roasted tomato soup made with fresh tomatoes is the best that summer has to offer! Bursting with rich, vibrant flavors, it’s an absolute must for all tomato lovers!

Author : Aline Cueni

5 from 2 votes

Prep Time :10

Cook Time :40

Total Time :50

Servings : 4

Calories : 106kcal

Ingredients

Roasted Tomatoes

2.2 lb (1 kg) vine tomatoes
1.1 lb (500 g) cherry tomatoes
2 tablespoon olive oil
½ teaspoon salt

Soup

1 tablespoon olive oil
2 red onion, minced
2 cloves garlic, minced
1 inch piece ginger, minced
1 tablespoon brown sugar
½ teaspoon ground turmeric
2 cups (500 ml) vegetable broth

Instructions

Preheat the oven to 375°F (190°C).
Wash the tomatoes, quarter the vine tomatoes, and leave the cherry tomatoes whole. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Mix briefly by hand, then roast the tomatoes in the preheated oven for 30 minutes.
In the meantime, sauté the onions, garlic, and ginger in a large pot with olive oil for 5 minutes. Add the sugar and turmeric, and let caramelize for another 5 minutes, stirring occasionally.
Take the tomatoes out of the oven and set aside a few cherry tomatoes for later. Add the remaining tomatoes along with their juice to the pot. Add the vegetable broth and let everything simmer together for 10 minutes.
Transfer to a stand mixer and blend until smooth. Then return the soup to the pot and season with salt and pepper.
Ladle the soup into bowls, peel the skin off the reserved cherry tomatoes, and place them as a garnish on the soup. Sprinkle with fresh basil (optional) and enjoy warm!

Notes

Make-Ahead: Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.

Recommended Products

Baking Sheet

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KitchenAid Stand Mixer

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