Easy Roasted Tomato Soup Recipe

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

Cut the larger tomatoes into halves or quarters.

Place the tomatoes onto a non-reactive baking sheet.

Add a quartered medium onion and six garlic cloves to the baking sheet.

Season with 1/2 teaspoon salt and 1/2 teaspoon fresh ground black pepper.

Pour over 1/3 cup of olive oil.

Roast the tomatoes until they soften, burst, and release some of their juices, about 20 to 30 minutes.

Transfer the roasted tomatoes, onion, garlic cloves, and pan juices to a large soup pot or Dutch oven over medium-high heat.

Add 2 cups of vegetable or chicken broth, 2 tablespoons of butter, and a pinch of red pepper flakes.

Simmer the soup until the liquid has reduced by one-third, about 30 minutes.

Turn off the heat, add a handful of fresh basil leaves, and blend the soup until smooth.

Taste the soup and season with more salt and pepper until the flavor pops.

Stir in 1/4 cup of cream and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens