Autumn Roasted Tomato Soup
This roasted tomato soup is made by blending caramelized onions and oven-roasted tomatoes, resulting in a smooth, velvety texture with a rich, smoky flavor. Fresh basil is added at the end to brighten the final dish, which appears as a deep, vibrant red-orange velvety soup. The process involves roasting, sautéing, blending, and simmering to develop layered, seasonal flavors.
Equipment
- Baking sheet
- Large pot
- Immersion blender or regular blender
- Knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 4 cups chopped ripe tomatoes preferably on the vine, for roasting
- 1 large onion sliced thinly
- 3 cloves garlic minced
- 2 tablespoons olive oil for roasting and sautéing
- 2 cups vegetable broth or chicken broth
- a handful fresh basil leaves chopped, plus extra for garnish
- to taste salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Spread the ripe tomatoes evenly on a baking sheet, then drizzle with a tablespoon of olive oil and a pinch of salt. Roast for about 25-30 minutes until the skins are blistered and the tomatoes are soft and fragrant.
- While the tomatoes roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the sliced onions and a pinch of salt, then cook gently, stirring occasionally, until they turn golden and caramelized—about 15 minutes. The onions should be soft, sweet, and fragrant.
- Add the minced garlic to the onions, stirring constantly for about 1 minute until it becomes fragrant but not browned.
- Transfer the roasted tomatoes from the oven to the pot, adding all juices from the baking sheet. Use a spoon to break them up slightly, releasing their rich aroma.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, allowing flavors to meld and the soup to develop a deeper color.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth and velvety. Alternatively, transfer it in batches to a blender, then return to the pot.
- Add chopped fresh basil to the blended soup, stirring well to incorporate. Taste and adjust with salt and pepper as needed.
- Allow the soup to simmer for another 5 minutes to let the flavors meld fully and the basil to release its aroma.
- Serve the soup hot, garnished with a few additional basil leaves for vibrant presentation and fresh aroma.
Notes
For an extra smoky flavor, add a dash of smoked paprika. You can also swap in grilled tomatoes for a charred, deeper note.