Description

A cozy, comforting soup made from slow roasted fresh garden tomatoes, garlic, and vegetables, delivering rich, caramelized flavors perfect for chilly evenings.

Ingredients

Scale

3 pounds fresh garden tomatoes (Roma or vine-ripened)
3 tablespoons olive oil (extra virgin preferred)
6 garlic cloves, peeled
1 medium yellow onion, roughly chopped
1 medium carrot, peeled and chopped
3 cups vegetable broth (homemade or low-sodium store-bought)
A handful fresh basil leaves
Salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes
Optional: 1/4 cup heavy cream or coconut milk

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Wash and halve the fresh garden tomatoes. Place them cut side up on the baking sheet. Add the peeled garlic cloves, chopped onion, and carrot chunks around the tomatoes.
Drizzle everything with olive oil (about 3 tablespoons), then sprinkle with salt and pepper. Toss gently to coat evenly.
Roast in the oven for 45-55 minutes until tomatoes shrink, skins blister and slightly char, and garlic and onions soften and turn golden. Check after 40 minutes and toss halfway through if needed.
Remove the tray from the oven and transfer the roasted vegetables and all their juices to a large pot or Dutch oven. Pour in the vegetable broth (3 cups). Bring to a simmer over medium heat and let flavors meld for about 10 minutes.
Use an immersion blender to puree the soup until smooth and creamy. If using a countertop blender, blend in batches carefully. Optionally strain through a fine mesh sieve for silkier texture.
Add chopped fresh basil leaves and adjust seasoning with salt, pepper, and optional red pepper flakes. Stir in heavy cream or coconut milk if using.
Simmer gently for another 5 minutes to warm through and allow flavors to marry. Taste and adjust seasoning before serving.

Notes

If soup is too thick, add more broth or water. If too thin, simmer uncovered to reduce. Roasting garlic softens its bite and adds sweetness. Use fresh garden tomatoes for best flavor. Soup can be stored in fridge up to 4 days or frozen up to 3 months. Reheat gently to avoid scorching. For dairy-free, substitute cream with coconut milk or omit.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: About 1.5 cups (360
Calories: 150
Sugar: 12
Sodium: 400
Fat: 7
Saturated Fat: 1
Carbohydrates: 20
Fiber: 4
Protein: 3

Keywords: slow roasted tomato soup, tomato soup recipe, cozy soup, garden tomatoes, roasted garlic soup, easy tomato soup, vegetarian soup, gluten-free soup