Cozy Tomato Soup (Printable)
Velvety roasted tomato blend with herbs and cream for chilly nights
# What You Need:
→ Vegetables
01 - 2 lbs ripe tomatoes, halved
02 - 1 medium yellow onion, chopped
03 - 4 cloves garlic, peeled
04 - 1 medium carrot, peeled and sliced
→ Oils & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Liquids
07 - 3 cups low-sodium vegetable broth
08 - 1/2 cup heavy cream
→ Seasonings
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp dried basil
12 - 1/2 tsp dried thyme
13 - 1/4 tsp crushed red pepper flakes
→ Garnish
14 - Fresh basil leaves
15 - Extra heavy cream for drizzling
# How-To:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange halved tomatoes, onion, garlic, and carrot on the baking sheet. Drizzle with olive oil and sprinkle with 1/2 tsp salt and black pepper.
03 - Roast vegetables for 25 to 30 minutes until tomatoes are soft and edges are caramelized.
04 - In a large pot, melt butter over medium heat. Add roasted vegetables, dried basil, thyme, and red pepper flakes. Stir for 2 minutes.
05 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
06 - Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
07 - Stir in heavy cream, taste, and adjust seasoning as needed.
08 - Serve hot, garnished with fresh basil and a swirl of cream if desired.
# Expert Tips:
01 -
- The roasting step transforms ordinary canned or fresh tomatoes into something deeply rich and almost sweet
- This soup comes together faster than you would think but tastes like it simmered all day
02 -
- Hot soup expands rapidly in a blender so always remove the center cap and cover with a kitchen towel
- The soup tastes even better the next day as the flavors continue to meld
03 -
- Reserve a few roasted tomato pieces before blending for a rustic texture variation
- A splash of balsamic vinegar added at the end brightens all the flavors