Description
This Roasted Tomato Soup with Herbs is a cozy homemade classic made with oven-roasted Roma tomatoes, garlic, and onions blended with vegetable broth and fresh herbs. It’s creamy, rich in flavor, and perfect for any season. Ideal for lunch, dinner, or meal prep, this vegetarian tomato soup recipe is easy, healthy, and freezer-friendly.
Ingredients
10 Roma tomatoes
1 yellow onion
4 garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 cups vegetable broth
1/4 cup fresh basil
1 teaspoon fresh thyme
1/2 cup heavy cream or coconut milk (optional)
Instructions
1. Preheat the oven to 400°F (200°C).
2. Slice the Roma tomatoes in half, quarter the onion, and peel the garlic cloves.
3. Place the tomatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Roast in the oven for 35 to 40 minutes until everything is caramelized and softened.
5. Transfer the roasted vegetables and their juices to a blender. Add vegetable broth and blend until smooth.
6. Pour the soup into a large pot and bring to a simmer over medium heat.
7. Stir in the fresh basil and thyme, simmer for 10 to 15 minutes to blend the flavors.
8. If using, add the heavy cream or coconut milk and stir until warmed through.
9. Taste and adjust seasoning if needed before serving.
Notes
Roast the vegetables until slightly charred for deeper flavor.
Use fresh herbs right at the end for a burst of freshness.
For a vegan version, swap heavy cream for coconut milk or omit entirely.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 7g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg