Roasted Tomato Soup
A rich, flavorful tomato soup can be made easier than you think. In this recipe, the oven does the hard work, roasting tomatoes, onions, celery, and garlic, creating a luscious and creamy soup. Paired with a melty grilled cheese, it's the prime cool-weather comfort meal.
Servings: 4 servings
Ingredients
- 3 lb tomatoes (plum varieties preferred)
- 1 stalk celery roughly chopped
- 1 medium onion roughly chopped
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 head garlic
- ½-1 cup vegetable stock
- 2 tbsp unsalted butter room temperature
- fresh basil
- Parmesan cheese
Instructions
- Preheat the oven to 425℉.
- Core the tomatoes and cut them in half or in quarters if they are large. Place the tomatoes, chopped celery, and chopped onion on a parchment-lined baking sheet. Drizzle with the olive oil, kosher salt, and pepper.3 lb tomatoes (plum varieties preferred), 1 stalk celery, 1 medium onion, 3 tbsp olive oil, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Keep the head of the garlic together and cut ¼ of the top off, exposing the top of each garlic clove. Drizzle with olive oil and wrap tightly in foil. Place the pouch on the sheet pan alongside the vegetables.1 head garlic
- Roast the vegetables in the preheated 425℉ oven until the tomatoes are beginning to blacken and are condensed, 40-55 minutes. Once roasted, remove the pan from the oven. Open the garlic in foil to cool.
- Pour the tomatoes, onion, and celery into the canister of a blender. Squeeze the garlic cloves out their husks into the blender. Add ½ cup of the stock. Leave the vent open, covered with a towel, and blend on high until the soup is smooth, 1-2 minutes. Add more stock as needed to achieve preferred consistency. Return the soup mixture to a pot on the stove to heat. Add the butter and let it melt while the soup is heating.2 tbsp unsalted butter, ½-1 cup vegetable stock
- Serve immediately with fresh basil and Parmesan cheese, or keep warm on low heat. Top with grilled cheese croutons for the perfect pairing!Parmesan cheese, fresh basil
Video
Notes
Use the correct tomatoes for this soup. Plum or Roma-type tomatoes are best for this recipe. They have a lower water content than most tomatoes, which means they roast better and create a more flavorful, less watery soup.
If you don't have a canister blender, a handheld immersion blender will work just as well. Just make sure to keep the blade off the bottom of whatever pot you are using to avoid any scratches.
The thickness of the soup is up to you! You can add more or less vegetable stock to achieve the desired thickness. Start with the amount listed in the recipe, which will create a thicker soup, then add more if you prefer a thinner consistency.
Nutrition
Serving: 1serving | Calories: 269kcal