Description
An easy recipe for homemade roasted tomato soup. Roasted tomatoes meld with sweet onion, fresh basil, and a splash of red wine to create a simple, yet satisfying soup, bursting with summer flavor. Vegetarian, gluten-free, and vegan-friendly.
Ingredients
Scale
- 4 lbs tomatoes ¹
- 1 Tbsp extra-virgin olive oil, plus more for roasting
- 1 medium sweet or yellow onion, minced
- 1 Tbsp fresh garlic, minced
- 10–12 fresh basil leaves, roughly-chopped
- 3–4 sprigs fresh thyme, stems removed
- 1/4 cup dry red wine
- 2–3 tsp good balsamic vinegar
- 2–3 cups chicken or vegetable broth ²
- 1/2 tsp red pepper flakes, or to taste ³
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Roast the tomatoes: Preheat the oven to 400℉. Line a rimmed sheet pan or large shallow baking dish with parchment paper. Set aside.
- Toss the tomatoes with just enough olive oil to lightly coat, and arrange in an even layer on your pan.
- Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
- Make the tomato soup: Heat the olive oil in a medium-sized pot over medium heat until shimmering.
- Add the onion, and season generously with salt and pepper. Cook about 5 minutes, stirring occasionally, until softened and beginning to color. Add the garlic and cook, another 2-3 minutes.
- Add the roasted tomatoes (along with all the roasting juices from the pan), basil, and thyme. Stir to combine. Season with salt and pepper, to taste. Cook about 5 minutes.
- Add the red wine and balsamic vinegar. Stir to combine.
- Add the broth and red pepper flakes. When mixture comes to a boil, turn heat down to low, and let gently simmer, uncovered, for at least 30 minutes or up to an hour.
- Remove soup from heat and puree with an immersion blender or upright high-speed blender. Please be careful when working with the hot soup, which can splash or expand during blending. Work in batches as needed!
- Divide between bowls, and serve warm, with fresh basil and grated Parmesan cheese, or your favorite soup toppings. Enjoy!!
Notes
- ¹ I like to use cherry tomatoes and/or smaller varieties like Campari or Roma, and/or cherry tomatoes, but feel free to use your favorite variety! A mix is also great. Cherry tomatoes can be left whole, and larger tomatoes can be halved or quartered prior to roasting.
- ² Depending on how juicy your tomatoes are, and how thick you prefer your soup, feel free to adjust how much broth you add.
- ³ The spice level can be adjusted by adding more or less or the red pepper flakes.
- To store: best kept in a tightly-covered container in the refrigerator for 3-4 days.