Creamy Roasted Tomato Soup

Divine, delicious, finger-lickin’ and plate-lickin’ good! This roasted tomato soup is so simple to make! Basically, the oven and blender do all the work, you just do the tasting!



Don’t think that creamy soup made with fresh tomatoes tastes the same as one made with roasted tomatoes. There is a noticeable difference when you use roasted tomatoes and add some garlic. The same goes for the creamy baked vegetable soup; it is simply a flavor upgrade.



If you want to get even closer to perfection, serve the soup with a warm butter and cheese sandwich. I would personally put cheddar cheese and maybe basil pesto between two slices of buttered, pan-fried bread.





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Creamy Roasted Tomato Soup
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This soup is not to be missed, especially during garden tomato season. Served with grated Parmesan and croutons, it's a delight.

Course Soup Cuisine International

Prep Time 10 minutes minutes Cook Time 35 minutes minutes Total Time 45 minutes minutes

Servings 4 servings

Author Diana Oana


Ingredients 1 kg fresh garden tomatoes 1 large head of garlic 30 ml olive oil a few fresh basil leaves salt flakes For serving: grated parmesan croutons/toast Metric – US Customary
Instructions Preheat the oven to 200°C/392° F. Place halved tomatoes in a baking pan. Add a head of garlic cut in half horizontally. Add a few fresh basil leaves and sprinkle with salt. Cover the pan with a lid or aluminum foil and put it in the preheated oven for 30-35 minutes. Remove the lid/foil 10 minutes before it’s done. Remove the garlic from its skin and transfer the entire contents of the pan to a blender. Blend the tomatoes until you get the desired consistency. You can add a little vegetable broth if necessary. Season the soup with salt. Ladle into soup bowls, grate Parmesan cheese over the top and serve with garlic toast!

Notes



Related: Roast Vegetable Soup with Basil Related: Roasted Sweet Potato Soup w/ Ginger & Cinnamon Related: Gnocchi with Roasted Tomatoes Related: Veggie Cream Soup with Pesto & Dried Tomatoes Related: Roast Pepper Soup w/ Garlic Shitakes & Parsley Oil
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