Description
There’s nothing quite like a bowl of roasted tomato soup to warm your soul when the weather is cold. This recipe features the rich, sun-kissed flavors of Campari tomatoes, roasted with garlic, onion, and herbs, then blended into a velvety, comforting soup.
Ingredients
- 4 pounds Campari tomatoes, or tomatoes on the vine
- 3 tablespoons olive oil
- 1 large onion, cut into 8 pieces
- 12 cloves garlic, halved or quartered if large
- 1 tablespoon kosher salt, or more to taste
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 cup vegetable broth, or chicken stock
- 1/4 cup heavy cream, more for serving
- 1/2 cup fresh basil, loosely packed plus more for garnish
Instructions
1. Preheat oven to 450°F.
2. Cut the tomatoes in half and place in a large casserole or deep baking dish along with onion and garlic. If garlic cloves are large, halve or quarter them.
3. Drizzle everything with olive oil and season with salt, oregano, and smoked paprika. Toss to coat.
4. Roast for 30–40 minutes, tossing halfway through, until tomatoes are soft and caramelized.
5. Transfer the roasted vegetables and their juices to a Dutch oven or pot and add fresh basil.
6. Use an immersion blender to blend until smooth, or transfer to a blender in batches.
7. Add the vegetable broth and heavy cream. Stir to combine.
8. Taste and adjust seasoning if needed. Add a spoonful of sugar if the soup is too acidic.
9. Serve hot, garnished with chopped basil and a drizzle of cream if desired.
Notes
If the soup tastes too acidic, add a spoonful of sugar to balance the flavors.
Garnish with fresh basil and an extra drizzle of cream for added richness.
Pair with grilled cheese or a simple green salad for a complete meal.
Use ripe Campari or vine tomatoes for the best flavor.