Description

This simple Roasted Tomato Soup is made with fresh tomatoes, pantry staples, and bold flavors, creating a comforting and nutritious bowl with minimal effort.

Ingredients

2 lbs fresh tomatoes (such as tomatoes on the vine)
2 tbsp avocado oil
1 tbsp unsalted butter
1 1/4 cup diced sweet onion
6 cloves garlic, minced
2 cups vegetable broth
1/2 cup chopped fresh basil
2 tsp salt
1 tsp granulated sugar
1/2 tsp black pepper
1/2 tsp smoked paprika

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Instructions

1. Preheat oven to 450°F and line a large sheet pan with parchment paper.

2. Quarter the tomatoes and place them on the prepared baking sheet in a single layer. Drizzle with avocado oil.

3. Roast the tomatoes in the oven for 30 minutes. Remove and let cool slightly.

4. In a medium Dutch oven or soup pot, melt the butter over medium heat. Add diced onions and sauté for 4–5 minutes until translucent and slightly browned.

5. Add minced garlic and sauté for another minute.

6. Add the roasted tomatoes, vegetable broth, basil, salt, sugar, black pepper, and smoked paprika to the pot. Stir well.

7. Bring the mixture to a low simmer. Cover and simmer for 30 minutes.

8. Remove from heat and blend the soup until smooth using an immersion blender, or carefully use a regular blender in batches.

9. Serve hot and enjoy!

Notes

This recipe yields approximately 4 cups of soup.

Serve with crusty bread, grilled cheese, or a simple salad.

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.