Rich, velvety, and packed with flavor, roasted tomato soup is the ultimate comfort dish—warming you from the inside out. To create this soul-satisfying soup, you’ll start with about one kilogram of ripe tomatoes, roughly chopped to allow the flavors to burst forth during roasting. For a touch of sweetness and depth, add a red pepper if you like. Alongside, peel and quarter a generous onion and slice the top off a whole head of garlic—these aromatics will infuse the soup with a sublime savory note.
Arrange the tomatoes, the optional red pepper, onion, and garlic on a large baking tray. Drizzle generously with olive oil, and sprinkle with a pinch of salt. Toss everything together to ensure each piece is delicately coated. Then, roast in a preheated oven at 200 degrees Celsius, or 400 degrees Fahrenheit, for 40 to 50 minutes. As the vegetables roast, their natural sugars caramelize, intensifying the flavors and adding a pleasing smokiness.
When the roasting is complete, carefully transfer the softened vegetables into a blender. Gently squeeze the roasted garlic cloves out of their skins—the aroma will be irresistible. Blend everything until luxuriously smooth, then pour the mixture into a soup pot. Add a cup of water to achieve your desired consistency, and season with salt and freshly ground black pepper to taste.
To elevate the flavor profile, stir in a handful of torn fresh basil leaves or a pinch of dried Italian herbs. For a creamy touch, pour in half a cup of vegan cream, stirring until the soup becomes silky and luscious. Let the soup simmer gently for a few minutes, allowing the flavors to meld beautifully.
Ladle the hot, fragrant soup into bowls. Finish with a drizzle of chili oil for gentle heat and serve alongside crunchy bread or your favorite accompaniments, creating a meal that’s both nourishing and unforgettable.
rich velvety and packed with flavor roasted tomato soup is the ultimate comfort dish warming you from the inside out to create this soul satisfying soup you’ll start with about 1 kg of ripe tomatoes roughly chopped to allow the flavors to burst forth during roasting for a touch of sweetness and depth add a red pepper if you like alongside peel and quarter a generous onion and slice the top off a whole head of garlic these aromatics will infuse the soup with a sublime savory note arrange the tomatoes the optional red pepper onion and garlic on a large baking tray drizzle generously with olive oil and sprinkle with a pinch of salt toss everything together to ensure each piece is delicately coated then roast in a preheated oven at 200° or 400° F for 40 to 50 minutes as the vegetables roast their natural sugars caramelize intensifying the flavors and adding a pleasing smokiness when the roasting is complete carefully transfer the softened vegetables into a blender gently squeeze the roasted garlic cloves out of their skins the aroma will be irresistible blend everything until luxuriously smooth then pour the mixture into a soup pot add a cup of water to achieve your desired consistency and season with salt and freshly ground black pepper to taste to elevate the flavor profile stir in a handful of torn fresh basil leaves or pinch of dried Italian herbs for a creamy touch pour in half a cup of vegan cream stirring until the soup becomes silky and luscious let the soup simmer gently for a few minutes allowing the flavors to melt beautifully ladle the hot fragrant soup into bowls finish with a drizzle of chili oil for gentle heat and serve alongside crunchy bread or your favorite accompaniment creating a meal that’s both nourishing and unforgettable