Roasted Tomato Soup
A comforting roasted tomato soup, perfect for fall, made with a variety of fresh tomatoes, bell pepper, onion, and garlic, then blended until smooth and garnished with cream and basil.
Ingredients
- tomatoes
- Cherry tomatoes
- Yellow grape tomatoes
- Red bell pepper
- Onion
- Garlic
- Rosemary
- Sun-dried tomatoes
- Vegetable broth
- Olive oil
- Heavy cream
- Fresh basil leaves
- Black pepper
- Salt
Method
- 1
Preheat your oven to 200°C (400°F).
- 2
Prepare the vegetables: quarter the large tomatoes, slice the bell pepper, and quarter the onion.
- 3
Arrange the quartered tomatoes, cherry tomatoes, yellow grape tomatoes, sliced bell pepper, and quartered onion in a baking dish.
- 4
Trim the top off the garlic bulb, place it on a piece of aluminum foil, and wrap it tightly. Place the wrapped garlic in the center of the baking dish.
- 5
Tuck the rosemary sprigs among the vegetables.
- 6
Season generously with freshly ground black pepper and salt.
- 7
Drizzle everything with olive oil.
- 8
Place the baking dish in the preheated oven and roast for 20-25 minutes, or until the vegetables are soft and slightly charred.
- 9
Once roasted, remove the dish from the oven.
- 10
Transfer the roasted vegetables to a large pot or Dutch oven.
- 11
Squeeze the soft, roasted garlic cloves out of the bulb and into the pot.
- 12
Add the sun-dried tomatoes and vegetable broth to the pot.
- 13
Use an immersion blender to blend the mixture until smooth.
- 14
Ladle the soup into a bowl.
- 15
Garnish with a swirl of heavy cream, fresh basil, and a few sun-dried tomatoes. Serve immediately.
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