Description
Warm up your week with this irresistible Roasted Tomato Soup with Herbs. Bursting with the deep, sweet flavor of slow-roasted tomatoes and balanced with garlic, thyme, and basil, this easy recipe is pure comfort in a bowl. Whether you’re searching for quick dinner ideas, healthy snacks, or cozy lunch recipes, this one checks all the boxes. It’s creamy, aromatic, freezer-friendly, and made with pantry staples—ideal for anyone looking for food ideas that are both nourishing and satisfying.
Ingredients
900g Roma tomatoes
6 garlic cloves
1 medium yellow onion, chopped
2 tablespoons olive oil
2 cups vegetable broth
1 teaspoon fresh thyme
1 teaspoon fresh basil
1 teaspoon salt
½ teaspoon black pepper
½ cup heavy cream (optional)
Instructions
1. Preheat oven to 400°F (200°C). Slice tomatoes in half and place them on a baking sheet with garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast for 40–45 minutes until caramelized.
2. In a large pot, heat olive oil over medium heat and sauté chopped onion until golden and soft.
3. Add roasted tomatoes and garlic to the pot. Pour in vegetable broth and add fresh thyme and basil. Simmer for 10–15 minutes.
4. Blend the mixture using an immersion blender or a countertop blender until smooth.
5. Return the soup to the pot. Stir in heavy cream if using, and adjust seasoning to taste. Serve hot with fresh herbs or a swirl of cream.
Notes
Roast the tomatoes cut-side up for the best caramelization and flavor.
If you prefer a vegan version, simply omit the cream or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting + Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Keywords: roasted tomato soup, easy dinner, creamy soup, healthy lunch, vegetarian recipe