Quick & Easy Roasted Tomato Soup
80% authentic · American
A simplified yet flavorful tomato soup using roasted canned tomatoes for depth, perfect for a quick weeknight meal.
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Ingredients
- Canned whole peeled tomatoes28 oz
- Garlic cloves2
- Vegetable broth3 cups
- Heavy cream or milk1/4 cup
- Olive oil1 tbsp
- Dried basil1 tsp
- Sugar1/2 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 400°F (200°C).
- 2
Drain canned tomatoes, reserving the juice. Toss tomatoes and garlic cloves with olive oil, dried basil, salt, and pepper on a baking sheet.
- 3
Roast for 15-20 minutes, until tomatoes are slightly softened and fragrant.
- 4
Transfer roasted tomatoes, garlic, reserved tomato juice, vegetable broth, and sugar to a blender or pot.
- 5
Blend until smooth using an immersion blender or transfer to a regular blender.
- 6
Pour the soup back into the pot (if using a regular blender). Stir in cream or milk.
- 7
Heat gently over medium-low heat until warmed through. Do not boil.
- 8
Adjust seasoning with salt and pepper. Serve hot.
