A simple classic, this slow Roasted Tomato Soup is rich, creamy, and comforting. Made with roasted fresh tomatoes, onions, garlic, and fresh basil, this tomato soup is full of flavor. Get your grilled cheese ready because this recipe will have you praying for a rainy day and savoring every element of the season.
With almost every day of the new year filled with rain and gloom, all I can think of are soups and stews most days. At this point, I think I’ve tried most of them. And I think I’m done with this rain too! But I can’t get the rain get away without having one of my favorite classics… Tomato Soup! Usually, that means opening a tin and doctoring up the can of tomato soup that I got from the grocery store. Not this time.
Recently, I’ve discovered the art of roasting tomatoes. Oh how delicious they taste when you do roast them! If you haven’t tried this, you must! I’ve a few recipes that actually use roasted tomatoes in different forms. You should check them out.
Pesto Risotto with Roasted Tomatoes and Chickpeas
Roasted Rainbow Veggies
Anyways, back to the topic. To the pan, I added garlic, because who doesn’t love roasted garlic? And onions and basil. I know you’re thinking, basil? To the baking dish? Trust me, it works. Slow roast this then blitz it up in a blender and simmer on low heat. It can’t get easier than this.
You don’t have to stop there. I did because I wanted simple. But you can add toppings or make it creamy without the cream. Here’s how: