Ingredients
Scale
- 1.5 kg fresh ripe tomatoes, halved or quartered
- 6 garlic cloves, peeled
- 2 yellow onions, cut into wedges
- 3 tablespoons olive oil
- 4–5 fresh basil leaves
- 2–3 sprigs fresh thyme
- 1 liter vegetable or chicken broth
- Salt and pepper to taste
- Optional: 50 ml cream for a smoother texture
Instructions
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Wash and cut the tomatoes into halves or quarters. Place on the tray.
- Add peeled garlic cloves and onion wedges evenly among the tomatoes.
- Drizzle olive oil over all vegetables, then sprinkle with salt, pepper, and thyme sprigs.
- Roast for 25–30 minutes until tomatoes are caramelized and soft.
- Bring the vegetable or chicken broth to a gentle simmer in a large pot.
- Transfer roasted vegetables to a blender and blend until smooth. Strain for finer texture if desired.
- Pour blended vegetables into the simmering broth, stir, and let cook on low for 10–15 minutes.
- Optional: stir in cream just before serving.
- Serve hot, garnished with fresh basil leaves or a drizzle of olive oil.
Notes
For a smoky variation, add roasted red peppers or a small amount of smoked turkey bacon.
Soup can be made ahead and stored in the refrigerator for 3–4 days or frozen for up to 2 months.
Adjust seasoning as needed after blending.
- Prep Time: 15
- Cook Time: 35