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Best Homemade Tomato Soup Recipe for Cozy Dinners
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Roasted Roma Tomato Soup

Experience the deep, savory comfort of this slow-roasted tomato soup. By roasting vine-ripened Roma tomatoes and fresh garlic until caramelized, we unlock a natural sweetness that creates a velvety, nutrient-dense base. Enhanced with aromatic basil and high-quality extra virgin olive oil, this plant-forward soup is a perfect restaurant-quality dinner that is incredibly simple to prepare at home. Enjoy the rich, intense flavor of slow-roasting in every spoonful.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: DINNER
Cuisine: Mediterranean
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 3 lbs Roma tomatoes, halved
  • 6 cloves garlic, whole with skin on
  • 2 cups low-sodium vegetable stock
  • 1/2 cup fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • Sea salt to taste

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Arrange the halved tomatoes and whole garlic cloves on a parchment-lined baking sheet.
  3. Drizzle generously with olive oil and sprinkle with sea salt.
  4. Roast for 40 minutes until tomato skins are charred and blistered.
  5. Remove the garlic skins from the roasted cloves.
  6. Transfer roasted vegetables to a high-speed blender.
  7. Add vegetable stock and fresh basil to the blender.
  8. Pulse until the mixture reaches a smooth, velvety consistency.

Notes

Use fully vine-ripened tomatoes for the best flavor. Strain the soup through a fine-mesh sieve for a thinner, more refined texture. For a creamier finish, stir in a splash of coconut cream before serving.