Ingredients
Vegetables & Aromatics
- 3 pounds tomatoes (fresh or 2 28-ounce cans San Marzano tomatoes)
- 2 red peppers, deseeded and cut into strips
- 1 small onion, quartered
- 1 head garlic, cut in half
- ½ cup fresh basil, torn for serving
Oil & Seasonings
- ⅓ cup olive oil
- 2 teaspoons kosher salt (or more to taste)
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (optional)
Liquids & Garnishes
- 1 cup vegetable broth (or chicken stock)
- ¼ cup heavy cream (for serving)
Instructions
- Preheat the oven: Set your oven to 475°F (245°C) to prepare for roasting the vegetables. A high temperature ensures nice caramelization and depth of flavor in the soup.
- Prepare the vegetables: Cut the tomatoes in half. Place the tomatoes, red pepper strips, quartered onion, and halved garlic head in a 9×13-inch casserole dish. Drizzle evenly with olive oil, then sprinkle with kosher salt, oregano, smoked paprika, and optional red pepper flakes for a mild heat.
- Roast the vegetables: Bake the vegetables in the preheated oven for 35-40 minutes. Toss the vegetables halfway through the roasting time to ensure even cooking and caramelization on all sides.
- Transfer to pot: Carefully transfer the roasted vegetables along with all the juices from the roasting dish into a large pot. This liquid is full of roasted flavor and forms the base of your soup.
- Add broth and blend: Pour in the vegetable broth or chicken stock to the pot. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture in batches to a standard blender and puree until velvety.
- Season to taste: Taste your soup and adjust seasoning by adding more salt if needed. The roasted aromas and spices should be well balanced and flavorful.
- Serve: Ladle the hot soup into bowls. Drizzle each serving with heavy cream and sprinkle with torn fresh basil leaves. For a classic pairing, serve alongside grilled cheese sandwiches or toasted bread.
Notes
- You can substitute canned San Marzano tomatoes if fresh tomatoes are not available; they give a rich, sweet flavor.
- Omitting the heavy cream will make the soup dairy-free but slightly less creamy. For a vegan option, use coconut cream or omit entirely.
- Adjust red pepper flakes based on desired spice level or omit for no heat.
- Leftovers can be refrigerated up to 3 days or frozen for up to 1 month.
- This soup reheats well on the stovetop over low heat, stirring frequently to avoid scorching.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
