Feel free to customize this recipe by adding other vegetables such as bell peppers or celery for added depth of flavor.
For a creamy variation, you can stir in a splash of heavy cream or coconut milk before serving.
Garnish each bowl of soup with a drizzle of olive oil, a sprinkle of freshly chopped herbs, or a dollop of sour cream for extra flavor and visual appeal.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for longer storage. Reheat gently on the stove or in the microwave before serving.
Conclusion: This homemade roasted tomato soup is a comforting and flavorful dish that’s perfect for warming up on chilly days. With its rich, roasted tomato flavor and aromatic blend of herbs and spices, it’s sure to become a new favorite in your soup repertoire. Whether enjoyed as a light lunch or a cozy dinner, this soup is sure to delight your taste buds and satisfy your cravings for comfort food. Enjoy!
Tomato Soup: Slice ripe tomatoes (I like romas because they have less seeds, no need for straining) Place tomatoes, several pieces of garlic, and carrots on a baking sheet. Slow roast in the oven until the carrots are soft. Dice an onion, cook until soft in a few TB olive oil in your soup pot on the stove. Then add chicken broth, basil, oregano, salt and pepper, a can of tomatoes, a small can of tomato paste. Add the oven roasted veggies into the pot. Use immersion blender to blend smooth. Add additional spices if needed for taste. Add additional chicken broth if it’s too thick.
