No-Fuss Roasted Tomato Soup
One of the absolute joys of cooler weather is diving into those comforting, home-cooked recipes. This roasted tomato soup is a family favourite—super easy, cozy, and oh-so-satisfying.
Ingredients
Directions
- 1
Halve about 6-7 tomatoes, chop 1 red bell pepper, quarter 1 red onion, slice a whole garlic head in half, and toss in a sprig of fresh rosemary and thyme (or dried herbs if you prefer). Lay everything out on a parchment-lined sheet pan.
- 2
Drizzle generously with olive oil, season with salt and pepper, and roast at 425°F for about 45 minutes—until the veggies are beautifully caramelized.
- 3
Transfer all those flavours into a pot. Add 2 cups of broth and ½ to 1 cup of heavy cream (or coconut milk for a dairy-free twist) - the amount of cream you add depends on how creamy you want it.
- 4
Squeeze out the roasted garlic cloves for that extra depth. Blend it all with a hand blender, or if you’re aiming for extra smoothness, pour it through a sifter after blending.
- 5
Stir in ¼ cup of freshly grated Parmesan Reggiano (or your favourite Parmesan) and let it simmer on low until the cheese melts and the soup thickens.
- 6
Ladle it into bowls, and garnish with fresh basil and a little more Parmesan.
