Easy Roasted Garlic Tomato Soup
Experience the ultimate comfort of roasted garlic tomato soup, a vibrant dish that intensifies natural tomato sweetness through oven roasting. This modern take on classic bisque replaces stovetop simmering with a hands-off approach, yielding a depth of flavor that is both professional and easy to achieve. Infused with fresh basil, thyme, and nutritional yeast, this soup is a nutrient-dense, dairy-free meal that is perfect for busy weeknights or as a sophisticated brunch staple for any household.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Fusion
- Diet: Vegan
Ingredients
12 vine tomatoes, halved
1 cup cherry tomatoes, halved
1 yellow onion, coarsely chopped
1-4 heads garlic, tops sliced off
2 sprigs fresh thyme
3/4 tsp salt
1/2 tsp black pepper
1/4 cup fresh basil, packed
2 tbsp nutritional yeast
2 cup low-sodium vegetable broth
1 sheet puff pastry, thawed (optional)
Instructions
Preheat your oven to 400°F (200°C).
Place vine tomatoes, cherry tomatoes, onion, and garlic heads on a baking sheet.
Season with thyme, salt, and pepper, then roast for 40-45 minutes until tomatoes are caramelized.
Remove thyme stems and squeeze the softened garlic cloves out of their skins into a blender.
Add roasted vegetables, basil, nutritional yeast, and broth to the blender.
Process until smooth, adjusting broth if a thinner consistency is desired.
If using puff pastry, cut into shapes, brush with water, and bake until golden brown as a topping.
Serve warm.
Notes
The flavor deepens significantly after sitting in the refrigerator overnight. This soup is dairy-free and vegan-friendly. Store in an airtight container for up to 4 days.
Find it online: https://cookingwithramsay.com/easy-roasted-garlic-tomato-soup/