Savor the rich, comforting flavors of “Homemade Comfort: Roasted Tomato Soup.” This classic soup is made with roasted tomatoes, garlic, and onions, creating a deliciously warm and hearty dish perfect for any season. Serve it with a grilled cheese sandwich or crusty bread for the ultimate cozy meal that will delight your taste buds and warm your soul.

One chilly autumn evening, I decided to make something warm and comforting for my family. My husband, a lover of all things tomato, suggested roasted tomato soup. The house soon filled with the mouthwatering aroma of roasting tomatoes and garlic, drawing everyone to the kitchen. As we gathered around the table, each spoonful of the rich, flavorful soup brought smiles and compliments. This roasted tomato soup quickly became a family favorite, especially on those crisp, cool days when we crave something hearty and delicious.

Why You’ll Love Roasted Tomato Soup:

• Rich and Flavorful: Roasting the tomatoes enhances their natural sweetness and depth of flavor.
• Simple Ingredients: Made with fresh, easy-to-find ingredients.
• Comforting: Perfect for a cozy, warming meal.
• Versatile: Great as a starter or main dish.

Ingredients Notes For Roasted Tomato Soup:

• Tomatoes: Fresh, ripe tomatoes for the best flavor.
• Garlic: Roasted garlic adds a sweet, mellow flavor.
• Onion: Adds depth and sweetness to the soup.
• Olive Oil: For roasting the vegetables.
• Broth: Vegetable or chicken broth for the soup base.
• Basil: Fresh basil for a hint of freshness.
• Salt and Pepper: To taste.
• Cream: Optional, for added richness.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
   • Cut 2 pounds of fresh tomatoes in half and place them cut-side up on a baking sheet. Add 1 large onion, sliced, and 4-6 cloves of garlic, peeled.
   • Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.
3. Roast the Vegetables:
   • Roast the vegetables in the preheated oven for 25-30 minutes, or until the tomatoes are soft and slightly caramelized.
4. Blend the Soup:
   • Transfer the roasted vegetables to a blender or food processor. Add 3 cups of vegetable or chicken broth and blend until smooth. You may need to do this in batches.
   • Alternatively, use an immersion blender to blend the soup directly in the pot.
5. Simmer the Soup:
   • Pour the blended soup into a large pot. Bring to a simmer over medium heat. Add 1/4 cup of chopped fresh basil and stir to combine. Simmer for 10-15 minutes to allow the flavors to meld.
6. Optional Cream:
   • For a creamier soup, stir in 1/2 cup of heavy cream or half-and-half. Adjust seasoning with salt and pepper to taste.
7. Serve:
   • Ladle the soup into bowls and garnish with additional fresh basil or a drizzle of olive oil. Serve hot with grilled cheese sandwiches or crusty bread.

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Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
• Freeze: Freeze the soup in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

How to Make Roasted Tomato Soup

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Ingredients

• 1 pound ground beef
• 1 small onion finely chopped
• 1 packet taco seasoning
• 1/4 cup water
• 1 can 8 oz crescent roll dough
• 1 can 16 oz refried beans
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup salsa
• 1 cup crushed tortilla chips
• 1 cup sour cream
• 1/4 cup sliced black olives optional
• 1/4 cup chopped green onions optional
• 1/4 cup chopped fresh cilantro optional

Instructions

• Preheat the Oven:
• Preheat your oven to 375°F (190°C).
• Cook the Ground Beef:
• In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is soft.
• Drain any excess fat.
• Stir in the taco seasoning and water. Cook for another 2-3 minutes until the mixture thickens.
• Prepare the Crust:
• Unroll the crescent roll dough and press it into the bottom and up the sides of a 9-inch pie dish to form a crust. Be sure to seal any perforations in the dough.
• Layer the Ingredients:
• Spread the refried beans evenly over the crescent roll crust.
• Top with the seasoned ground beef mixture.
• Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the beef.
• Spoon the salsa over the cheese layer.
• Bake:
• Bake in the preheated oven for 20 minutes, or until the crust is golden brown.
• Add the Toppings:
• Remove the pie from the oven and sprinkle the crushed tortilla chips over the top.
• Sprinkle the remaining shredded cheddar cheese and Monterey Jack cheese over the chips.
• Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
• Serve:
• Allow the taco pie to cool for a few minutes before slicing.
• Top with sour cream, sliced black olives, chopped green onions, and fresh cilantro if desired.

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