This comforting, flavorful soup is made with roasted tomatoes, sweet onions, and garlic, then blended into a creamy, savory delight. Perfect for a cozy meal anytime!
The recipe:
To make the Soup
Preheat your oven to 350°F.Place the quartered tomatoes, onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and Italian seasoning. Toss everything to coat evenly.
Roast for 20-25 minutes, or until the vegetables are tender and caramelized, and the tomatoes have released their juices.
Once roasted, allow the vegetables to cool slightly. Peel the garlic cloves (they should be soft and easy to remove from the skins).
Transfer the roasted vegetables and any juices from the baking sheet into a blender or food processor with your broth. Blend until smooth and creamy. (For a chunkier soup, blend for a shorter time.)
Pour the blended soup into a pot and heat over medium heat for 5-10 minutes. Bring to a simmer and sit in your heavy cream.
Stir in the finely chopped spinach and basil, cooking for an additional 2-3 minutes, until the spinach wilts and the basil infuses its flavor into the soup.
Taste and adjust the seasoning if needed (more salt, pepper, or Italian seasoning). Serve hot with a drizzle of olive oil or a sprinkle of fresh herbs and parmesan for garnish.
To make the Cheesy Bread
Slice the baguette in half lengthwise, creating long pieces.
Spread softened butter generously on the cut sides of the baguette halves. Sprinkle each half with Parmesan and shredded mozzarella cheese. Sprinkle garlic powder, salt, and pepper on top.
Place the cheesy bread halves on a baking sheet, cut side up, and toast for 5-7 minutes, or until the cheese is melted, golden, and bubbly, and the edges of the bread are crispy.
Slice the cheesy bread into individual pieces and serve hot alongside your soup for the perfect combination!
Creamy Roasted Tomato & Onion Soup
Ingredients
For the Soup
- 4 large ripe tomatoes cut in quarters
- 1/2 large onion peeled and quartered
- 4 cloves garlic unpeeled
- 2 tablespoons olive oil
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 1 teaspoon Italian seasoning
- 1 cup vegetable or chicken broth
- 2 tablespoons heavy cream
- 2 cups finely chopped fresh spinach
- 1/4 cup finely chopped fresh basil
For the Cheesy Bread
- 1 small baguette sliced in half lengthwise
- 2 tablespoons butter softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
To make the Soup
- Preheat your oven to 350°F.
- Place the quartered tomatoes, onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, then sprinkle with salt, pepper, and Italian seasoning. Toss everything to coat evenly.
- Roast for 20-25 minutes, or until the vegetables are tender and caramelized, and the tomatoes have released their juices.
- Once roasted, allow the vegetables to cool slightly. Peel the garlic cloves (they should be soft and easy to remove from the skins).
- Transfer the roasted vegetables and any juices from the baking sheet into a blender or food processor with your broth. Blend until smooth and creamy. (For a chunkier soup, blend for a shorter time.)
- Pour the blended soup into a pot and heat over medium heat for 5-10 minutes. Bring to a simmer and sit in your heavy cream.
- Stir in the finely chopped spinach and basil, cooking for an additional 2-3 minutes, until the spinach wilts and the basil infuses its flavor into the soup.
- Taste and adjust the seasoning if needed (more salt, pepper, or Italian seasoning). Serve hot with a drizzle of olive oil or a sprinkle of fresh herbs and parmesan for garnish.
To make the Cheesy Bread
- Slice the baguette in half lengthwise, creating long pieces.
- Spread softened butter generously on the cut sides of the baguette halves. Sprinkle each half with Parmesan and shredded mozzarella cheese. Sprinkle garlic powder, salt, and pepper on top.
- Place the cheesy bread halves on a baking sheet, cut side up, and toast for 5-7 minutes, or until the cheese is melted, golden, and bubbly, and the edges of the bread are crispy.
- Slice the cheesy bread into individual pieces and serve hot alongside your soup for the perfect combination!
