I love to experiment with flavors in the kitchen and this roasted tomato soup recipe is one of my favorite experiments. It’s simple, yet gourmet, and it always brings me back to my childhood in France. This soup reminds me of the special family dinners we had every Sunday when I was growing up. I remember my grandmother always made the most delicious soups and this one is a tribute to her.
The key to this soup is roasting the tomatoes first. This gives it a rich, flavorful depth that you can’t get from canned tomatoes. The roasted garlic adds an extra layer of flavor, and the herbs and cream add an elegant touch. It’s the perfect soup for any occasion, from a casual lunch to a formal dinner.
Tip 1: For a vegetarian version, omit the heavy cream and use vegetable broth instead.
Tip 2: For a vegan version, use coconut milk instead of heavy cream.
Tip 3: For a spicier version, add a pinch of red pepper flakes.
Gourmet French Roasted Tomato Soup
- Large saucepan, blender, and cutting board
- 4 large tomatoes, cored, seeded and quartered
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh chopped parsley
- Preheat the oven to 375 degrees Fahrenheit.
- Place the tomatoes and garlic in a large bowl and toss with the olive oil, oregano, basil, salt, and pepper.
- Spread the tomatoes and garlic onto a baking sheet and roast for 20-25 minutes, or until they are lightly browned and fragrant.
- Transfer the roasted tomatoes and garlic to a large saucepan and add the heavy cream.
- Bring the soup to a low simmer over medium-high heat and cook for 10 minutes.
- Remove the soup from the heat and use an immersion blender to blend the soup until it is smooth and creamy.
- Return the soup to the stove and cook for an additional 5 minutes.
- Serve the soup hot, garnished with fresh parsley.