Broiled Tomato Soup
Elevate your soup game with this irresistible Broiled Tomato Soup, a comforting dish that captures the rich, smoky essence of charred vegetables. Ripe tomatoes, caramelized under the broiler alongside sweet yellow onions and whole garlic cloves, form the base of this velvety, flavor-packed soup. Blended with vegetable broth, heavy cream, and fresh basil, it boasts a perfect harmony of creamy richness and herbaceous brightness, with just a hint of heat from crushed red pepper flakes. Ready in under an hour, this recipe is a cozy weeknight winner with a gourmet touch. Serve it hot with crusty bread or a classic grilled cheese for a satisfying meal that will have everyone coming back for seconds. Perfect for tomato soup lovers seeking a bold twist, this recipe is a must-try!
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 0.5 cups heavy cream
- 0.25 cups fresh basil leaves
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
- 1 teaspoon sugar
Instructions
Preheat your oven's broiler to high and position an oven rack about 6 inches from the heat source.
Cut the tomatoes in half and place them cut side up on a baking sheet. Peel and quarter the onion, then add it to the baking sheet. Add the garlic cloves (leave their skins on for roasting).
Drizzle the tomatoes, onions, and garlic with the olive oil and sprinkle with a pinch of salt and pepper.
Place the baking sheet under the broiler and broil for 10-12 minutes, or until the tomatoes and onions develop a nice char on their edges and the garlic is soft. Rotate the tray halfway through for even broiling.
Remove the baking sheet from the oven and let the vegetables cool slightly. Peel the skins from the roasted garlic cloves.
Add the broiled tomatoes, onions, garlic, vegetable broth, and sugar to a large pot. Bring to a low boil over medium heat, then reduce to a simmer and cook for 15 minutes to let the flavors meld.
Use an immersion blender to blend the soup until smooth, or transfer it in batches to a countertop blender. Be careful with hot liquids.
Stir in the heavy cream, fresh basil, and crushed red pepper flakes. Simmer for another 5 minutes.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with additional basil, a drizzle of olive oil, or a swirl of cream. Pair with crusty bread or a grilled cheese sandwich for a complete meal.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
