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Hey there, soup lovers!
Are you in the mood for something warm and cozy? I’ve got a delicious recipe just for you!
Today, I’m sharing my favorite Dutch oven roasted tomato soup.
It’s rich, flavorful, and packed with goodness.
Plus, it’s so easy to make!
Grab your Dutch oven, and let’s dive into this comforting bowl of yum!
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Ingredients
- 3 1/2 pounds mixed fresh tomatoes
- 1 onion, cut into quarters
- 1 whole garlic bulb, separated and peeled
- 3 tablespoons olive oil (adjust if needed)
- 2 tablespoons tomato concentrate
- 1/2 cup fresh basil leaves (save some for garnish)
- 1 teaspoon honey (or adjusted to your preference)
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable stock (adjust to taste)
- Kosher salt and black pepper, to taste
- To serve: burrata, crusty bread, and balsamic glaze, or a toasted grilled cheese sandwich
Step 1: Roast the Vegetables
Preheat your oven to 450°F.
In a dutch oven or casserole dish, add tomatoes, onions, and garlic.
Drizzle generously with olive oil, ensuring all the vegetables are well-coated.
Roast the vegetables in the oven for about 30 minutes, or until they are soft and lightly browned.
Step 2: Blend the Soup Base
Once the vegetables are roasted, use a stick blender directly in the dutch oven or casserole dish to blend the vegetables until smooth.
Alternatively, carefully transfer all the ingredients into a countertop blender.
Add tomato paste and fresh basil to the mixture and blend until smooth.
Step 3: Add Additional Ingredients and Blend
To the blended soup base, add honey, broth, and heavy cream as desired for sweetness, depth, and creaminess.
Blend again until everything is well incorporated.
If needed, return the soup to the heat to warm it up.
Step 4: Serve the Soup
Scoop the warm soup into bowls.
Sprinkle each serving with fresh basil for garnish.
For a complete and cozy meal, serve the soup with grilled cheese, fresh burrata, crusty bread, and a drizzle of balsamic reduction.
