Creamy Roasted Tomato Soup with Fresh Herbs

**Creamy Roasted Tomato Soup with Fresh Herbs: A Bowl of Comfort and Flavor**

Few dishes evoke the warmth and comfort of home quite like a bowl of creamy roasted tomato soup. Whether you’re looking for a cozy meal on a chilly evening or a light yet satisfying lunch, this classic soup is a perfect choice. Roasting the tomatoes brings out their natural sweetness, while the addition of fresh herbs elevates the flavor profile, making it both rich and refreshing. Let’s dive into the details of how to make this delicious soup and why it’s a must-have in your recipe collection.

### The Magic of Roasting Tomatoes

Roasting tomatoes is a simple technique that transforms their flavor. When tomatoes are roasted, their natural sugars caramelize, intensifying their sweetness and adding a depth of flavor that raw tomatoes simply can’t match. The slight charring from the roasting process also imparts a subtle smokiness, which balances the acidity of the tomatoes.

For this recipe, Roma or plum tomatoes are ideal due to their meaty texture and lower water content. However, you can also use cherry tomatoes for a sweeter, more concentrated flavor. Simply toss the tomatoes with olive oil, salt, pepper, and a few cloves of garlic before roasting them in the oven. The garlic will soften and sweeten as it roasts, adding a mellow, aromatic depth to the soup.

### Fresh Herbs: The Secret Ingredient

While the roasted tomatoes are the star of the show, fresh herbs play a crucial supporting role. Basil is a classic pairing with tomatoes, offering a sweet, peppery flavor that complements the acidity of the soup. Fresh thyme or oregano can also be added for an earthy, savory note. If you want to experiment, try adding a bit of fresh rosemary for a piney, aromatic touch.

Herbs should be added at different stages of cooking to maximize their flavor. Some, like thyme and rosemary, can be added early on to infuse the soup as it simmers. More delicate herbs like basil should be stirred in just before serving to preserve their vibrant color and fresh taste.

### Creamy, But Not Overpowering

The creaminess in this roasted tomato soup comes from a modest addition of heavy cream or coconut milk, depending on your dietary preferences. The goal is to create a velvety texture without overwhelming the natural flavors of the tomatoes and herbs. If you prefer a lighter version, you can substitute the cream with whole milk or even Greek yogurt, which adds a slight tanginess.

For those who are lactose intolerant or vegan, coconut milk is an excellent alternative. It provides a creamy consistency without the use of dairy, and its subtle sweetness complements the roasted tomatoes beautifully.

### Ingredients You’ll Need

Here’s a list of the key ingredients for making creamy roasted tomato soup with fresh herbs:

– **Tomatoes**: 2-3 pounds of Roma or plum tomatoes, halved
– **Garlic**: 4-6 cloves, peeled
– **Olive oil**: 2-3 tablespoons
– **Onion**: 1 medium, chopped
– **Vegetable or chicken broth**: 3-4 cups
– **Fresh herbs**: A handful of fresh basil, plus optional thyme or oregano
– **Heavy cream or coconut milk**: ½ cup
– **Salt and pepper**: To taste
– **Optional**: A pinch of red pepper flakes for a little heat, or a drizzle of balsamic vinegar for added sweetness

### Step-by-Step Recipe

1. **Roast the Tomatoes**: Preheat your oven to 400°F (200°C). Place the halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the tomatoes are soft and slightly charred around the edges.

2. **Sauté the Onion**: While the tomatoes are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.

3. **Combine and Simmer**: Once the tomatoes and garlic are roasted, add them to the pot with the onions. Pour in the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.

4. **Blend the Soup**: Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be sure to leave some room in the blender to avoid splattering.

5. **Add Cream and Herbs**: Stir in the heavy cream or coconut milk, then add the fresh basil and any other herbs you’re using. Taste and adjust the seasoning with salt and pepper as needed.

6. **Serve**: Ladle the soup into bowls and garnish with a drizzle of olive