Roasted Tomato and Red Onion Velvet Soup

There is nothing quite as comforting as a warm bowl of soup, especially when it is made from fresh vegetables slow-roasted in the oven to caramelize all of their rich flavors. This simple recipe transforms everyday ingredients into a restaurant-quality dish.

🍅 Ingredients

• For the Roasted Vegetables:

  • 1 kg of ripe tomatoes (cut into pieces and cherry tomatoes)

  • 2 red onions (cut into wedges)

  • A few whole garlic cloves

  • Olive oil, salt, pepper, and herbs (oregano or thyme)

• For the Broth:

  • 1 liter of vegetable or chicken broth

  • 1 stalk of celery, sliced

• For Serving:

  • Slices of country bread or baguette

  • Grated cheese (such as cheddar or parmesan) for melting

👩‍🍳 Step-by-Step Instructions

1. Roast the Vegetables: Preheat your oven. On a large baking sheet, arrange the tomato pieces, red onion wedges, and garlic cloves. Drizzle generously with olive oil, then season with salt, pepper, and herbs. Roast in the oven until the vegetables are tender and slightly caramelized.

2. Prepare the Broth: Meanwhile, heat the vegetable broth in a pot and add the sliced celery to infuse fresh flavor.

3. Blend the Soup: Transfer the roasted vegetables from the baking sheet into the hot broth. Blend everything using an immersion blender until smooth, creamy, and velvety.

4. Make the Cheesy Bread: Toast your bread slices topped with grated cheese in the oven until crispy and melted.