Dutch Oven Tomato Soup
Warm up with this irresistible Dutch oven tomato soup recipe! Roasted tomatoes, rich flavors, and a velvety finish—perfect for any cozy night in.
Ingredients
For the Soup:
- 3 lbs fresh Roma tomatoes about 12-15 tomatoes
- 1 medium yellow onion quartered
- 3 garlic cloves peeled
- 2 medium carrots peeled and chopped
- 2 tablespoon olive oil
- 2 cups vegetable stock or chicken stock for non-vegetarian
- ½ cup heavy cream or coconut milk for dairy-free
- ½ teaspoon fresh thyme leaves or ¼ teaspoon dried thyme
- 6 fresh basil leaves plus extra for garnish
- 1 teaspoon sugar optional, to balance acidity
- Salt and freshly ground black pepper to taste
For Garnish (Optional):
- Grated Parmesan cheese
- Crusty bread or croutons
- A drizzle of olive oil or balsamic glaze
Instructions
Roast the Vegetables
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the Roma tomatoes lengthwise and place them cut-side up on the baking sheet. Add the quartered onion and garlic cloves.
- Drizzle everything with olive oil, sprinkle with salt and pepper, and toss gently to coat.
- Roast for 25-30 minutes until the tomatoes are soft, lightly caramelized, and slightly blistered.
Sauté the Aromatics
- Heat 1 tablespoon olive oil in your Dutch oven over medium heat.
- Add the chopped carrots and sauté for 5-7 minutes, stirring occasionally, until softened.
- Add the roasted onion and garlic from the baking sheet, and stir to combine.
Build the Soup Base
- Transfer the roasted tomatoes to the Dutch oven along with any juices from the baking sheet.
- Pour in the vegetable stock and add the thyme and basil leaves. Stir to mix.
- Season with salt and pepper to taste. Simmer over medium-low heat for 10 minutes to allow the flavors to meld.
Blend the Soup
- Remove the Dutch oven from heat. Use an immersion blender to puree the soup until smooth.
- Alternatively: Transfer the soup in batches to a regular blender. Be cautious blending hot liquids—let it cool slightly and don’t overfill the blender.
- Return the blended soup to the Dutch oven if using a regular blender.
Add the Cream and Adjust Seasoning
- Stir in the heavy cream (or coconut milk) and simmer for another 2-3 minutes.
- Taste and adjust seasoning. If the soup is too acidic, add 1 teaspoon sugar.
Serve and Garnish
- Ladle the hot soup into bowls and garnish with freshly grated Parmesan, a drizzle of olive oil, and fresh basil leaves.
- Serve with crusty bread or croutons on the side.