This Tomato Soup made with fresh tomatoes is a delightful blend of flavors, perfect for a comforting meal.

Scale

3 pounds fresh Roma tomatoes

2 carrots

1 onion

2 cloves garlic

2 tablespoons olive oil

salt

black pepper

1 teaspoon dried oregano

1 liter vegetable stock

1/2 cup heavy cream

tomato paste (optional)

Preheat your oven to 400°F (200°C). Cut the tomatoes, carrots, onion, and garlic into chunks and place them on a baking sheet.
Drizzle with olive oil, season with salt, black pepper, and dried oregano, then toss to coat evenly. Roast in the oven for 25-30 minutes until tender and slightly caramelized.
In a large pot, add the roasted vegetables and pour in the vegetable stock. Bring to a boil, then lower the heat and let it simmer for 10 minutes.
Using an immersion blender, blend the soup until smooth. If using, stir in tomato paste to enhance the flavor, especially if tomatoes are less sweet.
Finally, stir in the heavy cream for a rich touch. Adjust seasoning to taste and serve hot.

For the best flavor, use high-quality vegetable stock and fresh heirloom tomatoes when in season.

Keywords: Tomato Soup, Fresh Tomatoes, Heirloom Tomatoes, Vegetable Soup, Comfort Food