Tomato soup and grilled cheese, a cozy delight!
Nothing says cozy November comfort quite like a warm bowl of homemade tomato soup. This simple recipe combines roasted plum tomatoes, sweet red peppers, red onion, garlic, and fragrant basil for a rich, flavorful soup.
Sometimes, I add a little sweet potato or yam for extra sweetness and a naturally creamy texture. It's an easy way to make this comforting favorite even heartier.
Ingredients
6 ripe plum tomatoes, halved
2 red bell peppers, seeded and chopped
1 medium red onion, quartered
4–5 garlic cloves
A handful of fresh basil leaves
2 tablespoons olive oil
Freshly ground black pepper, to taste
Salt, to taste (optional)
1–2 cups vegetable broth
Optional: 1 small sweet potato or yam, peeled and cubed
Instructions
Preheat the oven to 425°F.
Prepare the vegetables. Arrange the plum tomatoes, red peppers, red onion, and garlic on a baking sheet. If using sweet potato or yam, add the small cubes to the tray.
Season and roast. Drizzle with olive oil, season with black pepper and salt, and roast for 30–40 minutes, until everything is tender and lightly caramelized.
Blend. Transfer the roasted vegetables and their juices to a blender. Add the fresh basil and vegetable broth, then blend until smooth. Allow hot ingredients to cool slightly and vent the blender carefully.
Simmer and serve. Pour the soup into a saucepan and simmer for 5 minutes. Adjust the seasoning and add more broth if needed.
A Little Cozy Extra
Pair your soup with grilled cheese, warm sourdough, Foccacia or toasted garlic bread. Put on some mellow R&B or chill Afrobeats, and enjoy a peaceful November evening.
Urban Sweet Spot tip: Adding sweet potato makes this soup naturally thicker and slightly sweeter. It's especially lovely on chilly days when you want something extra comforting.
Fresh ingredients, simple preparation, and a warm bowl of homemade goodness. 🤎
