Tomatoes roasted in the oven bring out a deep, sweet flavor that makes this soup particularly soothing when you're unwell.
This recipe uses basic pantry staples and requires no complex techniques, making it easy to prepare on a sluggish day.
Adding a splash of cream helps thicken the soup and gives it a velvety texture that's gentle on the throat.
About the Ingredients
4 large tomatoes, halved
Fresh tomatoes are best, but canned tomatoes work in a pinch. Choose a variety that is ripe and juicy for the best flavor.
1 medium onion, peeled and quartered
Onion forms the base of the soup’s flavor. Use a sweet onion for a milder taste or a yellow onion for more depth.
3 cloves garlic, peeled
Garlic adds a punch of flavor. Minced garlic can be used if you're short on time, but whole cloves are better for roasting.
2 cups (475ml) vegetable broth
Vegetable broth adds moisture and depth. Use low-sodium broth if you're watching your salt intake.
1/2 cup (120ml) heavy cream
Heavy cream gives the soup a rich texture. If you prefer a lighter version, use whole milk or coconut milk instead.
2 tablespoons (30g) olive oil
Olive oil is used for roasting and sautéing. Use any neutral oil if you don't have olive oil on hand.
1 teaspoon (5g) sugar
A touch of sugar balances the acidity of the tomatoes. Use honey if you're avoiding refined sugar.
Salt and pepper to taste
Seasoning is key to bring out the flavors. Adjust based on your preference and the saltiness of the broth.
Frequently Asked Questions
Q: Can I use frozen tomatoes instead of fresh ones?
Yes, you can use frozen tomatoes, but they may release more liquid during roasting. Adjust the amount of broth accordingly.
Q: How can I make this soup vegan?
Replace the heavy cream with a non-dairy alternative like coconut milk or cashew cream for a vegan version.
Q: What can I do if I don’t have an immersion blender?
Use a regular blender, but work in small batches to avoid overfilling and ensure a smooth texture.
Q: Can I add other vegetables to this soup?
Yes, you can add carrots, celery, or bell peppers during the simmering stage for extra nutrition and flavor.
Step-by-Step Instructions
1. Preheat oven
Preheat your oven to 400°F (200°C). This temperature ensures the tomatoes and onions roast evenly and develop a deep flavor.
2. Roast vegetables
Toss the tomatoes, onion, and garlic with olive oil, salt, pepper, and sugar. Spread them on a baking sheet and roast for 25 minutes, or until the tomatoes are soft and slightly charred.
3. Sauté aromatics
In a large pot, sauté the roasted garlic and onion for 2 minutes. This step enhances the flavor and reduces the moisture from the roasted vegetables.
4. Add broth and simmer
Pour in the vegetable broth and bring it to a gentle simmer. Cook for 10 minutes to allow the flavors to meld together.
5. Blend the soup
Use an immersion blender or transfer the soup to a blender and blend until smooth. This creates a creamy texture that's easy on the stomach.
6. Stir in cream
Add the heavy cream and stir until it's fully incorporated. This adds a velvety finish and helps thicken the soup.
7. Adjust flavor
Taste the soup and adjust the seasoning with more salt, pepper, or sugar as needed. This step ensures the soup is flavorful and balanced.
8. Serve and rest
Serve the soup warm with a slice of crusty bread or grilled cheese for comfort. It's best enjoyed immediately after preparation.
Delicious Variations
- Add a pinch of smoked paprika for a smoky twist.
- Stir in some cooked lentils for a heartier, more filling version.
- Top with fresh basil or a drizzle of olive oil for added freshness.
How to Store Best Homemade Soup When Sick
Refrigerator
Store the soup in an airtight container for up to 4 days in the refrigerator. It may thicken slightly over time.
Freezer
Freeze the soup in airtight containers or freezer bags for up to 3 months. Label with the date for easy tracking.
Reheating
Reheat the soup on the stove over medium heat, adding a bit more broth or water if it becomes too thick. Avoid boiling to prevent curdling the cream.
This Best Homemade Soup When Sick is both nourishing and comforting. It's easy to make and can be enjoyed with a simple side of bread or a grilled cheese sandwich. Happy cooking, Emily.
Best Homemade Soup When Sick
This creamy homemade soup is perfect for when you're feeling under the weather, made with simple ingredients and comforting flavors.
🧂 Ingredients
- 4 large tomatoes, halved
- 1 medium onion, peeled and quartered
- 3 cloves garlic, peeled
- 2 cups (475ml) vegetable broth
- 1/2 cup (120ml) heavy cream
- 2 tablespoons (30g) olive oil
- 1 teaspoon (5g) sugar
- Salt and pepper to taste
📋 Instructions
- 1Preheat oven — Preheat your oven to 400°F (200°C). This temperature ensures the tomatoes and onions roast evenly and develop a deep flavor.
- 2Roast vegetables — Toss the tomatoes, onion, and garlic with olive oil, salt, pepper, and sugar. Spread them on a baking sheet and roast for 25 minutes, or until the tomatoes are soft and slightly charred.
- 3Sauté aromatics — In a large pot, sauté the roasted garlic and onion for 2 minutes. This step enhances the flavor and reduces the moisture from the roasted vegetables.
- 4Add broth and simmer — Pour in the vegetable broth and bring it to a gentle simmer. Cook for 10 minutes to allow the flavors to meld together.
- 5Blend the soup — Use an immersion blender or transfer the soup to a blender and blend until smooth. This creates a creamy texture that's easy on the stomach.
- 6Stir in cream — Add the heavy cream and stir until it's fully incorporated. This adds a velvety finish and helps thicken the soup.
- 7Adjust flavor — Taste the soup and adjust the seasoning with more salt, pepper, or sugar as needed. This step ensures the soup is flavorful and balanced.
- 8Serve and rest — Serve the soup warm with a slice of crusty bread or grilled cheese for comfort. It's best enjoyed immediately after preparation.
