Description
This creamy roasted tomato soup is a warm and comforting dish perfect for any chilly day. Roasting tomatoes brings out their natural sweetness and depth of flavor while creating a rich base for a delicious, homemade comfort classic.
Ingredients
3 pounds tomatoes (Roma or vine-ripened, halved or quartered)
1 large onion (yellow or white, roughly chopped)
6–8 cloves garlic (peeled, left whole)
about 1/4 cup olive oil (plus more for sautéing)
4–6 cups vegetable or chicken broth (low sodium)
1/2 cup heavy cream (or half-and-half)
2 tablespoons butter (unsalted)
1/2 cup packed fresh basil (plus more for garnish)
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, combine tomatoes, onion, garlic cloves, and 1/4 cup olive oil. Toss to coat
Spread the mixture in a single layer on a large rimmed baking sheet
Roast the vegetables for 45–50 minutes, until softened and caramelized around the edges
Transfer the roasted vegetables to a large pot
Add 4–6 cups of broth and bring to a simmer
Use an immersion blender or a standard blender to puree the soup until smooth
Return the soup to the pot, add the butter, heavy cream, and most of the fresh basil. Stir until well combined
Season with salt and pepper to taste
Heat through but do not boil
Ladle into bowls and garnish with remaining fresh basil and a drizzle of olive oil, if desired
Notes
For a smoother texture, strain the soup through a fine-mesh sieve after blending
If the soup is too thick, add more broth or water to your desired consistency
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months
- Prep Time: 20
- Cook Time: 50
- Category: Soups
- Method: Roasting and Simmering
- Cuisine: Homemade
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg