Roasted Tomato Soup
This Roasted Tomato Soup is creamy and warm with fresh tomato flavor and incredible depth of flavor when the veggies are roasted and caramelized. Serve with Grilled Cheese Sandwiches for the ultimate comfort meal your whole family will crave!Each serving is about 1 to 1 1/2 cups.
Ingredients
- 3 lbs ripe tomatoes, halved lengthwise if small/medium, or quartered if large
- 1 large yellow onion, quartered and separated into smaller pieces
- 8 garlic cloves, peeled and ends trimmed
- 3 Tbsp extra-virgin olive oil
- 2 tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
- 2 cups Chicken Stock, or vegetable stock for vegetarian
- 4 Tbsp chopped fresh basil, plus more for serving, or 2 tsp dried*
- ½ cup heavy cream, plus more to taste
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 Tbsp tomato paste
- 2 tsp sugar, plus more to taste
Instructions
- Roast - Preheat the oven to 400°F. Arrange the cut tomatoes, onions, and garlic cloves cut side up in a single layer on a rimmed baking sheet, and then drizzle with the oil and season with ½ teaspoon of the salt and the pepper. Roast for 45 to 50 minutes, until the edges of the tomatoes and onions begin to brown. Set aside to cool for 10 minutes.
- Blend - In a blender or food processor, add half of the tomato mixture with 1 cup of the broth and 2 tablespoons of the basil. Blend until smooth, and then transfer the puree to a large soup pot or Dutch oven and set aside.
- Repeat - Add the remaining tomato mixture, plus any juices that have accumulated in the pan, to the blender, along with the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth and transfer to the pot.
- Simmer - Over medium heat, bring the soup to a simmer. Stir in the cream, Parmesan, tomato paste, sugar, and remaining 1½ teaspoons of salt. Continue stirring so the cheese melts evenly into the soup. Taste and season as needed with more cream, sugar, salt, or pepper. Garnish with more basil and Parmesan cheese and serve warm.
Notes
*Some tomatoes are more acidic than others (especially if less ripe or off-season). Adjust the sugar and cream in the final step to account for the acidity.
*If using dried basil, let it simmer in the soup for 10-15 minutes to soften before finishing the soup with cream and parmesan. Make-Ahead:
*If using dried basil, let it simmer in the soup for 10-15 minutes to soften before finishing the soup with cream and parmesan. Make-Ahead:
- To Refrigerate: Cool and pack leftovers in the fridge for up to 5 days.
- Freezing: Cool completely and then pack in an airtight freezer-safe container, leaving headroom for expansion. Freeze up to 3 months. Thaw in the fridge overnight.
- To Reheat: reheat the whole recipe or single portions in a pot on the stove while whisking until warmed to 165°F, or in the microwave covered with a paper towel to prevent spattering.
Nutrition Facts
Roasted Tomato Soup
Amount per Serving
Calories
257
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
32
mg
11
%
Sodium
1096
mg
48
%
Potassium
758
mg
22
%
Carbohydrates
19
g
6
%
Fiber
3
g
13
%
Sugar
11
g
12
%
Protein
8
g
16
%
Vitamin A
2408
IU
48
%
Vitamin C
35
mg
42
%
Calcium
129
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
