Description
This creamy roasted tomato soup is packed with fresh flavor and a deep, rich taste thanks to oven-roasted tomatoes, onions, and garlic. Perfect with a grilled cheese sandwich for cozy comfort food.
Ingredients
3 lbs ripe tomatoes, halved or quartered depending on size
1 large yellow onion, quartered
8 garlic cloves, peeled and 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 fresh chopped basil (or 2 tsp dried)
½ cup heavy cream (plus more to taste)
½ cup freshly grated Parmesan cheese (plus more for garnish)
2 Tbsp tomato paste
2 tsp sugar (plus more to taste)
Instructions
Roast: Preheat oven to 400°F. Place tomatoes, onion, and garlic cut side up on a baking sheet. Drizzle with olive oil and sprinkle with ½ tsp salt and pepper. Roast for 45–50 minutes, until edges begin to brown. Cool for 10 minutes.
Blend: In a blender or food processor, blend half of the roasted mixture with 1 cup broth and 2 Tbsp basil until smooth. Pour into a large soup pot. Repeat with remaining mixture, broth, and basil.
Simmer: Heat soup over medium heat. Stir in cream, Parmesan, tomato paste, sugar, and remaining salt. Stir continuously until cheese melts and soup is well blended.
Taste and adjust: Add more cream, sugar, salt, or pepper to taste. Garnish with additional basil and Parmesan cheese before serving.
Notes
Adjust cream and sugar based on tomato acidity.
If using dried basil, simmer for 10–15 minutes before adding cream and cheese.
Make-Ahead Tips:
Refrigerate leftovers for up to 5 days.
Freeze up to 3 months (leave headroom in container).
Reheat on stovetop or microwave until heated to 165°F.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Dinner, Lunch, Soup
- Method: Roasting, Blending, Simmering
- Cuisine: American
