Description
A rich and creamy tomato soup made with roasted tomatoes, onions, garlic, and fresh herbs, blended to perfection with heavy cream for a comforting, cozy bowl of goodness.
Ingredients
- 3 lbs ripe tomatoes, halved
- 1 medium yellow onion, peeled and quartered
- 6 garlic cloves, peeled
- 3 tbsp olive oil
- 1 ½ tsp kosher salt, divided
- ½ tsp freshly ground black pepper, divided
- 1 tbsp tomato paste
- 1 tsp granulated sugar
- ¼ tsp crushed red pepper flakes
- 1 ½ cups low-sodium vegetable or chicken broth
- ½ cup heavy cream
- ¼ cup fresh basil leaves, plus more for garnish
- Optional: grated parmesan, croutons, or grilled cheese for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- Place halved tomatoes, onion quarters, and garlic cloves on the sheet pan. Drizzle with olive oil and season with 1 tsp salt and ¼ tsp black pepper. Toss to coat.
- Roast for 40–45 minutes until the tomatoes are soft and slightly charred.
- Transfer the roasted vegetables to a large Dutch oven or saucepan over medium heat. Stir in tomato paste, sugar, red pepper flakes, and remaining salt and pepper. Cook for 2–3 minutes.
- Add the broth and bring to a simmer. Cook for 10 minutes to meld flavors.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
- Stir in the heavy cream and fresh basil. Simmer for 2–3 more minutes until heated through.
- Taste and adjust seasoning as needed. Serve warm, garnished with more basil, and optional toppings like parmesan, croutons, or grilled cheese.
Notes
- For a vegan version, use coconut cream instead of heavy cream and vegetable broth.
- Make ahead and store in the fridge for up to 4 days, or freeze for up to 3 months.
- Use peak-season tomatoes for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 250
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg
