Name: Roasted Tomato Soup
Prep time: 5 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 lbs ripe tomatoes, halved or quartered; 1 large yellow onion, quartered and separated; 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 (or 2 tsp dried basil); 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

Ingredients

3 lbs ripe tomatoes, halved or quartered
1 large yellow onion, quartered and separated
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 (or 2 tsp dried basil)
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

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Instructions

Roast: Preheat oven to 400°F (200°C). Arrange cut tomatoes, onion pieces, and garlic cloves on a rimmed baking sheet cut side up. Drizzle with olive oil and season with ½ tsp salt and pepper. Roast for 45–50 minutes until veggies are browned at the edges. Cool for 10 minutes.
Blend in Batches: Add half of the roasted mixture to a blender with 1 cup broth and 2 Tbsp basil. Blend until smooth and transfer to a large soup pot. Repeat with remaining roasted vegetables, broth, and basil. Add to pot.
Simmer: Bring soup to a simmer over medium heat. Stir in cream, Parmesan, tomato paste, sugar, and the remaining 1½ tsp salt. Stir continuously until cheese is melted and the soup is well combined.
Adjust & Serve: Taste and adjust with more cream, sugar, salt, or pepper as needed. Garnish with extra basil and Parmesan and serve warm.

Notes

Use vegetable broth for a vegetarian version.
Adjust sugar and cream at the end depending on tomato acidity (especially off-season tomatoes).
If using dried basil, simmer it for 10–15 minutes before adding the cream and Parmesan.
Blended soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Author: AVA
Prep Time: 5 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 to 1½ cups
Calories: 220
Sugar: 8g
Sodium: 700mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 6g
Cholesterol: 25mg