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Roasted Tomato Soup

Creamy roasted tomato soup with a swirl of cream in a white ceramic bowl on white marble.
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Roasted Tomato Soup is rich and velvety, made with roasted tomatoes, onion, garlic, herbs, broth, and heavy cream. Serve it hot with crusty bread or grilled cheese for a cozy lunch or dinner.

Ingredients

Scale
  • 10 large tomatoes, about 3 pounds, ends trimmed and cut into quarters
  • 4 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • Black pepper, to taste
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 cups vegetable or chicken broth, preferably low sodium
  • 1 tablespoon dried basil
  • 1 tablespoon Italian seasoning
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • Fresh basil and Parmesan cheese, optional for garnish

Instructions

  1. Heat the oven to 450°F. Arrange the tomatoes cut side up in a single layer on a large baking sheet or two 9 by 13 inch baking dishes. Drizzle with 2 tablespoons olive oil and season with ½ teaspoon salt and pepper. Roast for 30 to 35 mins, then remove from the oven and let cool.
  2. Heat the remaining 2 tablespoons olive oil in a large pot over medium high heat. Add the diced onion and sauté, stirring often, until soft and translucent.
  3. Stir in the minced garlic and cook for 1 minute.
  4. Add the roasted tomatoes and their juices, peels, and seeds. Stir in the broth, dried basil, Italian seasoning, remaining ½ teaspoon salt, and sugar.
  5. Use an immersion blender in the pot, or blend carefully in batches in a countertop blender. Return the soup to the pot if needed.
  6. Simmer gently for about 30 mins. Remove from the heat and stir in the heavy cream. Serve hot with fresh basil and Parmesan, if desired.

Notes

  • Strain the soup through a fine mesh strainer if you prefer not to have small pieces of tomato skin or seeds.
  • Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Nutrition

Keywords: roasted tomato soup

Find it online: https://cozyhomeplate.com/roasted-tomato-soup/