Description
This roasted tomato soup has a smooth, creamy texture and deep flavor from oven-roasted tomatoes, onions, and garlic. Fresh basil, Parmesan, cream, and tomato paste round out the soup for a warm and comforting homemade meal.
Ingredients
Scale
- 3 pounds ripe tomatoes, halved lengthwise, or quartered if large
- 1 large yellow or white onion, quartered and separated into smaller pieces
- 8 garlic cloves, peeled and ends trimmed
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons fine sea salt, divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 cups low-sodium vegetable broth or chicken broth
- 4 tablespoons chopped fresh basil, plus more for serving
- 1/2 cup heavy cream, plus more to taste
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons tomato paste
- 2 teaspoons granulated sugar, plus more to taste
Instructions
- Preheat the oven to 400°F. Arrange the tomatoes, onion pieces, and garlic cloves cut side up in a single layer on a rimmed baking sheet. Drizzle with olive oil and season with 1/2 teaspoon salt and the black pepper.
- Roast for 45 to 50 minutes, until the tomatoes have collapsed and the edges of the tomatoes and onions begin to brown. Set the tray aside to cool for 10 minutes.
- Add half of the roasted tomato mixture to a blender or food processor with 1 cup of broth and 2 tablespoons of basil. Blend until smooth, then transfer the puree to a large soup pot or Dutch oven.
- Add the remaining roasted vegetables and all accumulated pan juices to the blender with the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth and transfer to the pot.
- Bring the soup to a gentle simmer over medium heat. Stir in the heavy cream, Parmesan, tomato paste, sugar, and remaining 1 1/2 teaspoons salt.
- Continue stirring until the Parmesan melts evenly. Taste and adjust with additional cream, sugar, salt, or pepper as needed. Garnish with fresh basil and Parmesan, then serve warm.
Notes
- Tomatoes vary in sweetness and acidity. Add extra sugar or cream in small amounts only after tasting the finished soup.
- Blend each batch for 45 to 60 seconds for a smoother texture. For an especially silky soup, pass it through a fine-mesh strainer.
- Keep the soup at a gentle simmer after adding the cream and Parmesan. A hard boil may cause the dairy to separate or clump.
- Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
