Roasted tomato soup
Prep Time:
10 minutes
Cooking Time:
50 minutes
Servings:
Serves: 6
If they like it, it serves 6 otherwise
Serve with Grilled Cheese Sandwiches for the ultimate comfort meal.
Cook Mode
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Ingredients
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3 lbs ripe tomatoes, quartered
1 large yellow onion, quartered
8 garlic cloves, peeled and trimmed
3 Tbsp extra-virgin olive oil
2 tsp sea salt, plus more to taste
¼ tsp freshly ground black pepper
2 cups Chicken Stock, or vegetable stock
4 Tbsp chopped fresh basil, plus more for serving
½ cup heavy cream
½ cup freshly grated Parmesan cheese
2 Tbsp tomato paste
1 tsp sugar, plus more to taste
Directions
Preheat the oven to 400°F. Arrange the tomatoes, onions, and garlic cloves in a single layer on a rimmed baking sheet, and then drizzle with the oil and season with ½ teaspoon of the salt and the pepper. Roast for 45 to 50 minutes, until the edges of the tomatoes and onions begin to brown. Set aside to cool for 10 minutes.
In a blender or food processor, add half of the tomato mixture with 1 cup of the broth and 2 tablespoons of the basil. Blend until smooth, and then transfer the puree to a large soup pot or Dutch oven and set aside.
Add the remaining tomato mixture, plus any juices that have accumulated in the pan, to the blender, along with the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth and transfer to the pot.
Over medium heat, bring the soup to a simmer. Stir in the cream, Parmesan, tomato paste, sugar, and remaining 1½ teaspoons of salt. Continue stirring so the cheese melts evenly into the soup. Taste and season as needed with more cream, sugar, salt, or pepper. Garnish with more basil and Parmesan cheese and serve warm.
Notes
Make-Ahead:
To Refrigerate: Cool and pack leftovers in the fridge for up to 5 days.
Freezing: Cool completely and then pack in an airtight freezer-safe container, leaving headroom for expansion. Freeze up to 3 months. Thaw in the fridge overnight.
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