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Roasted Tomato Soup

A delicious homemade roasted tomato soup recipe.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 pounds Roma tomatoes, halved
  • 1 small onion, quartered
  • 6 cloves garlic, whole
  • 3 tablespoons olive oil
  • 2 cups vegetable or chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon dried basil
  • 1/2 teaspoon sugar
  • Salt and pepper
  • Fresh basil for garnish

Method
 

  1. Roast. Spread halved tomatoes, onion, and garlic cloves on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast at 400F for 30 minutes until the tomatoes are blistered and slightly charred.
  2. Blend. Transfer the roasted vegetables to a blender or pot. Add broth, dried basil, and sugar. Blend until completely smooth.
  3. Simmer. Pour the soup into a pot and bring to a gentle simmer over medium heat. Stir in the heavy cream. Cook for 5 minutes, season with salt and pepper.
  4. Serve. Ladle into bowls and garnish with fresh basil and a drizzle of olive oil. Serve with grilled cheese for the ultimate combo.

Notes

Roma tomatoes work best because they have less water and more flesh. Roasting brings out natural sweetness, so you need less sugar. Blend in batches if your blender is small. Hot soup can splash.