I used a bounty of garden tomatoes to make this roasted tomato soup, and it turned out absolutely heavenly. It was so good I found myself eating it for breakfast. The secret is roasting the tomatoes first to deepen and concentrate their flavor.
Roasted Tomato Soup
Roasting the tomatoes adds a rich, slightly caramelized depth. This soup is simple, comforting, and perfect with a grilled cheese.
5 from 5 votes
Course: Soup
Prep Time: 10
Cook Time: 1
Servings: 6
Ingredients
- 10-12 large tomatoes (or about 20 Roma) ends trimmed and cut into quarters
- 4 T olive oil divided
- 1 tsp salt
- pepper to taste
- 1 large onion diced
- 2-4 cloves garlic, minced
- 4 cups chicken broth
- 1 T dried basil
- 1 T Italian seasoning blend (parsley, rosemary, oregano, basil)
- 2 T sugar
- 1 cup heavy cream
Instructions
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Preheat the oven to 450°F. Arrange the tomato quarters, cut side up, in a single layer on a large baking sheet or two 9×13-inch baking dishes.
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Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon salt and freshly ground pepper. Roast for 30–35 minutes, until tomatoes are soft and slightly caramelized. Allow to cool slightly.
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Meanwhile, heat the remaining 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced onion and sauté, stirring often, until soft and translucent. Add the minced garlic and cook for another minute.
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Add the roasted tomatoes to the pot, including any juices, peels, and seeds.
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Pour in the chicken broth, then stir in the dried basil, Italian seasoning, 1 teaspoon of salt (adjust to taste), and the sugar to balance acidity.
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Use an immersion blender to puree the soup right in the pot until smooth. Alternatively, carefully blend in batches in a countertop blender.
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Bring the soup to a gentle simmer and let it cook for about 30 minutes to meld the flavors. Remove from heat and stir in the heavy cream.
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Serve hot with a grilled cheese sandwich and a simple green salad for a classic pairing.
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Note: depending on your blender, small bits of tomato peel or seeds may remain. If you prefer a perfectly smooth texture, strain the soup through a fine-mesh sieve.