Description

This Roasted Tomato Soup is a creamy, warm, and comforting dish bursting with fresh tomato flavor enhanced by the caramelization of roasted vegetables. It features a smooth blend of roasted tomatoes, onions, and garlic, enriched with cream, Parmesan cheese, and fresh basil. Perfect served alongside grilled cheese sandwiches, it’s an ideal hearty meal for family gatherings or cozy evenings.

Ingredients

Vegetables & Aromatics

3 lbs ripe tomatoes, halved lengthwise if small/medium, or quartered if large
1 large yellow onion, quartered and separated into smaller pieces
8 garlic cloves, peeled and ends trimmed

Seasonings & Oils

3 Tbsp extra-virgin olive oil
2 tsp fine sea salt, plus more to taste
¼ tsp freshly ground black pepper, plus more to taste
2 tsp sugar, plus more to taste

Liquids & Broth

2 cups chicken stock, or vegetable stock for vegetarian option
½ cup heavy cream, plus more to taste

Herbs & Cheese

4 Tbsp chopped fresh basil, plus more for serving, or 2 tsp dried basil
½ cup freshly grated Parmesan cheese, plus more for serving

Other Ingredients

2 Tbsp tomato paste

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Instructions

Roast the Vegetables: Preheat the oven to 400°F. Arrange the cut tomatoes, onions, and garlic cloves cut side up on a rimmed baking sheet in a single layer. Drizzle with olive oil and season with ½ teaspoon of salt and black pepper. Roast for 45 to 50 minutes until the edges of the tomatoes and onions begin to brown. Remove from oven and let cool for 10 minutes.
Blend First Half: Add half of the roasted tomato mixture along with 1 cup of broth and 2 tablespoons of chopped basil to a blender or food processor. Blend until smooth, then transfer the puree to a large soup pot or Dutch oven and set aside.
Blend Second Half: Add the remaining roasted tomato mixture and any accumulated juices from the baking sheet to the blender. Add the remaining 1 cup of broth and 2 tablespoons of basil. Blend until smooth and transfer to the pot with the first batch.
Simmer Soup: Heat the combined soup over medium heat until it begins to simmer. Stir in the heavy cream, freshly grated Parmesan, tomato paste, sugar, and the remaining 1½ teaspoons of salt. Keep stirring to melt the cheese evenly into the soup.
Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional cream, sugar, salt, or pepper as desired. Garnish with extra fresh basil and Parmesan cheese. Serve warm with your choice of sides, ideally grilled cheese sandwiches for a classic pairing.

Notes

You can substitute vegetable stock for chicken stock to make this recipe vegetarian.
The roasting step is crucial to develop deep, caramelized flavors in the soup.
Adjust the sugar to balance the acidity of the tomatoes according to taste.
For a vegan version, omit the cream and Parmesan and use plant-based alternatives.
Serve with crusty bread or grilled cheese for an indulgent comfort meal.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Prep Time: 5 minutes
Cook Time: 55 minutes
Category: Soup
Method: Roasting
Cuisine: American