Description

This Roasted Tomato Soup features rich, caramelized tomatoes, onions, and garlic roasted to perfection before being blended into a creamy, flavorful soup. Enhanced with fresh basil, Parmesan cheese, and a touch of cream, this comforting soup is perfect for a cozy meal and serves six people.

Ingredients

Scale

Vegetables

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)

Pantry & Seasonings

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 Tbsp tomato paste
2 tsp sugar (plus more to taste)

Liquids & Dairy

2 cups chicken stock (or vegetable stock for vegetarian)
4 Tbsp chopped fresh basil (plus more for serving, or 2 tsp dried)
½ cup heavy cream (plus more to taste)
½ cup freshly grated Parmesan cheese (plus more for serving)

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Instructions

Roast: Preheat your oven to 400°F (200°C). Arrange the halved or quartered tomatoes, quartered onions, and garlic cloves cut side up on a rimmed baking sheet in a single layer. Drizzle them evenly with the olive oil, then season with ½ teaspoon of sea salt and ¼ teaspoon of black pepper. Roast in the oven for 45 to 50 minutes until the edges of the tomatoes and onions have browned and caramelized. Remove from the oven and let cool for 10 minutes.
Blend First Half: Transfer half of the roasted tomato mixture into a blender or food processor. Add 1 cup of chicken or vegetable stock and 2 tablespoons of chopped fresh basil. Blend until smooth and then pour this puree into a large soup pot or Dutch oven.
Blend Second Half: Add the remaining roasted tomato mixture and any juices collected on the baking sheet to the blender along with the remaining 1 cup of stock and 2 tablespoons of basil. Blend until smooth and transfer this second batch to the soup pot, combining both purees.
Simmer: Place the pot on the stovetop over medium heat and bring the soup to a gentle simmer. Stir in the heavy cream, freshly grated Parmesan cheese, tomato paste, sugar, and the remaining 1½ teaspoons of salt. Stir continuously to ensure the cheese melts evenly throughout the soup. Taste and adjust the seasoning with extra cream, sugar, salt, or pepper to your liking.
Serve: Ladle the soup into bowls and garnish with additional fresh basil and Parmesan cheese. Serve warm for a delicious and comforting meal.

Notes

For a vegetarian version, use vegetable stock instead of chicken stock.
Use dried basil if fresh is not available; use 2 teaspoons instead of 4 tablespoons.
Adjust the sugar to balance the acidity of the tomatoes based on their ripeness.
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
For a smoother texture, strain the soup through a fine mesh sieve after blending.