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Roasted Tomato Soup

Roasted Tomato Soup in white bowl on white and blue towel on wooden board on white background
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This is seriously the BEST tomato soup EVER!

Ingredients

Units Scale
  • 3 lbs of Tomatoes
  • 1 large Yellow Onion
  • 6 cloves of Garlic
  • 1/4 cup of Basil, fresh
  • Olive Oil (as needed for sautéing)
  • 1.5 cups of Heavy Cream
  • 1/2 cup of Water
  • 2 tbsp of Tomato Paste
  • 1 tsp of Salt (plus more for tomatoes and garlic)
  • 1/4 tsp of Pepper (plus more for tomatoes and garlic)
  • Pinch of Sugar (optional)

Instructions

  1. Pre-heat the oven to 400 degrees F.
  2. Slice the tomatoes in half, and place cut side up on a baking sheet.
  3. Peel the garlic, wash, and place on baking sheet along with the tomatoes.
  4. Generously coat the tomatoes and garlic in olive oil, salt, and pepper (see note).
  5. Place in oven and roast for 40-45 minutes.
  6. While the tomatoes and garlic are roasting, prepare the onions.
  7. Slice the onions into crescent shapes.
  8. Heat a skillet with oil over medium-high heat.
  9. Put the onions in and cook until caramelized, stirring frequently, roughly 20 minutes (I like to add in a pinch of sugar around the 10 minute mark. This is optional!).
  10. When the tomatoes, garlic, and onions are finished cooking, let cool for about 10 minutes.
  11. Place cooled tomatoes, garlic, onions along with the basil and tomato paste into a blender carafe and blend until completely smooth.
  12. Pour mixture into a large pot and add in the cream and water.
  13. Add in the salt and pepper.
  14. Bring mixture to a boil and then lower to a simmer.
  15. Simmer for about 10-15 more minutes, until soup has thickened, stirring occasionally.
  16. Let cool to desired eating temperature.
  17. Serve and enjoy!!

Notes

Sprinkle desired amount of salt and pepper onto tomatoes and garlic. This is not the amount that is listed in the ingredient list, this is just enough to coat them for the roasting process.

Find it online: https://www.iamtaradawn.com/roasted-tomato-soup/