Creamy Roasted Tomato Basil Soup
Tomatoes, garlic and onions are roasted in the oven until caramelized and pureed in to a smooth and delicious Creamy Roasted Tomato Basil Soup.
Ingredients
- 3-4 pounds of tomatoes
- 1 sweet onion
- 3 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp minced garlic*
- 1/2 Tbsp sugar
- 1 Tbsp fresh basil, finely chopped or 1 tsp dried basil
- 1/4 tsp oregano
- 2 cups chicken broth
- 1 Tbsp concentrated tomato paste
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400. Line a baking sheet with foil.
- Cut tomatoes and onion in large chunks, place on baking sheet and drizzle with the olive oil, salt and pepper.
- Roast in the oven on the highest rack for about 45 minutes.
- Transfer the onions and tomatoes to your blender, getting every bit of the juices/oil off of that pan that you can. Add the minced garlic, sugar, basil and oregano and puree until smooth. (Make sure to remember to remove the center part of the lid and cover the top with a towel to stop the blender from exploding.)
- Transfer the puree to a large pot, add chicken broth and tomato paste and whisk together.
- Bring to a boil over medium high heat, then reduce the heat to medium and simmer for ten minutes.
- Drizzle in the heavy cream, stir and bring back to a simmer.
- Serve garnished with Parmesan cheese, croutons, more basil, an extra drizzle of heavy cream and/or sour cream!
Notes
*Note, if you have whole cloves of garlic on hand, try roasting 6-8 cloves with your tomatoes and onions and skip adding the minced garlic!