Roasted Tomato Soup

Tomato soup in a white bowl topped with basil.

Yield: 6 servings

Prep Time: 10

Cook Time: 35

This gorgeous tomato soup recipe is the perfect combination of ease and deliciousness. It's made in the oven with one pot and only needs a few minutes of prep.

Ingredients

3 lbs tomatoes, quartered as needed (see notes 1 and 2)
8 cloves garlic, peeled and roughly chopped
1/2 yellow or white onion, peeled and quartered
2-3 Tbsp canola oil, (see note 3)
1 tsp salt
1/2 tsp black pepper
1/2 cup chicken stock
2 Tbsp butter
1 Tbsp sugar
1/2 cup heavy cream
1/2 cup fresh basil, lightly packed

Instructions

Preheat the oven to 450°. Put tomatoes, garlic, and onion in a Dutch oven (see note 4). Toss with the canola oil, salt, and pepper until combined and evenly coated.
3 lbs tomatoes, 8 cloves garlic, 1/2 yellow or white onion, 2-3 Tbsp canola oil, 1/2 tsp black pepper, 1 tsp salt
Put the Dutch oven in the preheated oven for 35 minutes.
After removing from the oven, add chicken stock, butter, and sugar to the Dutch oven. Blend until smooth with an immersion blender (see note 5) or carefully with a blender.
1/2 cup chicken stock, 1 Tbsp sugar, 2 Tbsp butter
Slowly add heavy cream to the pot and stir until well combined. Serve soup immediately, topped with fresh basil.
1/2 cup heavy cream, 1/2 cup fresh basil

Notes

Note 1 - Tomatoes: I recommend using a variety of different tomatoes. Roma tomatoes are a dependable option. Cherry and grape tomatoes add a tiny bit of sweetness. Most tomato varieties will work. The key is making sure they're nice and ripe!

Note 2 - Tomato Prep: Small tomatoes, like cherry and grape tomatoes, can be roasted whole. Larger tomatoes should be quartered before roasting. No need to remove skins or seeds.

Note 3 - Canola Oil: I recommend using canola oil because it has a neutral flavor and a high smoke point for roasting. Olive oil can be used but I don't recommend it because it has a smoke point of about 400° and this recipe roasts at 450°.

Note 4 - Dutch Oven: If you do not have a Dutch oven, you can use an oven-safe pot or casserole dish as long it is ceramic or enamel-coated. Do not use uncoated cast iron, aluminum, copper or other metals that will cause an acidic reaction to the tomatoes.

Note 5 - Blender: I highly recommend using an immersion blender (aka stick blender). If you don't have one, you will not regret getting one. They are cheap, easy to clean, easy to store, and even easier to use. However, you can also use a blender or food processor to blend the soup. Do so very carefully in batches as it will be hot.

Nutrition

Have you tried this recipe? Let me know what you think! Rate this recipe and leave a comment below.