Roasted Tomato Soup
You'll never want to eat tomato soup from a can again after tasting this homemade version! Flavorful tomatoes roasted with onions and garlic are the foundation of this comforting dish. Fresh basil adds a delicious herby note and a splash of heavy cream at the end helps balance the acidity while adding richness. It's SO GOOD!Original recipe courtesy of Tyler Florence and Food Network.
Ingredients
- 2 ½ pounds fresh tomatoes mix of heirlooms, cherry, vine and plum tomatoes
- 6 cloves garlic peeled
- 2 small yellow onions sliced
- vine cherry tomatoes for garnish optional
- ⅓ cup extra virgin olive oil
- salt and freshly ground black pepper
- 1 qt. chicken stock
- 2 bay leaves
- 4 tbsp. butter
- ½ cup fresh basil leaves, chopped optional
- ¾ cup heavy cream optional
Instructions
- Preheat oven to 450℉.
- Wash, core and cut the tomatoes into halves. Spread the tomatoes (including the vine tomatoes for garnish, if using), garlic, and onions onto a rimmed baking sheet. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 20-30 minutes, or until caramelized.
- Once roasted, remove the vine tomatoes to a plate to use later and transfer the remaining ingredients to a large stock pot. Add ¾ of the chicken stock, bay leaves, and butter. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, until the liquid has reduced by a third.
- If using the basil leaves, wash, dry, and add them to the pot with ½ cup of the cream (if using - see Notes). Remove the bay leaves, then use an immersion blender to puree the soup until smooth, being careful to keep the hot liquid from splashing up. Turn the heat to low and adjust the consistency with the remaining chicken stock, as needed.
- Season to taste with salt and pepper. Garnish individual servings with a few roasted vine tomatoes and a splash of remaining heavy cream.
Notes
The heavy cream may be omitted, if desired. You can also adjust the amount based on your preferences. The original recipe calls for the full 3/4 cup to be added to the soup pot. We often knock that down to 1/2 cup and sometimes omit it altogether. Either way, we always add a splash of it to individual servings. This helps balance the acidity of the tomatoes and add some needed richness to the soup.
Nutrition Facts
Roasted Tomato Soup
Amount per Serving
Calories
316
% Daily Value*
Fat
26
g
40
%
Saturated Fat
10
g
63
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
13
g
Cholesterol
37
mg
12
%
Sodium
303
mg
13
%
Potassium
685
mg
20
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
6
g
12
%
Vitamin A
2079
IU
42
%
Vitamin C
29
mg
35
%
Calcium
45
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.