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 credit: Tyler Florence and Food Network.
Ingredients
- 2 ½ pounds fresh tomatoes a mix of regular garden tomatoes, heirlooms, cherry, and plum varieties is good
- 6 cloves garlic peeled
- 1 medium yellow onion sliced
- ⅓ cup extra virgin olive oil
- salt and freshly ground black pepper
- 4 cups chicken broth or 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 them along with the garlic and onions on a rimmed baking sheet. Drizzle with ½ cup of olive oil and sprinkle with salt and pepper. Roast for 20-30 minutes, or until caramelized.
- Once roasted, place the mixture in a large stock pot. Add 3 cups of the chicken broth, bay leaves, and butter. Bring it to a boil, then reduce the heat and simmer uncovered 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 broth, as needed.
- Season to taste with salt and pepper. Garnish individual servings with 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 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 adds some needed richness to the soup.
Nutrition Facts
Roasted Tomato Soup
Amount per Serving
Calories
334
% Daily Value*
Fat
31
g
48
%
Saturated Fat
14
g
88
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
58
mg
19
%
Sodium
664
mg
29
%
Potassium
552
mg
16
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
2369
IU
47
%
Vitamin C
29
mg
35
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.