Silky Roasted Tomato Soup
A smooth roasted tomato soup finished with a swirl of cream and fresh herbs, built on caramelized tomatoes and garlic for deep, sweet flavor.
Roasting the tomatoes before they hit the pot concentrates their sugars and burns off excess water, so the soup tastes bright instead of watery. A quick blend with a little cream turns the base silky without heaviness. Ladle it into wide bowls, scatter chopped herbs over the top, and serve with something crusty for dipping.
Ingredients
Method
Tap a number to mark a step doneHeat the oven to 425F. Toss the plum tomatoes, onion, and garlic with olive oil on a large sheet pan, spread them cut side up, and roast for 30 minutes until the edges char and the tomatoes collapse.
Let the vegetables cool slightly, then squeeze the garlic cloves from their skins and discard the papery peels.
Transfer the roasted tomatoes, onion, and garlic to a blender with the vegetable broth and blend until completely smooth, working in batches if needed.
Pour the puree into a medium pot set over medium heat and bring to a gentle simmer, stirring occasionally so it does not scorch on the bottom.
Stir in the heavy cream, kosher salt, and black pepper, then simmer for 5 more minutes until the soup thickens slightly and turns a deep orange-red.
Taste and adjust the salt, then ladle the soup into bowls and top each with chopped basil before serving hot.
Kitchen note
Roast extra tomatoes and freeze the puree in flat bags for up to three months, so a bowl of this soup is only a blender and a saucepan away.
