Roasted Tomato Soup

Name: Roasted Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 people
Ingredients: 12 medium tomatoes; 1 large yellow or white onion; 1 head (about 10 cloves) garlic; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon pepper; 2 teaspoons granulated sugar; 3 cups (24 ounces) chicken broth; ¼ cup fresh basil; ½ cup (119 g) heavy cream; ½ cup (50 g) parmesan cheese; 1 teaspoon garlic salt; Salt and pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
10 people
Calories
138 kcal
Course
Side Dish
Cuisine
American

Roasted Tomato Soup

Iris Hanson

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Roasted Tomato Soup is a creamy soup that is full of oven-roasted tomatoes, onions, and garlic blended with heavy cream and parmesan cheese.

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Ingredients

Servings

12 medium tomatoes, halved
1 large yellow or white onion, quartered
1 head (about 10 cloves) garlic, peeled
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon pepper
2 teaspoons granulated sugar
3 cups (24 ounces) chicken broth
¼ cup fresh basil, chopped
½ cup (119 g) heavy cream
½ cup (50 g) parmesan cheese, grated
1 teaspoon garlic salt
Salt and pepper, to taste

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Instructions

Preheat oven to 400°F.
Layer a large baking sheet with parchment paper and add tomatoes (cut side up), onions, and garlic.
Drizzle the entire sheet with olive oil, salt, pepper, and sugar.
Roast for 45 minutes, or until the vegetables have softened completely. After they have cooled a bit, peel the tomatoes and remove any stems.
To a large pot, add the vegetables, chicken broth, and basil. Blend with an immersion blender until smooth. Set over medium heat.
Pour in heavy cream, parmesan, and garlic salt. Mix to combine. Cook for 2-3 minutes, stirring occasionally, or until heated through and the cheese has melted.
Serve topped with extra parmesan and basil.