Roasted Tomato Soup
by Tavolino
A rich, comforting soup featuring oven-roasted tomatoes, onions, and garlic blended with savory broth, finished with cream and Parmesan for a velvety texture.
Ingredients
- ripe tomatoes 3 lbs
- yellow onion 1 large
- garlic cloves 8
- extra-virgin olive oil 3 Tbsp
- fine sea salt 2 tsp
- freshly ground black pepper 1/4 tsp
- vegetable stock 2 cups
- fresh basil 4 Tbsp
- heavy cream 1/2 cup
- freshly grated Parmesan cheese 1/2 cup
- tomato paste 2 Tbsp
- sugar 2 tsp
Preparation
- 1
Preheat your oven to 400°F (200°C).
- 2
Halve or quarter 3 lbs tomatoes and quarter 1 large yellow onion into smaller pieces.
- 3
Arrange tomatoes, onions, and 8 garlic cloves on a rimmed baking sheet.
- 4
Drizzle vegetables with 3 Tbsp olive oil, 2 tsp sea salt, and 1/4 tsp black pepper.
- 5
Roast in the oven for 45 to 50 minutes until edges are browned, then let cool for 10 minutes.
- 6
Place half the roasted vegetables, 1 cup vegetable stock, and 2 Tbsp fresh basil into a blender.
- 7
Blend until smooth and transfer the mixture into a large soup pot.
- 8
Repeat blending with the remaining vegetables, 1 cup vegetable stock, and 2 Tbsp fresh basil.
- 9
Add the second batch to the pot and bring the soup to a simmer over medium heat.
- 10
Stir in 1/2 cup heavy cream, 1/2 cup Parmesan cheese, 2 Tbsp tomato paste, and 2 tsp sugar.
- 11
Continue stirring until the cheese is fully melted and incorporated.
- 12
Taste the soup and adjust seasoning with additional salt, pepper, cream, or sugar if needed.
- 13
Garnish with extra basil and Parmesan before serving warm.