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Easy Roasted Tomato Soup


  • Author: Morgan
  • Total Time: 50 minutes
  • Yield: 6

Ingredients

Scale
  • 3 1/2 pounds assorted fresh tomatoes
  • 1 onion, quartered
  • 1 full garlic head, separated and peeled
  • 3 tablespoons olive oil, or as needed
  • 2 tablespoons tomato paste
  • 1/2 cup fresh basil (reserve some for topping)
  • 1 teaspoon honey, or to taste
  • 1/2 cup heavy cream
  • 1/2 cup chicken or vegetable broth, or to taste
  • Kosher salt and black pepper, to taste
  • To serve: Burrata, crusty bread, and balsamic reduction OR a warm grilled cheese sandwich

Instructions

  1. Preheat the oven to 450°F.
  2. Add tomatoes, onions, and garlic to a dutch oven or casserole dish. Drizzle generously with olive oil and roast 30 minutes, or until the vegetables are soft and lightly browned.
  3. Use a stick blender, or carefully transfer all ingredients into a countertop blender. Add the tomato paste and basil and blend until smooth.
  4. Add honey, broth, and heavy cream as desired. Blend again, and return to heat if necessary to warm.
  5. Scoop warm soup into bowls and sprinkle with fresh basil. Serve with grilled cheese, or fresh burrata, crusty bread, and a drizzle of balsamic reduction.
  • Prep Time: 20 mins
  • Cook Time: 30 mins

Keywords: tomato, tomato soup, roasted tomato