You’ll never open a can of tomato soup again after whipping this one up. I made it over the weekend along with grilled cheese (duh) but also some BLTs.
Save this recipe for that day it cools off and you want soup and sammies.
Roasted Tomato Soup
- 3 pounds roma or plum tomatoes, cut in half
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- Freshly ground salt and pepper
- For the caramelized onions:
- ½ tablespoon olive oil
- 2 yellow onions, thinly sliced
- Additions to the soup:
- ½ cup packed basil leaves
- ½ teaspoon dried oregano
- 1-2 cups chicken broth
- Freshly ground salt and pepper, to taste
- Heavy cream
- Parmesan cheese, for a tangy, flavor enhancing flavor
- 1-2 tablespoons of butter, for richer flavor
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
- While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
- Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then use a hand blender and blend well. Next add basil and caramelized onions and blend again.
- After blending, transfer back to pot, turn to medium low heat and add in oregano, broth and salt and pepper to taste. Add as much cream as you want. I used about ½ cup or more. Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.