Ingredients
Tomatoes
- 10 large tomatoes (about 3 pounds), ends trimmed and cut into quarters
- 2 tablespoons olive oil (for roasting)
- 1/2 teaspoon salt (for roasting)
- Freshly ground pepper, to taste
Sauté Base
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
Soup Ingredients
- 4 cups vegetable or chicken broth (low sodium preferred)
- 1 tablespoon dried basil
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1 cup heavy cream
Optional Garnish
- Fresh basil leaves
- Parmesan cheese
Instructions
- Roast the Tomatoes: Preheat the oven to 450ºF. Arrange the quartered tomatoes cut side up in a single layer on a large cookie sheet or two 9×13 inch baking dishes. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and pepper to taste. Roast for 30-35 minutes until slightly caramelized and softened. Remove from the oven and allow to cool.
- Sauté the Aromatics: While the tomatoes roast, heat 2 tablespoons olive oil in a large pot over medium-high heat. Add diced onion and sauté, stirring often, until the onion becomes soft and translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add Roasted Tomatoes and Liquids: Add the roasted tomatoes along with their juices, peels, and seeds to the pot. Pour in 4 cups of broth, then add dried basil, Italian seasoning, 1/2 teaspoon salt, and sugar. Stir to combine all ingredients evenly.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth, or carefully transfer the soup in batches to a regular blender, then return the blended soup to the pot. Ensure the soup is well blended and uniform in texture.
- Simmer the Soup: Bring the blended soup to a gentle simmer over medium heat. Allow it to cook for about 30 minutes to develop flavors and blend the seasonings well. Stir occasionally to prevent sticking.
- Finish with Cream: Remove the soup from heat. Stir in 1 cup of heavy cream to add richness and a smooth, creamy texture.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with fresh basil leaves and grated Parmesan cheese if desired. Serve the soup alongside a grilled cheese sandwich and fresh green salad for a complete meal. Enjoy warm!
Notes
- You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option, though flavor and texture will vary.
- Low sodium broth is recommended to control salt levels in the soup.
- For a vegan version, replace heavy cream with coconut cream and use vegetable broth.
- Blending can be done in batches if your blender is small; be cautious with hot liquids to avoid splatters.
- Adjust sugar amount based on the sweetness of your tomatoes.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting
- Cuisine: American
