Roasted Tomato Soup
Roasted Tomato Soup is a creamy soup that is full of oven-roasted tomatoes, onions, and garlic blended with heavy cream and parmesan cheese.
Servings: 10 people
Calories: 138kcal
Ingredients
- 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
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.
Video
Nutrition
Serving: 1bowl | Calories: 138kcal