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Roasted Tomato Soup

Fresh tomatoes, onion, and a whole head of garlic roast on one sheet pan until caramelized, then simmer briefly with vegetable broth and basil and blend silky-smooth with a pour of cream.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For roasting
  • 3 lbs Roma (plum) tomatoes about 12-14, halved lengthwise
  • 1 large yellow onion peeled and cut into 8 wedges
  • 1 whole head garlic cloves separated, papery skins left on
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly cracked black pepper plus more to taste
For the soup
  • 3 cups vegetable broth (720 ml)
  • 1/2 cup packed fresh basil leaves plus more for serving
  • 1/2 cup heavy cream (120 ml), plus more for swirling

Equipment

  • rimmed baking sheet
  • parchment paper
  • large Dutch oven or heavy pot
  • immersion blender
  • chef's knife
  • cutting board

Method
 

  1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Rinse and halve the tomatoes lengthwise. Cut the onion into 8 wedges. Separate the garlic into cloves, leaving the skins on.
  3. Arrange the tomato halves cut-side up on the sheet with space between them. Tuck in the onion wedges and garlic cloves. Drizzle with olive oil, scatter over the salt and pepper, and toss the onion and garlic to coat, keeping tomatoes cut-side up.
  4. Roast 35-45 minutes, until the tomatoes have collapsed with caramelized, lightly charred edges, the onion is soft and browned, and the garlic skins have darkened.
  5. Squeeze the soft roasted garlic from its skins and discard the skins. Scrape the vegetables and all the pan juices into a large Dutch oven. Add the vegetable broth.
  6. Bring to a gentle simmer over medium heat and cook about 10 minutes, stirring once or twice. Stir in the basil.
  7. Off the heat, blend with an immersion blender until completely smooth and velvety, 1-2 minutes. (For a countertop blender: blend in batches, fill halfway, vent the lid, cover with a towel.)
  8. Stir in the heavy cream. Taste and adjust with more salt and pepper. Warm gently without boiling.
  9. Ladle into bowls. Swirl with a little extra cream and top with basil leaves and cracked black pepper. Serve hot.

Notes

Refrigerate in an airtight container for 4-5 days, or freeze for up to 3 months (freeze before adding the cream when possible; stir it in after reheating). Reheat gently on the stove over medium-low heat, stirring, without boiling.