Roasted Tomato Soup
This creamy roasted tomato soup is made with simple, fresh ingredients like ripe tomatoes, canned san marzano tomatoes, garlic, and fresh basil, all roasted to bring out their natural sweetness. Blended to perfection with a touch of cream for a rich, velvety finish, it's the ultimate comfort in a bowl.
Ingredients
- 2 pounds Fresh Tomatoes | Mix of fresh Cherry, Vine, and Plum tomatoes
- 1 28oz can of San Marzano
- 5 cloves Garlic peeled
- 2 Yellow Onions sliced
- Additional Vine tomatoes for garnish optional
- ½ cup Olive Oil
- Salt
- Black Pepper
- 1 quart Vegetable Broth
- 2 Bay Leaves
- 2 tablespoon Unsalted Butter
- ½ cup Fresh Basil Leaves chopped
- Splash Heavy Cream
Instructions
- Preheat oven to 450 degrees F.
- Wash, core, and halve the fresh tomatoes. For the cherry tomatoes, leave some whole and still attached to the vine—these will roast beautifully and serve as garnish. However, cut a handful of cherry tomatoes in half; these will roast alongside the others and be blended into the soup. The whole vine tomatoes will roast as well but will remain intact to become the blistered garnish for serving.
- Open the can of san marzano tomatoes, using a slotted spoon take out the whole tomatoes from the can and place directly on the sheet pan. Leave the remaining sauce in the can to be used later in the recipe.
- Spread the tomatoes, garlic cloves and onions onto the baking tray with the canned san marzano. Add the cherry tomatoes for garnish, leaving them whole and on the vine. Drizzle with ½ cup of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until caramelized.
- In the last 5 minutes of the roasting time, melt the butter in a large stock pot, add the bay leaves and about ¾ of the vegetable broth over medium heat.
- When the roasted tomatoes, garlic and onion are caramelized take them out of the oven and add to the vegetable broth mixture. Don't add the cherry tomatoes on the vine, put those to the side to use as a garnish later on. Add remaining sauce from the can of san marzano tomatoes.
- Mix and bring to a boil. Lower the heat to a simmer for 15 to 20 minutes or until the liquid has reduced by approximately a third.
- Wash and pat dry the basil leaves (if using) and toss them into the pot. Don’t forget to fish out the bay leaves before blending! Use an immersion blender to puree the soup until it’s silky smooth. Set the soup back over low heat, stir in a splash of cream, and thin it out with a bit of the remaining vegetable broth if needed. Taste and season with salt and black pepper.
- When serving, garnish each bowl with 2-3 roasted vine cherry tomatoes.
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