Roasted Tomato-Basil Soup

This Roasted Tomato-Basil Soup is a comforting and flavorful dish ideal for any season. Oven-roasted beefsteak tomatoes and garlic are blended with fresh basil, tomato paste, and vegetable stock, then enriched with cream and Pecorino Toscano cheese for a velvety texture. Garnish with fresh chopped basil for an extra burst of aroma.

Recipe Information

Total Time:

Yield:

16 servings (⅔ cup each)

Ingredients

8 large beefsteak tomatoes, cored and quartered

4 cloves garlic, peeled

2 tablespoons extra-virgin olive oil

1 teaspoon coarse kosher salt

1 teaspoon coarse-ground black pepper

1 cup tightly packed fresh basil leaves, plus chopped basil for garnish

1 cup vegetable stock

¼ cup packed dark brown sugar

1 tablespoon tomato paste

½ cup heavy whipping cream

1 cup finely grated pecorino Toscano cheese

Directions

Preheat oven to 425°F. Line a large rimmed baking pan with foil.
Place tomatoes and garlic cloves in prepared baking pan. Drizzle with olive oil; sprinkle with salt and black pepper. Toss until tomatoes are evenly coated. Roast for 35 to 40 minutes or until softened.
In a Dutch oven, combine tomato mixture with pan juices, 1 cup basil, vegetable stock, brown sugar and tomato paste. Using an immersion blender, blend until smooth. Bring to boil; reduce heat. Simmer, uncovered for 10 minutes.
Stir cream into tomato mixture. Simmer, uncovered, over low heat for 10 minutes. Stir in cheese. Garnish with chopped basil, if desired.