Roasted Tomato Soup

A deeply flavorful roasted tomato soup with tender onions, garlic, and herbs, simmered to perfection and garnished with a touch of cream for warmth and richness.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

3 pounds Roma and/or vine-ripened tomatoes, cut in half

4 tablespoons olive oil, divided

⅛ teaspoon salt, plus additional salt to taste

⅛ teaspoon freshly ground black pepper, plus additional pepper to taste

1½ cups rough-chopped yellow onions

5 cloves garlic, sliced

5 sprigs fresh thyme

1½ cups vegetable broth

2 tablespoons tomato paste

1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Heavy whipping cream, for garnish

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Directions

Preheat oven to 425°F. Line a large rimmed baking pan with foil; place tomatoes in prepared baking pan. Drizzle with 2 tablespoon olive oil; sprinkle with ⅛ teaspoon each of salt and pepper. Roast for 45 minutes.
Meanwhile, in a 5- to 6-quart Dutch oven or stockpot combine the remaining 2 tablespoons oil, chopped onions, garlic and thyme. Cook on MEDIUM-LOW for 8 to 10 minutes or until onions are softened. Remove from heat.
Remove and discard thyme from onion mixture. Stir in broth and tomato paste. Transfer half of the broth mixture to a blender. Add half of the roasted tomatoes. Cover and blend until smooth. Repeat with remaining broth mixture and roasted tomatoes.
Return mixture to Dutch oven. Stir in diced tomatoes. Cover and gently simmer for 10 minutes. Ladle soup into bowls. If desired, swirl cream on top of each serving for garnish. Season to taste with additional salt and pepper.