Description
A silky and comforting creamy tomato soup, perfect for both weeknight dinners and special occasions.
Ingredients
Scale
- 900 g (2 lb) tomatoes
- 30 ml (2 tbsp) olive oil
- 1 medium yellow onion (~150 g)
- 3 cloves garlic, minced
- 30 g (2 tbsp) tomato paste
- 720 ml (3 cups) vegetable or chicken stock
- 60–120 ml (1/4–1/2 cup) heavy cream
- 14 g (1 tbsp) butter
- 1–2 tsp sugar (optional)
- Kosher salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
Instructions
- Preheat oven to 220°C (425°F). Halve tomatoes and toss with olive oil, salt. Place on baking sheet with garlic and roast for 20–25 minutes.
- Heat olive oil in a medium pot over medium-low heat. Add onion and cook until translucent, about 6–8 minutes. Then add garlic and cook 30–45 seconds.
- Stir in tomato paste and cook for 1–2 minutes until it darkens.
- Add roasted tomatoes and garlic to the pot, along with the stock. Bring to a gentle simmer and cook for 8–10 minutes.
- Blend the soup until smooth. Optionally strain it through a fine-mesh sieve for extra smoothness.
- Stir in cream and butter to the soup over low heat. Warm gently for 3–4 minutes.
- Garnish with torn basil leaves and serve immediately.
Notes
Serve with crusty bread or grilled cheese for a comforting meal. The soup can be made ahead and stored for up to 3 days in the fridge, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 210
- Sugar: 9g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg