Roasted Tomato Soup
A rich and comforting roasted tomato soup with caramelized garlic, a touch of balsamic and fresh cream.
Ingredients
Equipment:
Dutch oven
- 1.5 lbs Roma tomatoes
- ½ whole head garlic
- 1 tbsp olive oil, plus more for drizzling
- 1 yellow onion, finely chopped
- 1 tbsp balsamic vinegar
- 2 cups chicken or vegetable broth
- ½ cup heavy cream
- Fresh basil, for garnishing
- salt and black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- Cut the tomatoes in half lengthwise. Cut the garlic head in half crosswise. Place the tomatoes and the garlic on the prepared baking sheet in a single layer. Sprinkle generously with salt and black pepper, and drizzle with olive oil. Roast for 30 minutes, then remove from the oven and let cool slightly.
- In a medium pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes. Once the garlic is cool enough to handle safely, use your fingers to squeeze the roasted cloves out of their skins directly into the pot.
- Add in the roasted tomatoes and balsamic vinegar. Cook over medium heat for 5 to 8 minutes, stirring occasionally to prevent the balsamic sugars from sticking. Season with another pinch of salt and pepper.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cook, uncovered, for 15 to 20 minutes to let the flavors meld.
- Transfer the soup to a countertop blender or use an immersion blender to puree until smooth.
- Return the soup to the pot over low heat and stir in the heavy cream. Taste and adjust the seasonings, if needed. Serve topped with a fresh drizzle of cream and torn fresh basil leaves.