Description
A rich, velvety soup made from caramelized tomatoes, garlic, and fresh basil for ultimate comfort.
Ingredients
Scale
- 3 lbs ripe tomatoes, halved if small/medium or quartered if large
- 1 large yellow onion, quartered
- 8 garlic cloves, peeled and trimmed
- 3 Tbsp extra-virgin olive oil
- 2 tsp fine sea salt, plus more to taste
- ¼ tsp freshly ground black pepper, plus more to taste
- 2 cups chicken or vegetable stock
- 4 Tbsp fresh basil, chopped
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 Tbsp tomato paste
- 2 tsp sugar
Instructions
- Preheat oven to 400°F. On a rimmed baking sheet, toss tomatoes, onion, and garlic with oil, ½ tsp salt, and pepper. Roast 45–50 minutes, then let cool 10 minutes.
- In a blender, combine half the roasted vegetables, 1 cup stock, and 2 Tbsp basil. Blend until smooth, and pour into a soup pot.
- Blend the remaining vegetables with 1 cup stock and 2 Tbsp basil. Add the puree to the pot.
- Heat soup over medium, stirring in cream, Parmesan, tomato paste, sugar, and the remaining salt. Taste and adjust seasoning. Garnish with basil and Parmesan before serving.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 257 kcal
- Sugar: 11 g
- Sodium: 1096 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 32 mg
