Roasted Fresh Tomato Soup
274kcal
Ingredients
- 3 lb ripe tomatoes Roma, plum or a mix, halved (about 12 Romas)
- 1 medium yellow onion cut into wedges
- 6 cloves garlic unpeeled
- 3 tablespoons olive oil
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon tomato paste
- 2 cups vegetable or chicken broth
- 1 handful fresh basil leaves about 1/2 cup
- 1/3 cup heavy cream optional
- 1 pinch baking soda or sugar only if the soup tastes too sharp
Method
- Heat the oven to 425°F (220°C). Spread the tomatoes cut side up on a large rimmed baking sheet with the onion and garlic. Drizzle with the olive oil and season with the salt and pepper.
- Roast for 35 to 40 minutes, until the tomatoes are collapsed and blistered with dark edges and the onion is soft.
- Melt the butter in a pot over medium heat. Add the tomato paste and stir for 1 minute until it darkens.
- Scrape the tomatoes, onion and every bit of juice from the pan into the pot. Squeeze the garlic out of its skins into the pot. Add the broth, bring to a simmer and cook for 10 minutes.
- Add the basil and blend until smooth with a stick blender or in batches in a blender. For an extra-silky soup, pour it through a fine-mesh strainer.
- Stir in the cream, if using. Taste. If it's too sharp, add a small pinch of baking soda or sugar, stir, and taste again. Adjust the salt and serve.
Nutrition
Serving1.5cupsCalories274kcalCarbohydrates21gProtein5gFat21gSaturated Fat8gSodium919mgFiber5gSugar12g
Notes
The soup keeps 4 days in the fridge and freezes for 3 months (freeze before adding cream).
Short on ripe tomatoes? Replace up to a third of them with cherry tomatoes, which stay sweet even late in the season.