Description
A simple, velvety bowl of creamy tomato soup, perfect for a cozy meal, made with roasted tomatoes and a splash of cream.
Ingredients
Scale
- 900 g ripe tomatoes or two 28-oz cans whole peeled
- 45 ml extra-virgin olive oil
- 150 g yellow onion, chopped
- 3 cloves garlic, minced
- 30 g tomato paste
- 720 ml vegetable or chicken stock
- 120 ml heavy cream
- 15 ml red wine vinegar or lemon juice
- Kosher salt and freshly ground black pepper, to taste
- Fresh basil, for garnish
- Sugar, optional (1–2 tsp)
Instructions
- Preheat the oven to 220°C (425°F). Halve tomatoes, toss with olive oil, salt, and spread on a sheet. Roast until edges brown, about 20–25 minutes.
- Heat olive oil in a pot over medium heat. Add chopped onion and cook until translucent, about 6–8 minutes. Stir in minced garlic and sauté until fragrant.
- Stir in tomato paste and cook for 1–2 minutes. Add roasted tomatoes and stock, then bring to a simmer and cook for 10 minutes.
- Purée the soup using an immersion blender until smooth. If using a countertop blender, cool slightly before blending.
- Return the strained soup to low heat. Stir in heavy cream and vinegar or lemon juice, warming gently but do not boil.
- Ladle into bowls, garnish with basil and a drizzle of olive oil. Serve immediately.
Notes
For a dairy-free version, substitute heavy cream with coconut milk. Make-ahead: The soup can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 220
- Sugar: 10g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg