Roasted Tomato Soup
Roasted Tomato Soup
Ingredients
- 1 red onion
- 1 head garlic
- 2 pounds cherry tomatoes
- as needed olive oil, for drizzling
- as needed salt, to taste
- as needed black pepper, to taste
- a few fresh rosemary sprigs
- a few fresh thyme sprigs
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- as needed fresh basil, for garnish
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400
- 2
Prepare the vegetables: Cut the red onion into wedges. Separate the cloves from the head of garlic, but do not peel them.
⏱️ 5 min
- 3
Place the prepared red onion wedges, unpeeled garlic cloves, and cherry tomatoes into a Dutch oven.
⏱️ 2 min
- 4
Drizzle the vegetables generously with olive oil.
⏱️ 1 min
- 5
Season the vegetables with salt and black pepper to taste.
⏱️ 1 min
- 6
Add a few fresh rosemary and thyme sprigs on top of the vegetables in the Dutch oven.
⏱️ 1 min
- 7
Roast the vegetables in the preheated oven at 400°F for 30 minutes, or until the tomatoes are burst and the garlic is soft.
⏱️ 30 min•🌡️ 400
- 8
Once roasted, carefully remove the herb sprigs from the Dutch oven and discard them. Squeeze the soft, roasted garlic cloves out of their skins directly into the Dutch oven. Discard the garlic skins.
⏱️ 3 min
- 9
Add the chicken broth and tomato paste to the Dutch oven with the roasted vegetables.
⏱️ 1 min
- 10
Use an immersion blender to blend the mixture directly in the Dutch oven until it reaches a smooth consistency.
⏱️ 3 min
- 11
Stir in the heavy cream and grated Parmesan cheese.
⏱️ 1 min
- 12
Blend briefly again to incorporate the cream and cheese.
⏱️ 1 min
- 13
Serve the hot roasted tomato soup in a bowl, garnished with fresh basil. It pairs perfectly with grilled cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomato Soup
- 1 red onion
- 1 head garlic
- 2 pounds cherry tomatoes
- as needed olive oil, for drizzling
- as needed salt, to taste
- as needed black pepper, to taste
- a few fresh rosemary sprigs
- a few fresh thyme sprigs
- 2 cups chicken broth
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- as needed fresh basil, for garnish
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 2
Prepare the vegetables: Cut the red onion into wedges. Separate the cloves from the head of garlic, but do not peel them.
⏱️ 5 min - 3
Place the prepared red onion wedges, unpeeled garlic cloves, and cherry tomatoes into a Dutch oven.
⏱️ 2 min - 4
Drizzle the vegetables generously with olive oil.
⏱️ 1 min - 5
Season the vegetables with salt and black pepper to taste.
⏱️ 1 min - 6
Add a few fresh rosemary and thyme sprigs on top of the vegetables in the Dutch oven.
⏱️ 1 min - 7
Roast the vegetables in the preheated oven at 400°F for 30 minutes, or until the tomatoes are burst and the garlic is soft.
⏱️ 30 min•🌡️ 400 - 8
Once roasted, carefully remove the herb sprigs from the Dutch oven and discard them. Squeeze the soft, roasted garlic cloves out of their skins directly into the Dutch oven. Discard the garlic skins.
⏱️ 3 min - 9
Add the chicken broth and tomato paste to the Dutch oven with the roasted vegetables.
⏱️ 1 min - 10
Use an immersion blender to blend the mixture directly in the Dutch oven until it reaches a smooth consistency.
⏱️ 3 min - 11
Stir in the heavy cream and grated Parmesan cheese.
⏱️ 1 min - 12
Blend briefly again to incorporate the cream and cheese.
⏱️ 1 min - 13
Serve the hot roasted tomato soup in a bowl, garnished with fresh basil. It pairs perfectly with grilled cheese.
⏱️ 1 min