Cozy Tomato Soup (Printer-friendly)
Velvety smooth roasted tomato soup with herbs and cream, perfect for cold weather comfort.
# What You'll Need:
→ Vegetables
01 - 2 lbs ripe tomatoes, halved
02 - 1 medium yellow onion, chopped
03 - 4 cloves garlic, peeled
04 - 1 medium carrot, peeled and sliced
→ Oils & Fats
05 - 2 tbsp olive oil
06 - 2 tbsp unsalted butter
→ Liquids
07 - 3 cups low-sodium vegetable broth
08 - 1/2 cup heavy cream
→ Seasonings
09 - 1 tsp salt
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp dried basil
12 - 1/2 tsp dried thyme
13 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish (optional)
14 - Fresh basil leaves
15 - Extra drizzle of cream
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange the halved tomatoes, onion, garlic, and carrot on the baking sheet. Drizzle with olive oil and sprinkle with 1/2 tsp salt and black pepper.
03 - Roast vegetables for 25-30 minutes until tomatoes are soft and edges are caramelized.
04 - In a large pot, melt butter over medium heat. Add the roasted vegetables, dried basil, thyme, and red pepper flakes. Stir for 2 minutes.
05 - Pour in vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
06 - Using an immersion blender (or carefully transfer to a blender in batches), puree the soup until smooth.
07 - Stir in heavy cream, taste, and adjust seasoning as needed.
08 - Serve hot, garnished with fresh basil and a swirl of cream if desired.
# Expert Hints:
01 -
- The roasted tomatoes develop an incredible depth that canned soup just cannot match
- It comes together faster than you would expect for something this restaurant worthy
02 -
- Resist the urge to skip the roasting step because it is what gives this soup its character
- Let the soup cool slightly before blending if you are using a regular blender
03 -
- Buy tomatoes when they are in season and at their peak ripeness for the best flavor
- Do not rush the roasting step because the caramelization is essential