Roasted Tomato Soup

I have tried numerous tomato soup recipes over the years. This one is a combination of a few of my favorites. I like the flavor brought out by roasting the tomatoes, and the addition of a little half-and-half gives the soup a nice creaminess without making it heavy.

  • 4 pounds ripe tomatoes, quartered
  • 1/4 cup olive oil, plus 2 tablespoons
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
  • 2 yellow onions, chopped
  • 2 carrots, scrubbed and chopped
  • 6 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 cup basil leaves, chopped (plus more for garnish, if you wish)
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 1/8 teaspoon crushed red pepper flakes
  • 3 cups chicken or vegetable stock
  • 1/2 cup half-and-half

  • Preheat oven to 450 degrees F. Place tomatoes on a rimmed baking sheet, then drizzle with 1/4 cup olive oil and sprinkle with salt and pepper. Toss gently. Roast for 30 minutes. A fair amount of juices will have accumulated by the end of the roasting time. Carefully remove the pan from the oven without spilling the flavorful juices, and set aside.
  • Heat remaining 2 tablespoons of oil in a large stock pot over medium-low. Add onion and carrot. Cook until onions become translucent and carrots begin to soften, about 10 minutes. Add the garlic and cook another minute or two. Add roasted tomatoes and their juices, tomato paste, basil, bay leaves, thyme, red pepper flakes and stock. Bring to a boil, then reduce heat to low and simmer uncovered forĀ 30 minutes. Remove the bay leaves. Off the heat, puree the soup with an immersion blender. Stir in the half-and-half and taste seasonings. Adjust seasonings if necessary. Serve with croutons and garnish with fresh basil leaves, if desired.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 6

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