Ingredients
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Scale
2.5 pounds fresh tomatoes (roma, cherry, heirloom, or a mix), halved or quartered
5 cloves garlic, left in skins
1 sweet onion, roughly chopped
1 tablespoon olive oil
Kosher salt and black pepper to taste
3 to 4 sprigs fresh thyme
1/4 cup fresh basil leaves, plus more for garnish
1 tablespoon tomato paste (optional but recommended)
4 cups vegetable broth or chicken stock
1/2 cup heavy cream
5 cloves garlic, left in skins
1 sweet onion, roughly chopped
1 tablespoon olive oil
Kosher salt and black pepper to taste
3 to 4 sprigs fresh thyme
1/4 cup fresh basil leaves, plus more for garnish
1 tablespoon tomato paste (optional but recommended)
4 cups vegetable broth or chicken stock
1/2 cup heavy cream
Optional garnish: parmesan cheese, parmesan crisps, basil pesto, drizzle of olive oil
Instructions
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- Spread the tomatoes, chopped onion, and garlic cloves on the baking sheet. Scatter the thyme sprigs over the top. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast for 30 to 45 minutes until the tomatoes are very soft, blistered, and beginning to caramelize at the edges. The tomato skins will be pulling away from the flesh.
- Remove the garlic cloves and thyme stems. Let the garlic cool briefly, then squeeze the roasted garlic out of the skins and discard the skins.
- Pour the entire tomato and onion mixture, including all the juices, into a large pot or dutch oven. Add the roasted garlic, vegetable broth, tomato paste if using, and fresh basil leaves.
- Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes.
- Use an immersion blender to blend the soup until completely smooth. Alternatively, blend in batches in a regular blender, allowing the soup to cool slightly first.
- Return to medium-low heat and stir in the heavy cream. Taste and adjust salt and pepper as needed.
- Ladle into bowls and garnish with fresh basil, parmesan cheese, parmesan crisps, or a swirl of basil pesto.
Notes
Notes
To make with frozen roasted tomatoes: thaw overnight in the refrigerator, then skip steps 1 through 3 and proceed from step 4.
Slow cooker version: add thawed roasted tomatoes, broth, minced garlic, basil, and tomato paste to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Blend, stir in cream, and serve.
For a vegan version: omit the heavy cream or substitute full-fat coconut cream. Use vegetable broth throughout.
Leftovers keep in an airtight container in the refrigerator for up to 5 days. Freeze before adding cream for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: American