Creamy Roasted Tomato Soup

There is something ultra comforting about a bowl of tomato soup on a cold winter night! Lucky for us, tomato soup just so happens to be one of the simplest most customizable soups to make! Let me start off by stating this recipe will and should vary slightly each time you make it. Slight adjustments will need to be made based on the natural flavor of your tomatoes. I highly suggest you use my recipe below as a jumping off point and customize it further to your liking. If you love an ultra creamy soup - add additional milk or cream. Love cheese - add more parmesan. Crazy about herbs - add additional fresh basil. This soup recipe is yours to take and run with! I’ve made this soup a number of times and the amount of salt required is something that always varies. I recommend starting with 1 tsp and adding more as needed.

Let’s talk cooking tools - you will definitely want to use a high powered blender (I used my Vitamix) or an immersion blender to get a smooth consistency.

ingredients:

4 - 10 oz. bags mini san marzano plum tomatoes (can be substituted with regular san marzano tomatoes)

1/2 onion, chopped in half and sections separated

1 garlic clove, peeled and left whole

2 tbs extra virgin olive oil

1 tbs whole milk (can be substituted with half & half or an unsweetened milk alternative)

3/4 cup chicken broth or stock

1 tbs grated parmesan cheese

1 fresh basil leaf

1 tsp salt + an additional 1/4 tsp for sprinkling on tomatoes before roasting

1/4 tsp ground black pepper + an additional 1/4 tsp for sprinkling on tomatoes prior to roasting

directions:

Preheat oven to 400°

Combine tomatoes, garlic and onion and place on a baking sheet. Depending on the size of your baking sheet, you may need to use two. Drizzle with 2 tbs of olive oil and top with 1/4 tsp salt and 1/4 tsp black pepper. Place baking sheet(s) in the oven and bake for approximately 30 minutes or until tomatoes are blistered and the onions have softened.

Add all oven roasted ingredients to a high powered blender and blend on high until smooth. If using an immersion blender, add the oven roasted ingredients to a large pot and blend until smooth. Add chicken broth, milk, parmesan cheese and basil. Taste and then add the remaining salt and pepper as needed to your liking. Blend on high until the soup has reached your desired consistency.

recipe notes:

This recipe makes approximately 4 bowls of soup. I highly recommend serving this recipe with a grilled cheese sandwich. Brioche buns flipped inside out, buttered and grilled until golden brown happen to make a pretty amazing grilled cheese sandwich!