Cozy Tomato Soup (Printable)
Velvety smooth soup featuring roasted tomatoes, onions, garlic, and cream for ultimate 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
→ Garnish
14 - Fresh basil leaves
15 - Extra heavy cream for drizzling
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Arrange halved tomatoes, onion, garlic, and carrot on the baking sheet. Drizzle with olive oil and sprinkle with 1/2 tsp salt and black pepper. Roast for 25-30 minutes until tomatoes are soft and edges are caramelized.
03 - Melt butter in a large pot over medium heat. Add roasted vegetables, dried basil, thyme, and red pepper flakes. Stir for 2 minutes. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a countertop blender in batches and blend until creamy.
05 - Stir in heavy cream. Taste and adjust seasoning with remaining salt as needed. Serve hot, garnished with fresh basil leaves and a swirl of cream if desired.
# Expert Tips:
01 -
- The roasting step transforms ordinary tomatoes into something extraordinary
- It comes together faster than you would expect for such deep flavor
02 -
- Hot soup expands rapidly in a blender so never fill it more than half full
- Fire-roasted canned tomatoes are genuinely excellent when fresh ones are not in season
03 -
- The longer you roast the tomatoes, the deeper and more complex the flavor becomes
- A splash of sherry or balsamic vinegar added at the end brightens everything