Italian · Free recipe
Roasted Tomato and Basil Soup
Halved plum tomatoes, a whole head of garlic, and onion roast until their edges blacken and their juices turn jammy, then get blended with fresh basil into a bright, velvety soup. A small splash of cream rounds out the acidity without muting it.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Serves
- 6
- Level
- Easy
Method
-
Heat the oven to 425F. Spread the tomatoes cut-side up and the onion wedges on a large rimmed baking sheet, set the garlic head in a corner, drizzle everything with olive oil, and season with oregano, 1 teaspoon salt, and pepper.
-
Roast for 45 to 50 minutes, until the tomatoes have collapsed and their edges are blistered and dark, and the garlic cloves are soft and golden.
-
Squeeze the garlic cloves out of their skins into a large pot and scrape in the tomatoes, onion, and all the pan juices.
-
Add the broth, bring to a simmer over medium heat, and cook for 10 minutes to marry the flavors.
-
Remove from the heat, add the basil, and blend with an immersion blender until very smooth.
-
Stir in the cream, taste, and add the sugar only if the soup tastes sharp. Adjust salt and pepper and serve hot.
Zest note from the test kitchen
Pour a little broth onto the hot baking sheet and scrape with a spatula before adding the juices to the pot; the caramelized bits stuck to the pan carry much of the roasted flavor.
