Homemade Roasted Tomato Soup
Homemade Roasted Tomato Soup
Get this quick and easy recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 45 minutes
  • Yield 4 servings
  • 1.81 kilograms Plum Tomatoes, halved and seeds removed
  • 2 tablespoons Extra-Virgin Olive Oil
  • Kosher Salt and freshly Ground Black Pepper
  • ¼ teaspoon Sugar
  • 6 sprigs fresh Thyme
  • 1 large Onion, diced
  • 3 cloves Garlic, chopped
  • 3 cups Vegetable Stock
  • 1 Bay leaf
  • ½ cup Heavy Cream
  • 3 tablespoons chopped fresh Basil, plus whole leaves for garnish
  • Chilli-infused oil, for drizzling
  1. Special equipment: an immersion blender
  2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper
  3. Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup Olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins
  4. Heat the remaining 2 tablespoons Olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper
  5. When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves

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