Description

This Thick and Creamy Tomato Soup is rich, comforting, and full of roasted tomato flavor. Made with garlic, onion, butter, and cream, it’s the perfect cozy meal—especially with a crispy grilled cheese on the side.

Ingredients

2 lbs ripe tomatoes (Roma or vine), halved

1 medium yellow onion, peeled and quartered

6 cloves garlic, peeled

2 tbsp olive oil

Salt and pepper, to taste

2 tbsp butter

2 tbsp tomato paste

1 tsp sugar

1/4 tsp crushed red pepper flakes (optional)

1 cup vegetable or chicken broth

1/2 cup heavy cream (or half and half)

Fresh basil or parsley, for garnish

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Place halved tomatoes, onion, and garlic on the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.

3. Roast for 35–40 minutes, until tomatoes are blistered and slightly caramelized.

4. Transfer roasted vegetables to a large pot. Add butter and tomato paste. Sauté for 2–3 minutes over medium heat.

5. Add sugar, red pepper flakes (if using), and broth. Bring to a simmer.

6. Use an immersion blender to puree until smooth (or transfer to a blender in batches).

7. Stir in heavy cream and simmer for another 5 minutes.

8. Taste and adjust salt, pepper, or cream as needed.

9. Serve hot, garnished with fresh herbs and a swirl of cream if desired.

Notes

• Want extra creaminess? Add 1/2 cup cooked white beans when blending.

• Use canned fire-roasted tomatoes if fresh aren’t in season.

• Serve with grilled cheese, garlic bread, or parmesan croutons for a full meal.