📝 About This Recipe
This isn't your average canned soup; it’s a luxurious, soul-warming masterpiece that elevates the humble tomato to gourmet status. By roasting vine-ripened tomatoes with garlic and herbs, we unlock a deep, caramelized sweetness that balances perfectly with a touch of heavy cream. This soup is a celebration of simple, high-quality ingredients transformed into a silk-smooth bowl of pure comfort.
🥗 Ingredients
The Roast
- 3 pounds Roma Tomatoes (halved lengthwise)
- 6 cloves Garlic (peeled and left whole)
- 3 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Soup Base
- 2 tablespoons Unsalted Butter
- 1 medium Yellow Onion (finely diced)
- 1 small Carrot (finely grated to add natural sweetness)
- 2 tablespoons Tomato Paste (double concentrated)
- 3 cups Vegetable or Chicken Stock (low sodium)
- 1/2 cup Fresh Basil Leaves (packed)
- 1/2 teaspoon Dried Oregano
- 1 pinch Red Pepper Flakes (optional for subtle heat)
The Finish
- 1/2 cup Heavy Cream (at room temperature)
- 1 teaspoon Balsamic Glaze (to brighten the acidity)
- 1 tablespoon Fresh Chives (finely minced for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
-
2
Place the halved tomatoes and whole garlic cloves on the baking sheet. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Toss with your hands to ensure everything is well-coated, then turn the tomatoes cut-side up.
-
3
Roast the tomatoes and garlic for 40-45 minutes until the tomatoes are charred slightly on the edges and have shriveled significantly. This concentrates their flavor.
-
4
While the tomatoes roast, place a large Dutch oven or heavy-bottomed pot over medium heat. Melt the butter until foaming.
-
5
Add the diced onion and grated carrot to the pot. Sauté for 8-10 minutes until the onions are translucent and the carrots have softened into the base.
-
6
Stir in the tomato paste, dried oregano, and red pepper flakes. Cook for 2-3 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
-
7
Carefully transfer the roasted tomatoes, garlic, and all the juices from the baking sheet into the pot.
-
8
Add the vegetable or chicken stock and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer, uncovered, for 15 minutes.
-
9
Stir in the fresh basil leaves during the last 2 minutes of simmering so they wilt but retain their vibrant flavor.
-
10
Using an immersion blender, puree the soup directly in the pot until completely smooth. For an ultra-fine restaurant texture, you can pass the soup through a fine-mesh sieve after blending.
-
11
Return the pot to low heat. Stir in the heavy cream and balsamic glaze. The soup will turn a beautiful creamy orange-red.
-
12
Taste and adjust seasoning. Add more salt or a pinch of sugar if the tomatoes are too acidic.
-
13
Ladle into warm bowls and garnish with a swirl of cream, fresh chives, and an extra crack of black pepper.
💡 Chef's Tips
Always use room temperature cream to prevent curdling when adding it to the hot soup. If your tomatoes are out of season and lack sweetness, adding the grated carrot is a secret chef trick to balance acidity naturally. For a deeper flavor profile, don't be afraid of the 'char' on the roasted tomatoes; those blackened bits provide a smoky complexity. To make this vegan, substitute the butter with olive oil and the heavy cream with full-fat canned coconut milk or cashew cream. If the soup is too thick, thin it out with a splash more stock until it reaches your desired consistency.
🍽️ Serving Suggestions
Classic Grilled Cheese: Use sourdough bread and a mix of sharp cheddar and gruyère for the ultimate pairing. Garlic Herb Croutons: Homemade sourdough croutons tossed in garlic butter and parsley. A crisp glass of Sauvignon Blanc or a light Pinot Grigio to cut through the creaminess. A side Caesar salad with plenty of shaved Parmesan cheese. A drizzle of high-quality basil pesto over the top of the bowl just before serving.