Creamy Tomato Soup
Roasted tomatoes are the secret to this creamy tomato soup!! A depth of flavor you can never get from raw or boiled tomatoes.
Ingredients
- 6 large tomatoes (such as Romas), chopped
- 1 red bell pepper chopped
- 1/4 cup unsalted butter
- 1/4 cup extra-virgin olive oil
- 1 onion minced
- 6 garlic cloves minced
- 1 (6-ounce) can tomato paste
- 2 tablespoons chopped fresh basil plus whole or chopped leaves for garnish
- 2 to 2 1/2 cups chicken broth
- 2 tablespoons brown sugar
- 1 tablespoon dried oregano
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon onion powder (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried basil
- 1/2 teaspoon ground white pepper
- Cayenne pepper
- 2 cups heavy cream plus more for garnish
Instructions
- Preheat the oven to 425°F.
- Arrange the tomatoes and bell pepper in an even layer on a sheet pan. Roast until tender, about 20 minutes. Turn the oven to broil and broil until the tomatoes develop a nice char, about 3 minutes.
- Meanwhile, in a large pot, heat the butter and oil over medium heat until the butter melts. Add the onion and sauté until translucent, about 2 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes. Add the tomato paste and fresh basil and sauté for 2 to 3 minutes.
- Transfer the roasted tomatoes and bell pepper to the pot. Add the broth and stir to combine. Add the brown sugar, oregano, salt, black pepper, onion powder (if using), garlic powder (if using), dried basil, white pepper, and cayenne to taste. Adjust the seasonings as needed. Cooking doesn’t have to be strict, so tailor it to your preference.
- Cook until the flavors have melded, about 15 minutes. Use an immersion blender to puree the soup until smooth. (Or allow the soup to cool slightly, then blend in batches in a standard blender. Once blended, return the soup to the pot.) Add the cream and simmer for 5 minutes until incorporated. At this point, you can either keep the soup warm on the stove (cover it to retain the heat) or refrigerate it and reheat it before serving.
- Ladle the tomato soup into bowls, drizzle with some heavy cream, and garnish with fresh basil leaves. Serve with the grilled cheese on the side—dipping in the soup is encouraged!
Notes
Tomatoes: Romas are my go-to here, but any ripe tomatoes will work.
Broth: Start with 2 cups and add up to another ½ cup if you like it thinner.
Spice: The cayenne is to taste, so start with a small pinch and add more at the end if you want more heat.
Optional: The onion powder and garlic powder are optional, but they add an extra layer of flavor.
Make ahead: Make the soup ahead, keep it in the fridge, and reheat it on the stove before serving.