Ingredients
Scale
- 10 large tomatoes (quartered)
- 4 tbsp olive oil (divided)
- 1 tsp salt (divided)
- Pepper (to taste)
- 1 onion (diced)
- 4 cloves garlic (minced)
- 4 cups broth (vegetable or chicken, low-sodium preferred)
- 1 tbsp dried basil
- 1 tbsp Italian seasoning
- 2 tbsp sugar
- 1 cup heavy cream
- Fresh basil & parmesan cheese (optional, for garnish)
Instructions
- Preheat oven to 450°F (230°C). Toss quartered tomatoes with 2 tbsp olive oil, ½ tsp salt, and pepper. Spread on a baking sheet in a single layer and roast 30-35 minutes. Let cool slightly.
- In a pot, heat remaining olive oil. Sauté diced onion until softened. Add garlic and cook another minute.
- Add roasted tomatoes (including juices, peels, and seeds!), broth, basil, Italian seasoning, remaining ½ tsp salt, and sugar. Blend with an immersion blender or in batches with a regular blender.
- Simmer soup for 30 minutes. Remove from heat and stir in heavy cream.
- Garnish with fresh basil and parmesan cheese (optional). Serve hot with grilled cheese and salad.
Notes
If you dislike tomato bits, strain the soup through a mesh strainer.
- Prep Time: 15
- Cook Time: 70
- Category: MAIN, SOUP
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 296kcal
- Sugar: 11g
- Sodium: 415mg
- Fat: 25g
- Saturated Fat: 11g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 54mg