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Easy Roasted Tomato Soup

It's cold outside and this warming Tomato soup will warm you up from the inside. Serve with a grilled cheese sandwich, and you'll never leave the house again.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 6
Calories 223 kcal

Ingredients
  

  • 3-1/2 lbs ripe tomatoes any size, different varieites
  • 1 red onion
  • 1 tsp Kosher salt
  • 1 tbs fresh black pepper
  • 1 garlic bulb
  • 3 tbs olive oil, divided
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp crushed red pepper flakes
  • 2-1/2 cups chicken stock
  • 1/2 cup basil, chopped
  • 1/2 cup heavy cream
  • 1 tbs sherry vinegar

Instructions
 

    1. Roast the tomatoes. Preheat the oven to 450℉. Cut the tomatoes in quarters and place in a roasting pan. Drizzle with 2 tablespoons of olive. Season with Kosher salt and black pepper. Roast for 35-40 minutes or until softened. Transfer to a wire rack to cool.
    2. Make the soup. Add tomatoes to a large pot. Squeeze the garlic into the pot. Bring to a simmer over medium heat. Add the chicken stock. Reduce the heat to medium-low and simmer for 1/2 hour.
    3. Blend the soup. Using an immersion blender or adding the ingredients to a blender, puree the soup until smooth. Adjust seasoning with Kosher salt if needed. Add in the basil. Simmer for 15 minutes. Add in the heavy cream. Turn the heat off and add in the sherry vinegar.

Notes

To puree the soup using a traditional blender, transfer the tomatoes to a blender. Depending on how big your batches are, puree in one or two batches.  Start on low speed and increase to high, blend until smooth.
Keyword comfort food