Creamy Tomato Soup

This is not your canned tomato soup, nope, no sir ree. This soup is made of roasted tomatoes, caramelized onions, and mellow flavorful garlic. It's a cozy meal, especially this time of the year.

You roast the tomatoes and then simmer them with chicken stock and finish with a couple of pats of butter and a tiny bit of cream. Simply Dreamy. Serve this soup with crusty bread, a green salad, or grilled cheese croutons for a fun and delicious, comforting meal. The grilled cheese croutons make everyone smile;)

Roasted Creamy Tomato Soup, tomato soup, grilled cheese croutons, homemade tomato basil soup

soup

Yield: 6

Author: Lauren Lane

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Roasted Creamy Tomato Soup

This Creamy Roasted Tomato Soup recipe is made with fresh tomatoes roasted along with lots of onions and garlic. It's then simmered with chicken stock and finished with a couple of pats of butter and a tiny bit of cream. Serve with grilled cheese croutons for the perfect cozy lunch or dinner. The grilled cheese croutons make everyone smile;)

Prep time: 20 MinCook time: 10 Mininactive time: 35 MinTotal time: 1 H & 4 M

Ingredients

• 3 1/2 pounds fresh roma or plum tomatoes, halved lengthwise (about 14 Roma tomatoes)
• 1 large yellow onion, sliced (or 2 small)
• 6 cloves garlic, peeled but kept whole
• 3/4 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1/4 cup olive oil-Cervasi preferred
• 2-4 cups chicken stock or broth (depending on the desired thickness of the soup)
• 3 Tablespoons butter
• 1/3 cup chopped fresh basil leaves (optional)
• 1/2 cup heavy cream (optional)

Instructions

1. Place rack in the middle of the oven
2. Pre-heat oven to 400 degrees
3. Wash and cut tomatoes in half the long way. Place on a rimmed sheet pan cut side up.
4. Scatter the onions and garlic around the tomatoes.
5. Drizzle vegetables with olive oil.
6. Sprinkle with dried oregano, and generously season with salt and pepper.
7. Bake for 25-35 minutes. You know they are done with they begin to caramelize and char a bit.
8. Let cool slightly, and place roasted vegetables in a food processor or a blender and puree until very smooth. Alternatively, you can add the roasted vegetables to a pot and use an immersion blender to blend until smooth.
9. Place the pureed veggies into a pot. Slowly add the stock or broth until the soup has your desired consistency. If it's too thick, add a bit more stock. Then add the butter.
10. Allow the soup to simmer for 10 minutes. Stir in the cream and basil if using just before serving.
11. Serve with grilled cheese croutons, if desired.

Notes:

• You can sub any tomatoes you'd like. Roma, plum, beefsteak, or heirloom. • Substitute chicken stock for vegetable stock to make it vegetarian. • Add a tablespoon of sugar if your tomatoes aren't sweet enough for your taste. • If not making the grilled cheese croutons, serve with warm crusty bread and a green salad for a complete meal. • If you add too much broth, you can simmer the soup uncovered— until it thickens up. Then add the cream and basil right before serving. • You can freeze the soup, but freeze it before adding the cream and basil. Add the cream and basil right before serving. • It won't taste the same, but you can substitute 3 cans (14.5 ounces each) of good diced tomatoes for the fresh tomatoes. You don't need to roast the canned, diced tomatoes. Just add the cans of tomatoes (with their juices) right to the pot of soup. Use canned fire-roasted diced tomatoes to get a little bit of that charred, roasted taste.

Calories

283.91

Fat (grams)

24.06

Sat. Fat (grams)

10.01

Carbs (grams)

12.47

Fiber (grams)

1.37

Net carbs

11.10

Sugar (grams)

6.15

Protein (grams)

5.89

Sodium (milligrams)

334.27

Cholesterol (grams)

42.47

https://www.lauren-lane.com/blog/creamy-tomato-soup-with-grilled-cheese-croutons

© Lauren Lane

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