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Homemade Tomato Soup

Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 25 minutes

Ingredients

  • 15 Roma Tomatoes cut in half with seeds removed
  • Olive Oil 1/4 cup plus 2 tablespoons
  • 1 Yellow Onion diced
  • 3 cloves Garlic chopped
  • 3 cups Vegetable Stock
  • 6 sprigs fresh Thyme
  • 1 Bay Leaf
  • 1/2 cup Heavy Cream
  • 1/4 teaspoon Sugar
  • 3 tablespoons Basil chopped
  • Kosher Salt and freshly Ground Black Pepper

Instructions

  1. Pre-heat oven to 400 degrees
  2. Cut Tomatoes in half and scoop out the seeds
  3. Put Tomatoes face up on a parchment paper lined cookie sheet
  4. Drizzle 1/4 cup of Olive Oil over the top of the Tomatoes
  5. Sprinkle with 1 teaspoon Salt, 1/4 teaspoon Pepper, 1/4 teaspoon Sugar and scatter Thyme over the top
  6. Roast Tomatoes for 1 hour or until the skin starts to wrinkle
  7. Let cool and remove the skin from the Tomatoes and discard, place the rest of the Tomato into a bowl
  8. Discard the Thyme
  9. In a dutch oven, heat up 2 tablespoons of Olive Oil
  10. Add Onions and a pinch of salt and cook until lightly brown (about 5 minutes)
  11. Add the Garlic and cook for another minute more
  12. Add the Tomatoes, Vegetable Stock and Bay Leaf and simmer for 30 minutes partially covered
  13. Reduce the heat and add the Cream and chopped Basil and heat up for another 5 minutes
  14. Remove the Bay Leaf and puree with the immersion blender until smooth
  15. Add a pinch of Salt and freshly Ground Pepper
  16. Serve

Recipe Notes

This was adapted from a recipe created by Dinner with Tiffani. She used Plum tomatoes, so either will work.