Homemade Roasted Tomato Soup
Total:
2 hr 20 min
Active:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 20 min
Active:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 pounds plum tomatoes, halved and seeds removed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil 
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon sugar 
  • 6 sprigs fresh thyme 
  • 1 large onion, diced 
  • 3 cloves garlic, chopped 
  • 3 cups vegetable stock 
  • 1 bay leaf 
  • 1/2 cup heavy cream 
  • 3 tablespoons chopped fresh basil, plus whole leaves for garnish 
  • Chile-infused oil, for drizzling

Directions

Special equipment: an immersion blender

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins.

Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the onions and a pinch of salt and cook until the onions start to lightly brown around the edges, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, vegetable stock and bay leaf and simmer, partially covered, for 30 minutes. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes. Remove the bay leaf and use an immersion blender to puree the soup until smooth. Season to taste with about 2 teaspoons salt and some freshly ground black pepper.

When ready to serve, top with a drizzle of chile-infused oil and garnish with some basil leaves.

IDEAS YOU'LL LOVE

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Roasted Tomato Soup Recipe

Recipe courtesy of Mary Ellen Diaz

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Eggplant and Tomato Soup

Recipe courtesy of Rachael Ray

Roasted Tomato Soup with Herbed Flatbread

Tomato Soup with Roasted Peppers, Garlic and Onions With Gruyere Grilled Cheese Croutons

Recipe courtesy of Rachael Ray

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c