Prep Time 15minutes, Cook Time 1hour 10minutes, Total Time 1hour 25minutes, Servings 6
Ingredients
10 large tomatoes (about 3 pounds) ends trimmed and cut into quarters
4 tablespoons olive oil divided
1 teaspoon salt divided
pepper to taste
1 large onion diced
4 cloves garlic minced
4 cups vegetable or chicken broth (I like to use low sodium.)
1 tablespoon dried basil
1 tablespoon Italian seasoning
2 tablespoons sugar
1 cup heavy cream
Fresh basil and parmesan cheese, optional for garnish
Instructions
Take a large cookie sheet, or two 9x13 inch baking dishes and put tomatoes, cut side up on a single layer. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and some pepper. Roast at 450ºF for 30-35 minutes. Remove from oven and let cool.
In a large pot over medium-high heat, add 2 tablespoons of olive oil and the diced onion. Sauté, stirring often until the onion is soft and translucent. Then add the minced garlic and cook for another minute.
Add the roasted tomatoes, including the juices, peels, and seeds.
Add the broth, basil, Italian seasoning, 1/2 teaspoon salt and sugar.
Take an immersion blender and blend up everything inside the pot. Or use a regular blender to blend it all. This may need to be done in batches, if using a blender. If using a blender, add the soup back to the pot.
Let the soup come to a gentle simmer for about 30 minutes. Take the soup off the heat and add the heavy cream.
Garnish with fresh basil and parmesan cheese and serve hot with a grilled cheese sandwich and a yummy green salad. Enjoy!
Notes
Depending on what blender you use, this soup could have bits of tomato peel or seeds. If that bothers you, strain it through a wire mesh strainer.
Storage: Store this creamy tomato soup in airtight containers in the fridge for up to 4-5 days. When you're ready to enjoy, reheat it in the microwave or on the stovetop.