Roasted Tomato and Cream Soup
This Roasted Tomato and Cream Soup is comforting, rustic, and satisfying. It's the culinary equivalent of a cozy blanket on a chilly day. Enjoy every spoonful!
Ingredients
- 2 ½ lb. Fresh Assorted Tomatoes (quartered and/or halved)
- 1 medium Onion (quartered)
- ½ medium Red Bell Pepper (sliced in half)
- 4 cloves Garlic (peeled and left whole)
- 2 tsp. Fresh Thyme (removed from stem) - can substitute 1/2 tsp dry thyme
- ¼ cup Olive Oil (extra virgin)
- 28 oz. Canned Tomatoes (Optional - can substitute fresh tomatoes)
- ½ tsp. Red Pepper Flakes (optional)
- 2 tsp. Fresh Basil (roughly chopped)
- 1 tsp. Dried Oregano (can substitute fresh oregano)
- 1 cup Milk (room temperature)
- 2 ½ cup Vegetable Broth (room temperature)
- 1-2 tsp. Sugar (optional) - balances acidity if needed
- ¼ cup Parmesan Cheese (freshly grated)
- Kosher Salt and Black Pepper (adjusted to taste)
Instructions
- Preheat Your Oven to 450℉ / 230℃. Line an ungreased sheet pan with the 2 ½ lb. Fresh Assorted Tomatoes, 1 medium Onion, ½ medium Red Bell Pepper, 4 cloves Garlic, sprinkle with 2 tsp. Fresh Thyme and toss with ¼ cup Olive Oil. Roast altogether for 15 minutes or until slightly charred. Remove from oven and let cool.
- Scoop the cooled roasted vegetables into a blender, and add the flavorful juice from the pan. Add the 28 oz. Canned Tomatoes, ½ tsp. Red Pepper Flakes, 2 tsp. Fresh Basil, 1 tsp. Dried Oregano and blend low for 1 minute. (Carefully cover the lid with a towel as the contents may still be slightly hot.)
- Gradually increase the blender to high, and blend until you reach a creamy consistency. Whip the purée for 3 minutes. Turn off the blender and pour the purée into a large soup pot.
- Add 1 cup Milk, 2 ½ cup Vegetable Broth, 1-2 tsp. Sugar and ¼ cup Parmesan Cheese to the purée, bring to a boil over medium-high heat and cook for 15 minutes.
- Add Kosher Salt and Black Pepper to taste, spoon the soup into bowls, let cool, serve, and enjoy!
Notes
Nutrition:
Serving: 4 Servings | Calories 387kcal | Total Fat 21.7g | Saturated Fat 6.5g | Sodium 1040mg | Total Carbohydrate 35.7g | Dietary Fiber 7.5g | Total Sugars 13.7g | Protein 18.5g | Calcium 407mg | Iron 4mg | Potassium 1692mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)
Serving: 4 Servings | Calories 387kcal | Total Fat 21.7g | Saturated Fat 6.5g | Sodium 1040mg | Total Carbohydrate 35.7g | Dietary Fiber 7.5g | Total Sugars 13.7g | Protein 18.5g | Calcium 407mg | Iron 4mg | Potassium 1692mg (The Nutritional Facts on this recipe are an estimate. The accuracy of these nutritional facts is not guaranteed.)