Description
Easy roasted tomato soup featuring garlic and basil, yielding a creamy, cozy bowl perfect when paired with grilled cheese. Ready in 45 minutes.
Ingredients
- 4 pounds ripe tomatoes, halved
- 1 large onion, cut into wedges
- 8 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- 1 tablespoon kosher salt
- 1 cup vegetable broth
- 1/4 cup heavy cream
- 1/2 cup fresh basil, loosely packed
- 4 slices sourdough or country bread
- 4 slices mozzarella or cheddar cheese
- 2 tablespoons butter, softened
Instructions
- Preheat oven to 450°F. Arrange tomatoes, onion, and garlic in a large baking dish.
- Drizzle with olive oil and sprinkle with salt, oregano, and smoked paprika. Toss to coat evenly.
- Roast for 35 minutes, stirring once, until tomatoes are caramelized and soft.
- Transfer roasted vegetables and their juices to a large pot. Add basil, then blend with an immersion blender until smooth.
- Stir in broth and heavy cream. Simmer over low heat for 10 minutes. Adjust seasoning with salt to taste.
- While soup simmers, make grilled cheese: Spread butter on one side of each bread slice. Place cheese between two slices, butter side out.
- Cook on a skillet over medium heat for 2 to 3 minutes per side until golden brown and the cheese melts.
- Serve soup hot with fresh basil and a grilled cheese on the side.
Notes
- Use ripe tomatoes for the best natural sweetness.
- Smoked paprika adds a subtle depth to the roast.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American