Old School Roasted Tomato Soup
3 pounds fresh very ripe tomatoes, cored and quartered
1 yellow onion, peeled and quartered or cut into 1/6ths
12 garlic cloves, smashed a little with the side of a knife
¼ cup extra virgin olive oil
salt and black pepper, to taste
2-3 cups chicken or veggie broth, as needed
fresh basil leaves
fresh oregano, if available
⅓-½ cup heavy cream
½ teaspoon granulated sugar, if needed
Preheat your oven to 400°F. Toss the tomatoes, onion and garlic with the oil, and season with salt and pepper. Transfer to a baking sheet lined with parchment paper or aluminum foil and roast for 12-15 minutes or until a bit caramelized.
Remove and place all contents of the baking sheet into a saucepan. Add the broth and simmer for 10 minutes. Add a few basil leaves and oregano leaves and simmer for a couple more minutes.
Blend using an immersion blender. Add the heavy cream and simmer until warmed through. Taste for salt and sweetness and adjust as desired, you may need ½ teaspoon granulated sugar if the tomatoes are not at their height of sweetness and ripeness.
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