3-Ingredient Tomato Soup
A rich and creamy tomato soup made with oven-roasted plum tomatoes, onions, and heavy cream. The roasting process brings out the natural sweetness of the tomatoes for a deeply flavorful soup.
Ingredients
- •4 pounds plum tomatoes, halved lengthwise
- •2 teaspoons kosher salt
- •½ teaspoon freshly ground black pepper
- •6 tablespoons olive oil
- •1 medium onion
- •1 cup heavy cream
Cooking Instructions
- 1.
Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.
75 min
- 2.
Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8-10 minutes.
10 min
- 3.
Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20-25 minutes.
25 min
- 4.
Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
10 min
- 5.
Divide among bowls, then top with a drizzle of oil and freshly ground pepper.
5 min
