Creamy Roasted Tomato Soup
A comforting and riot of flavor, this Creamy Roasted Tomato Soup is sure to please even the pickiest of eaters! The roasted tomatoes add a wonderful sweetness and depth to the soup while the light cream provides a smooth and creamy texture.
Ingredients
- 2 pounds of tomatoes
- 2 tbsp of olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 4 cups chicken or vegetable broth
- 2 tsp sugar
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375 degrees F.
- Slice the tomatoes in half and place them in a roasting pan. Drizzle with olive oil, season with salt, and place into preheated oven. Roast for 40-45 minutes until the tomatoes are softened and slightly browned.
- In a medium saucepan, heat butter over medium heat. Add onions and garlic and sauté for 3-4 minutes until onions are softened.
- Add the roasted tomatoes to the pot and stir to combine. Add the chicken or vegetable broth, oregano, sugar, salt, and pepper. Increase the heat to medium-high and bring to a simmer. Reduce the heat to low and let simmer for 30 minutes.
- Turn off the heat and allow the soup to cool slightly. Using an immersion blender, blend the tomatoes until they’re completely puréed.
- Stir in the heavy cream. Simmer for 5-7 minutes until the cream has been incorporated.
- Serve with a dollop of Greek yogurt and crusty bread.