Roasted tomato basil soup
Tomatoes roasted until they slump and caramelize, blended with basil and a splash of cream into the sweetest, deepest tomato soup you’ve had.
- 75 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.09 a serving
- 240 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 lb Roma tomatoes, about 14, halved lengthwise
- 1 yellow onion, cut into wedges
- 6 cloves garlic, peeled
- 2 cups vegetable broth
- 1 cup fresh basil, leaves, loosely packed
- ⅓ cup heavy cream
- ¼ cup grated parmesan (optional)
From your pantry
- 3 tbsp olive oil
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp sugar (optional)
Each serving has about 240 calories, 5 g protein, 19 g carbs and 18 g fat, and costs about $3.09 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No grated parmesan? Parmesan wedge works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the tomatoes , cut the onion into wedges and the garlic.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Lengthwise. Lengthwise means cutting along the long side, from stem to tip, which gives long pieces. Crosswise is the other way, straight across the middle, which gives short, round ones.
How you’ll know: Lengthwise halves of a zucchini look like two little canoes; crosswise pieces look like coins.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Spread the tomatoes cut side up on a large with the onion and garlic. with the oil, sprinkle with the salt and pepper, and turn the onion and garlic so they’re coated.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
for 35 to 40 minutes, until the tomatoes have collapsed and the edges are .
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 37 min 30 sec
Dolly’s tip: Dark, almost-burnt edges are good. That’s where the sweet, deep flavor comes from.Scrape everything on the pan, juices too, into a large pot. Add the broth and basil, over medium heat, and cook for 10 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 10 min
Blend the soup until smooth with an immersion blender, or in a regular blender in two batches.
Dolly’s tip: Hot soup expands in a blender. Fill it only halfway, take the center cap out of the lid, and hold a folded towel over the hole while it runs.Return the soup to the pot over low heat and stir in the cream. Taste, add salt if it needs it, and stir in the sugar if it tastes sharp.
Low heat
Ladle into bowls and top with parmesan and a few torn basil leaves.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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