Cream of Roasted Tomato Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Adapted from Food Network and Gourmet Magazine.
  • 1-1/2 pounds (681 g) ripe plum tomatoes
  • 5 tablespoons olive oil
  • 2 minced garlic cloves
  • 1/2 teaspoon dried oregano, crumbled
  • 1/4 teaspoon dried basil, crumbled
  • 1/2 teaspoon freshly ground black pepper
  • 1 small yellow onion, finely chopped
  • 1 (240 ml) cup chicken broth
  • 1/4 teaspoon kosher salt
  • 1/4 (60 ml) cup dry red wine
  • 3/4 (180 ml) cup heavy cream
  • 1 (6- ounce/170 g) can tomato paste
  • 2 tablespoons freshly grated Parmesan cheese
  1. Preheat oven to 475° F.
  2. Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes.
  3. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks).
  4. In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, salt, and wine. Then whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add salt and pepper if necessary. Stir in Parmesan and bring soup to a simmer.
More Information

sheet pan
food processor
4 quart pot
Recipe by Andrea Meyers at