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Creamy Roasted Tomato Soup

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"How to make creamy tomato soup8"

Serves 8 | Prep Time 15 mins | Cook Time 1 hour 30 mins

Why I Love This Recipe

It's a good tasting recipe and can be easy when the more you make it

Ingredients You'll Need

3 pounds fresh tomatoes, quartered

2 medium shallots, peeled and quartered

3 garlic cloves, peeled and crushed

1 tablespoon chopped fresh oregano

2 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper

1 leek, thinly sliced into half-moons

2 cups unsalted chicken stock

1 (1-ounce) Parmigiano-Reggiano cheese rind

2 ounces fresh basil, leaves and stems separated


Preheat oven to 375°.

Combine tomatoes, shallots, garlic, oregano, 1 1/2 teaspoons oil, 1/2 teaspoon salt, and pepper; toss. Arrange tomato mixture on a baking sheet lined with parchment paper. Bake at 375° for 1 hour or until slightly caramelized.

Heat a Dutch oven over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add leek; cover, reduce heat to low, and cook 8 minutes. Add tomato mixture and any accumulated liquid to pan; cook 2 minutes. Add stock, rind, basil leaves and stems, and remaining 1/2 teaspoon salt. Simmer, stirring occasionally, about 15 minutes or until liquid is slightly reduced. Remove and discard rind and stems. Place soup in a blender; blend until smooth. Divide soup evenly among 8 soup bowls; drizzle evenly with remaining 1 tablespoon oil.

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