For delivery of in-stock items by 12/25, orders must be received by Tuesday, 12/14.

Roasted Tomato Soup

  • Preparation Time
    Prep:
    10 min.
  • Cooking Time
    Cook:
    35 min.
  • Serves
    Serves:
    4

With rich roasted flavor, this full-bodied tomato soup makes a comforting meal when served with a classic grilled cheese sandwich.

Recipe tags: garlic base, easy difficulty, lunch, vegetarian, other

Ingredients

Quantity Ingredient
6 cups cherry tomatoes
1 onion, diced
¼ cup olive oil
8 cloves garlic
2 Tbsp Better Than Bouillon® Roasted Garlic Base
2 Tbsp tomato paste
1 piece Parmesan cheese rind (about 2 inches long)
½ cup 35% heavy cream
½ cup thinly sliced fresh basil, divided
⅓ cup shaved Parmesan cheese

Directions

  • 1

    Preheat oven to 425˚F. Toss together tomatoes, onion, oil and garlic on baking sheet. Bake for 15 to 20 minutes or until vegetables are tender and caramelized.

  • 2

    Transfer roasted vegetables to saucepan. Stir in 4 cups water, Roasted Garlic Base and tomato paste; bring to boil. Reduce heat to medium-low; add Parmesan rind. Cook for 15 minutes; stir in 1/4 cup basil.

  • 3

    Purée soup with hand blender until smooth. Stir in cream and return to boil. Divide soup among 4 bowls. Top with shaved Parmesan and remaining basil.

Tip: Alternatively, purée soup in batches in a stand blender.