The BEST Tomato Soup for Grilled Cheese Lovers

By Natasha's Kitchen · 50 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Arrange the tomatoes, onion and garlic cut side up in one layer on a rimmed baking sheet, drizzle with the oil, and season with ½ tsp of the salt and the pepper.
2. Roast 45 to 50 minutes, until the edges of the tomatoes and onion start to brown. Let cool 10 minutes.
3. In a blender or food processor, blend half the roasted mixture with 1 cup of the stock and 2 Tbsp of the basil until smooth. Pour the puree into a large soup pot or Dutch oven.
4. Blend the remaining roasted mixture, including any juices in the pan, with the remaining 1 cup of stock and 2 Tbsp of basil until smooth. Add to the pot.
5. Bring the soup to a simmer over medium heat. Stir in the cream, Parmesan, tomato paste, sugar and the remaining 1½ tsp of salt, stirring until the cheese melts evenly.
6. Taste and adjust with more cream, sugar, salt or pepper as needed. Serve warm, garnished with extra basil and Parmesan.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionCheeseTomatoCreamParmesan cheeseHeavy creamTomato paste