Homemade Tomato Soup
Description
This essential homemade tomato soup recipe is easy to make and requires simple ingredients, making it easy to customize to your family's tastes.
Ingredients
•
6 pounds tomatoes, halved, or more to taste
•
8 cloves unpeeled garlic, or more to taste
•
3 tablespoons olive oil
•
3 tablespoons coarse salt, or to taste
•
2 tablespoons butter
•
1 medium onion, diced
•
2 teaspoons white sugar, or more to taste
•
1 teaspoon dried oregano
•
4 cups vegetable stock
•
1/2 cup heavy cream
•
salt and ground black pepper to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
3
Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
4
Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
5
Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.
6
Stir in heavy cream and season soup with salt and pepper.