Chef-Level Roasted Tomato Soup Recipe
Serves 1
Directions
- 1Preheat oven to 425°F.
- 2Add all ingredients to a Dutch oven, making sure to tuck garlic under tomatoes/onion to prevent burning.
- 3Roast for 25 minutes.
- 4Pull out and stir well, moving corners to the center.
- 5If corners look dark, drop oven to 400°F and roast for 20–30 more minutes until jammy and browned.
- 6Remove thyme stems.
- 7On the stovetop over medium-high heat, stir in 2 tbsp tomato paste for 2–3 minutes.
- 8Add bone broth and paprika (honey optional) and blend until smooth.
- 9Simmer for 10 minutes uncovered for a thicker soup.
- 10To add cream without curdling, keep the soup steaming (not boiling), temper the cream with 2 tbsp hot soup (repeat once), then stir it in.
- 11Turn off the heat, add 1 tsp lemon juice or vinegar, taste, and add more if needed until the flavor "pops".
- 12Ladle it up into a bowl.
- 13Drizzle with more cream and add some basil.
Ingredients
- 5 –6 on-the-vine tomatoes cut into wedges
- 1 box cherry tomatoes whole
- 1 yellow onion in chunks
- 8 garlic cloves whole
- 0.5 red bell pepper optional
- 4 tbsp olive oil
- 1 tsp salt
- 0.5 tsp pepper
- 8 –10 fresh thyme sprigs
- 0.5 tsp smoked paprika
- 1 pinch chili flakes optional
- 2 tbsp tomato paste
- 3 cups chicken bone broth
- 0.5 cup heavy cream plus extra for drizzle
- 1 basil for topping
- 1 lemon juice OR sherry vinegar to taste
- 1 tsp honey
Equipment
Dutch oven
Tips
- Tuck garlic under tomatoes/onion so it won’t burn.
- If corners look dark, drop oven to 400°F.
- To prevent cream from curdling, keep soup steaming not boiling, then temper cream with 2 tbsp hot soup and repeat once before stirring in.
- If the soup tastes “flat”, it usually just needs salt or acid.
- Heat OFF: add 1 tsp lemon/vinegar, taste, then add a tiny bit more until it POPS.
- Top with basil and cream drizzle for restaurant vibes.
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