Chef-Level Roasted Tomato Soup Recipe

Serves 1
instagram.com

Directions

  1. 1Preheat oven to 425°F.
  2. 2Preheat oven to 425°F.
  3. 3Preheat oven to 425°F.
  4. 4Add all ingredients to a Dutch oven, making sure to tuck garlic under tomatoes/onion to prevent burning.
  5. 5Add all ingredients to a Dutch oven, making sure to tuck garlic under tomatoes/onion to prevent burning.
  6. 6Add all ingredients to a Dutch oven, making sure to tuck garlic under tomatoes/onion to prevent burning.
  7. 7Roast for 25 minutes.
  8. 8Roast for 25 minutes.
  9. 9Roast for 25 minutes.
  10. 10Pull out and stir well, moving corners to the center.
  11. 11Pull out and stir well, moving corners to the center.
  12. 12Pull out and stir well, moving corners to the center.
  13. 13If corners look dark, drop oven to 400°F and roast for 20–30 more minutes until jammy and browned.
  14. 14If corners look dark, drop oven to 400°F and roast for 20–30 more minutes until jammy and browned.
  15. 15If corners look dark, drop oven to 400°F and roast for 20–30 more minutes until jammy and browned.
  16. 16Remove thyme stems.
  17. 17Remove thyme stems.
  18. 18Remove thyme stems.
  19. 19On the stovetop over medium-high heat, stir in 2 tbsp tomato paste for 2–3 minutes.
  20. 20On the stovetop over medium-high heat, stir in 2 tbsp tomato paste for 2–3 minutes.
  21. 21On the stovetop over medium-high heat, stir in 2 tbsp tomato paste for 2–3 minutes.
  22. 22Add bone broth and paprika (honey optional) and blend until smooth.
  23. 23Add bone broth and paprika (honey optional) and blend until smooth.
  24. 24Add bone broth and paprika (honey optional) and blend until smooth.
  25. 25Simmer for 10 minutes uncovered for a thicker soup.
  26. 26Simmer for 10 minutes uncovered for a thicker soup.
  27. 27Simmer for 10 minutes uncovered for a thicker soup.
  28. 28To add cream without curdling, keep the soup steaming (not boiling), temper the cream with 2 tbsp hot soup (repeat once), then stir it in.
  29. 29To add cream without curdling, keep the soup steaming (not boiling), temper the cream with 2 tbsp hot soup (repeat once), then stir it in.
  30. 30To add cream without curdling, keep the soup steaming (not boiling), temper the cream with 2 tbsp hot soup (repeat once), then stir it in.
  31. 31Turn off the heat, add 1 tsp lemon juice or vinegar, taste, and add more if needed until the flavor "pops".
  32. 32Turn off the heat, add 1 tsp lemon juice or vinegar, taste, and add more if needed until the flavor "pops".
  33. 33Turn off the heat, add 1 tsp lemon juice or vinegar, taste, and add more if needed until the flavor "pops".
  34. 34Ladle it up into a bowl.
  35. 35Ladle it up into a bowl.
  36. 36Ladle it up into a bowl.
  37. 37Drizzle with more cream and add some basil.
  38. 38Drizzle with more cream and add some basil.
  39. 39Drizzle with more cream and add some basil.

Ingredients

  • 5 –6 on-the-vine tomatoes cut into wedges
  • 5 –6 on-the-vine tomatoes cut into wedges
  • 5 –6 on-the-vine tomatoes cut into wedges
  • 1 box cherry tomatoes whole
  • 1 box cherry tomatoes whole
  • 1 box cherry tomatoes whole
  • 1 yellow onion in chunks
  • 1 yellow onion in chunks
  • 1 yellow onion in chunks
  • 8 garlic cloves whole
  • 8 garlic cloves whole
  • 8 garlic cloves whole
  • 0.5 red bell pepper optional
  • 0.5 red bell pepper optional
  • 0.5 red bell pepper optional
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 8 –10 fresh thyme sprigs
  • 8 –10 fresh thyme sprigs
  • 8 –10 fresh thyme sprigs
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 0.5 tsp smoked paprika
  • 1 pinch chili flakes optional
  • 1 pinch chili flakes optional
  • 1 pinch chili flakes optional
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 3 cups chicken bone broth
  • 3 cups chicken bone broth
  • 3 cups chicken bone broth
  • 0.5 cup heavy cream plus extra for drizzle
  • 0.5 cup heavy cream plus extra for drizzle
  • 0.5 cup heavy cream plus extra for drizzle
  • 1 basil for topping
  • 1 basil for topping
  • 1 basil for topping
  • 1 lemon juice OR sherry vinegar to taste
  • 1 lemon juice OR sherry vinegar to taste
  • 1 lemon juice OR sherry vinegar to taste
  • 1 tsp honey
  • 1 tsp honey
  • 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.