The Best Creamy Tomato Soup (no cream)
Who doesn’t like delicious homemade tomato soup and grilled cheese sandwich on a cold day?! This soup is creamy and decadent but yet no cream needed to achieve such smoothness! This is a staple at our home!
Ingredients
- 4 lbs tomatoes I’m using a medley of tomatoes on the vine, Campari and sugar bombs
- 6 cloves Garlic Peeled and smashed
- 6 tbs Olive oil 3 tbs for sauté + 3 tbs for drizzling over tomatoes
- Salt Totaste
- Pepper To taste
- 1 med-large Onion
- 1 Red bell pepper
- 1 med-large Potato
- 3 tbs Tomato paste
- 4 cups Vegetable broth
- 1 cup Slightly packed fresh basil leaves
- Freshly grated Parmigiano Regiano To taste
Instructions
- Wash and quarter the large tomatoes; add smashed garlic, thyme, olive oil, salt and pepper to taste; roast at 400 F for about 45 mins or until lightly charred
- Meanwhile, sauté chopped onion, potatoes and pepper in olive oil over medium high heat until lightly softened, then add in tomato paste and vegetable stock; bring to boil, add in roasted tomatoes with the juices and simmer for about 30-40 mins
- Blend in batches as you add your basil leaves to the blender
- Top with Parmigiano Regiano and black pepper and enjoy with grilled cheese or open face cheese sandwiches!
Notes
I served with open faced cheese sandwiches made with Gruyère, cheddar and mozzarella on buttered sourdough bread and baked at 450 F until golden.
Tried this recipe?Let us know how it was!