Classic Tomato Soup
A cozy, deeply flavored tomato soup made by roasting fresh tomatoes and garlic, then simmering with aromatics and blending until silky. Topped with crispy Parmesan crisps for a satisfying crunch.
A cozy, deeply flavored tomato soup made by roasting fresh tomatoes and garlic, then simmering with aromatics and blending until silky. Topped with crispy Parmesan crisps for a satisfying crunch.
Ingredients
13 ingredients- Calories
- 250 kcal
- Fat
- 15g
- Carbs
- 20g
- Protein
- 8g
Whole recipe (4 servings): 1000 kcal
- 2 pounds ripe tomatoes, cored and halved (or 1 28-ounce can whole peeled San Marzano tomatoes, drained)
- 4 cloves garlic, peeled
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups low-sodium vegetable or chicken broth
- 1/4 cup heavy cream (optional, for garnish)
- 1/4 cup fresh basil leaves, chopped (for garnish)
- 1/2 cup grated Parmesan cheese (for crisps)
Method
6 steps- Preheat oven to 400°F (200°C). Toss tomato halves and garlic cloves with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tomatoes are soft and slightly charred.
- While tomatoes roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add roasted tomatoes, garlic, red pepper flakes (if using), and broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
- Meanwhile, make Parmesan crisps: Line a baking sheet with parchment paper. Spoon 1-tablespoon mounds of grated Parmesan, spaced 2 inches apart, and flatten slightly. Bake at 400°F for 5-7 minutes until golden and bubbly. Let cool completely; they will crisp up.
- Remove soup from heat. Use an immersion blender to puree until smooth, or carefully transfer to a blender in batches and blend. Return to pot if needed.
- Stir in heavy cream, if using, and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil and Parmesan crisps.
Recipe notes
Helpful tips
- For a creamier soup without cream, blend in a peeled boiled potato.
- Roasting the tomatoes concentrates their sweetness and adds depth.
- If using canned tomatoes, no need to roast; simply add them to the pot after sautéing aromatics and simmer for 20 minutes.
Equipment
- Baking sheet
- Parchment paper
- Large pot
- Immersion blender or countertop blender
- Wooden spoon
- Knife and cutting board
Storage
Store soup in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Parmesan crisps are best stored at room temperature in an airtight container for up to 2 days.
Additional tips
- When blending hot soup, fill blender no more than halfway and vent the lid to allow steam to escape. Use oven mitts when handling hot baking sheets.
Recipe inspiration
Inspired by Downshiftology
Estimated nutrition
Per serving: 250 calories
Fat: 15 g · Carbs: 20 g · Protein: 8 g
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