Ingredients

The following ingredients have 6 Servings
  • 10 large tomatoes (about 3 pounds) (ends trimmed and cut into quarters)
  • 4 tablespoons olive oil (divided)
  • 1 teaspoon salt (divided)
  • pepper to taste
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 4 cups vegetable or chicken broth ((I like to use low sodium.))
  • 1 tablespoon dried basil
  • 1 tablespoon Italian seasoning
  • 2 tablespoons sugar
  • 1 cup heavy cream
  • Fresh basil and parmesan cheese, optional for garnish

Instruction

  • Take a large cookie sheet, or two 9x13 inch baking dishes and put tomatoes, cut side up on a single layer. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and some pepper. Roast at 450ºF for 30-35 minutes. Remove from oven and let cool.
  • In a large pot over medium-high heat, add 2 tablespoons of olive oil and the diced onion. Sauté, stirring often until the onion is soft and translucent. Then add the minced garlic and cook for another minute.
  • Add the roasted tomatoes, including the juices, peels, and seeds.
  • Add the broth, basil, Italian seasoning, 1/2 teaspoon salt and sugar.
  • Take an immersion blender and blend up everything inside the pot. Or use a regular blender to blend it all. This may need to be done in batches, if using a blender. If using a blender, add the soup back to the pot.
  • Let the soup come to a gentle simmer for about 30 minutes. Take the soup off the heat and add the heavy cream.
  • Garnish with fresh basil and parmesan cheese and serve hot with a grilled cheese sandwich and a yummy green salad. Enjoy!