Celebrate Soup Season With One-Pot Roasted Tomato Soup
There are few combinations cozier (or more nostalgic) than tomato soup, grilled cheese, and your favorite movie. We’re the last ones to hate on the tangy canned tomato soup from our childhoods, but there’s something special about going the extra mile to make it from scratch. In this easy recipe, juicy tomatoes, plus aromatic onions and garlic, become extra tender and flavorful when roasted in the oven in one big enameled cast-iron pot (make sure yours is oven-safe).
To avoid dirtying more dishes, place that same pot over the stovetop with broth, then puree it with a hand blender, and finish with a touch of cream and basil. Serve with a grilled cheese sandwich, a buttery baguette, or something equally delicious and carby. Whip up a batch the next time you need a comfy evening in, and you’ll have enough soup for you and a friend for at least a couple girls’ nights.
one-pot roasted tomato soup
- 28 ounces canned whole peeled tomatoes
- 1 yellow onion, coarsely chopped
- 6 whole cloves garlic, peeled
- 2 teaspoons dried oregano
- salt and pepper, to taste (you probably need more than you think)
- 2 cups chicken broth
- 1/4 cup heavy cream
- fresh basil, for serving
- Preheat oven to 425°F.
- Add tomatoes and juices to a large, oven-safe pot, and crush with a wooden spoon. Add onion, garlic, oregano, and salt and pepper, and stir to combine.
- Roast tomato mixture, stirring halfway, until garlic is soft (about 30 minutes).
- Break up garlic and tomatoes further.
- Place pot on the stove over medium heat, add broth, and bring to a boil.
- Reduce heat, and simmer for 15 minutes, stirring every few minutes.
- Remove from heat.
- Using an immersion blender (or transferring the soup to a blender in batches), puree the tomato mixture until smooth, then stir in cream.
- Divide among bowls, top with basil, and serve.
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(Photos and recipe via Sara Cagle / Brit + Co)