Homemade Tomato Soup
This homemade tomato soup is easy to make from scratch and can be customized to taste.
Equipment
- blender
- mesh strainer
- large pots
- Baking pan
Ingredients
Main Ingredients
- 6 pounds tomatoes, halved or more to taste
- 8 cloves garlic unpeeled, or more to taste
- 3 tablespoons olive oil
- 3 tablespoons coarse salt or to taste
- 2 tablespoons butter
- 1 medium onion, diced
- 2 teaspoons white sugar or more to taste
- 1 teaspoon dried oregano
- 4 cups vegetable stock
- 0.5 cups heavy cream Optional
- salt and ground black pepper to taste
Instructions
Cooking Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange tomatoes cut-side up on 1 or 2 large 4-sided baking pans. Place unpeeled garlic on top of tomatoes. Drizzle with olive oil and sprinkle with coarse salt.
- Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.
- Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, about 5 to 7 minutes. Peel roasted garlic and add to the pot. Add roasted tomatoes and their juices. Pour in vegetable stock. Cover and let soup simmer for 20 minutes.
- Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with an old towel. Force puree through a mesh strainer into another pot, discarding solids.
- Stir in heavy cream and season soup with salt and pepper.
Notes
Top with seasoned croutons, crackers, pumpkin seeds, or feta cheese. Kids like to add Goldfish® crackers. Garnish with basil leaves if desired.
Nutrition
Serving: 1cupCalories: 102kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 14mgSodium: 1180mgPotassium: 435mgFiber: 2gSugar: 5gVitamin C: 23mgCalcium: 30mgIron: 1mg
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