Grown Up Tomato Soup

  • Author: The Kitchen Whisperer

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  • Ingredients:
  • 1 ½ lbs tomatoes, sliced in half lengthwise (I would strongly suggest using Roma)
  • sea salt and cracked black pepper (do it to taste – it’s easier to add less at first and then add to it. You can’t really ‘take away’ spices)
  • 24 tablespoon extra virgin olive oil
  • 1 medium-size yellow onion, chopped small
  • 2 tablespoon unsalted butter
  • 35 garlic cloves, minced (this depends on your garlic preference. I like garlic so I use 4 nice size cloves)
  • 1 tablespoon Thyme minced (use fresh) – If that’s not available use 1 teaspoon dried
  • 1 (28 ounce) can crushed tomatoes (do not drain!)
  • 2 cups fresh basil leaves, roughly chopped
  • 2 tablespoon dried basil
  • 1 tablespoon sugar
  • 2 cups chicken stock (homemade preferably). If not make sure you buy the low-sodium broth
  • 2/3 cup heavy cream
  • 1/2 cup grated Parmesan Cheese


  1. Preheat oven to 375°F.
  2. Put the tomato pieces onto a baking sheet and drizzle liberally with olive oil careful so they do not overlap.
  3. Season with salt and pepper.
  4. Roast tomatoes for about 1 hour. You don’t have to flip them.
  5. While tomatoes are roasting melt the butter in a large pot over medium-high heat.
  6. Add onion and saute until translucent ~ 5 minutes.
  7. Add in the garlic and thyme, stir and cook another 5 minutes. Be careful not to burn the garlic.
  8. Add crushed tomatoes (juice and all), basil and sugar.
  9. Taste this and add more salt and pepper if necessary.
  10. Stir the mixture, cover and reduce the heat to low and simmer for 10-15 minutes.
  11. Remove the cover and add the chicken stock and roasted tomatoes.
  12. Replace the cover and allow to simmer another 30 minutes stirring occasionally.
  13. If you have an Immersion Blender (I HIGHLY recommend everyone having one), puree everything in the pot until it’s creamy and smooth. If you don’t, you can add this liquid to a food processor or blender but BE CAREFUL as this is hot! Refer to your blender/food processor’s instructions on how to properly handle hot foods. Please again, be careful and take precautions!
  14. If using anything but an immersion blender, add the soup back into the pot.
  15. Add in the cream and stir until all combined. The soup will lighten in color to an orangish-color.
  16. Add in the Parmesan cheese and stir.
  17. Let this simmer, uncovered a few more minutes to allow the cream to warm up in the soup.
  18. Serve with garlic toast, homemade Asiago cheese croutons or crusty buttered bread.
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