Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: American
Serves: 4
  • 4 pounds plum tomatoes (about 16 tomatoes), halved and seeds removed
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon sugar
  • 6 sprigs fresh thyme
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 3 cups vegetable (or chicken) stock
  • 1 bay leaf
  • ½ cup heavy cream
  • 3 tablespoons chopped fresh basil, plus whole leaves for garnish
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Cut each tomatoes in half, squeeze out the seeds. Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, sugar and thyme leaves.
  3. Roast until the tomatoes are wrinkled and soft, about 50 minutes to an hour. Let cool until cool enough to handle. Gently peel off and discard the tomato skins.
  4. Heat olive oil in a large Dutch Oven (or regular pot) over medium heat. Add the onions and a pinch of salt and cook until the onions start to translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  5. Add the tomatoes, vegetable (or chicken) stock and bay leaf and simmer, partially covered, for 30 minutes.
  6. Reduce the heat to low, add the cream and chopped basil and simmer for 5 more minutes.
  7. Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend it in a blender or food processor. Season to taste with some salt and freshly ground black pepper. When ready to serve, garnish with some basil leaves.
Recipe by Let's Cook Some Food at