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A creamy, velvety soup made with oven-roasted tomatoes, red bell pepper, garlic, onion, and herbs, thickened with a roux and heavy cream, delivering a rich and comforting classic perfect for chilly days.

Ingredients

Scale
  • 1 lb tomatoes on the vine, washed and cut in half
  • 2 lb heirloom tomatoes, about 3 large or 4 medium size, washed and cut in half
  • 1 red bell pepper, washed and cut into 4 pieces
  • 5 cloves garlic, peeled
  • 1 small onion, peeled and cut into 4 pieces
  • 1 tablespoon butter
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup all-purpose flour
  • 1 1/2 tablespoons tomato paste
  • 4 cups chicken broth (store bought or homemade chicken broth or chicken bone broth)
  • Sea salt to taste
  • Black pepper to taste
  • 1 teaspoon sugar (or to taste)
  • 1/4 cup heavy whipping cream (or more if desired)
  • 1 tablespoon fresh basil, finely chopped (or 1 teaspoon dried basil)

Instructions

  1. Wash tomatoes and cut in half.
  2. Wash red bell pepper, remove seeds, and cut into quarters.
  3. Peel garlic cloves and peel and quarter the onion.
  4. Preheat oven to 450°F (220°C) and line a baking sheet with parchment or foil (or leave unlined and plan to drizzle oil).
  5. Arrange halved tomatoes, quartered pepper, onion pieces, and whole garlic on the baking sheet, spreading them out so they aren’t overcrowded; drizzle with olive oil if not using a lined pan.
  6. Roast vegetables 30–40 minutes at 450°F (220°C) until soft and caramelized with golden edges.
  7. Let roasted vegetables cool 10–15 minutes until safe to handle.
  8. Transfer roasted vegetables to a blender and puree until silky smooth.
  9. In a large pot, melt butter with olive oil over medium heat.
  10. Whisk in the flour and cook 1–2 minutes to form a roux.
  11. Add tomato paste to the roux and cook, stirring, 1–2 minutes until the color deepens.
  12. Slowly whisk in 1 cup of chicken broth until smooth, then add the remaining broth and the pureed roasted vegetables.
  13. Season with salt, pepper, and a teaspoon of sugar; bring to a gentle boil.
  14. Stir in heavy cream and chopped basil, taste and adjust seasoning, then simmer a few minutes to meld flavors.
  15. Ladle soup into bowls and garnish with a drizzle of olive oil, a splash of cream, and a sprinkle of fresh basil.

Notes

Use fresh, ripe tomatoes for best flavor., For a chunkier texture, skip pureeing all vegetables completely., Add red pepper flakes for spice if desired., Serve with crusty bread or grilled cheese for a classic pairing., For vegan or dairy-free options, substitute chicken broth with vegetable broth and heavy cream with coconut milk or cashew cream., Freeze soup without cream and add cream when reheating for best texture., Reheat gently on stovetop or microwave in short bursts to avoid scorching., Consider additional protein by mixing in cooked shredded chicken, white beans, or lentils before serving., Garnish options include grated Parmesan, crème fraîche, mascarpone, or basil-infused oil.

Nutrition

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