Everyday Meals

Homemade Tomato Soup


  • 6 pounds tomatoes, halved, or more to taste
  • 8 cloves unpeeled garlic, 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
  • ½ cup heavy cream(Optional)
  • salt and ground black pepper to taste
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    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.

  • Step 3

    Roast in the preheated oven for 1 hour. Remove from the oven and let cool in the pan.

  • Step 4

    Meanwhile, heat butter in a large stockpot over medium-low heat. Cook onion, sugar, and oregano in the hot butter until onion is softened, 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.

  • Step 5

    Puree soup using an electric blender working in batches, using extreme caution with hot liquids; vent the lid a bit and cover with a old towel. Force puree through a mesh strainer into another pot, discarding solids.

  • Step 6

    Stir in heavy cream and season soup with salt and pepper.

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