Name: Homemade Tomato Soup
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Tomatoes, halved, or more to taste - 6 pounds; Unpeeled garlic, or more to taste - 8 cloves; Olive oil - 3 tablespoons; Coarse salt, or to taste - 3 tablespoons; Butter - 2 tablespoons; Onion, diced - 1 medium; White sugar, or more to taste - 2 teaspoons; Dried oregano - 1 teaspoon; Vegetable stock - 4 cups; Heavy cream (Optional) - ½ cup; Salt and ground black pepper to taste - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Tomato Soup

1. Tomatoes, halved, or more to taste - 6 pounds

2. Unpeeled garlic, or more to taste - 8 cloves

3. Olive oil - 3 tablespoons

4. Coarse salt, or to taste - 3 tablespoons

5. Butter - 2 tablespoons

6. Onion, diced - 1 medium

7. White sugar, or more to taste - 2 teaspoons

8. Dried oregano - 1 teaspoon

9. Vegetable stock - 4 cups

10. Heavy cream (Optional) - ½ cup

11. Salt and ground black pepper to taste - ½ cup

How to cook deliciously - Homemade Tomato Soup

1. Stage

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

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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.

6. Stage

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