- 7-8 large tomatoes, halved and seeded, 3-4 lbs
- 1 large onion, quartered, (2 small onions)
- 8-10 cloves garlic
- 2 Tablespoons olive oil
- 1 cup packed fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 3/4 cup cream
- sugar to taste
- salt and pepper to taste
- 2 cups hot chicken broth, optional, if desiring a thinner soup
- Place halved tomatoes (or cherry/grape tomatoes), onions, and garlic (still in skins) on cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast tomatoes, onions, and garlic at 400 degrees for 25-35 minutes until tomato skins and onion edges begin to blacken.
- Once roasted, pull tomato skins off. They should slip right off.
- Blend tomatoes, onions, and garlic in blender (I absolutely love my Blendtec) or using an immersion blender until pureed.
- Pour into stock pot and simmer on low while preparing basil.
- Place basil in blender and puree. Add to simmering tomato base.
- Add sugar (1 teaspoon at a time) until desired flavor is reached.
- Add Parmesan cheese and cream.
- Add salt and pepper to taste.
- If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.
Depending on how ripe, or not, the tomatoes are, the amount of sugar will vary.
If you are looking to speed up the cooking process you may finish soup in blender (such as a BlendTec blender that has a soup setting). Puree tomato, onion, and garlic. Add basil right in. Add cheese and cream. Serve.
If soup is too thick and/or creamy for your preference, add up to 2 cups hot chicken broth.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 256 Total Fat: 19g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 45mg Sodium: 674mg Carbohydrates: 18g Fiber: 3g Sugar: 10g Protein: 7g