3-Ingredient Tomato Soup

From the kitchen of Carly

Roasted tomatoes caramelize into deep sweetness, then meet silky cream and soft onions in this stripped-down soup. An hour in the oven does the heavy lifting, transforming simple tomatoes into something rich enough to taste like you fussed.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 pounds plum tomatoes, halved lengthwise
  • 12 teaspoons (or more) kosher salt, divided
  • 11/2 teaspoon freshly ground black pepper, plus more
  • 16 tablespoons olive oil, divided, plus more
  • 11 medium onion, coarsely chopped
  • 11 cup heavy cream

Instructions

  1. Preheat oven to 400°F. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes. Let cool slightly.

  2. Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8–10 minutes.

  3. Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20–25 minutes.

  4. Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.

  5. Divide among bowls, then top with a drizzle of oil and freshly ground pepper.