How to make it

  • Preheat oven to 475 degrees.
  • Halve tomatoes lengthwise and lay them cut sides down in a jelly-roll pan or brownie pan if no jelly roll pan. Even a cookie sheet will work.
  • Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper.
  • Roast tomatoes until their edges are charred, about 15 to 20.
  • Scrape tomatoes, oil, and herbs from pan into food processor.
  • Process until not quite smooth (leaving small chunks and charred black specks).
  • In a saucepan cook onion in remaining 2 tablespoons oil until translucent.
  • Whisk in roasted tomato puree, broth, and wine.
  • Whisk tomato paste. Heat the cream and whisk in to the tomato mixture. Taste and add sugar if necessary.
  • Stir in optional Parmesan.
  • Add salt and pepper to taste and bring soup to a simmer.
  • Serve and enjoy!

Reviews & Comments 8

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  • angelabangela 8 years ago
    This recipe sounds perfect for the giant bag of heirloom tomatoes I have! Thanks :)
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  • dahlka 10 years ago
    Thanks for the comment! My roma tomato plant has a TON of ripe ones coming up and I can only eat so many salads! Hope you like it!
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  • 55to64 10 years ago
    Hey, this sounds absolutely wonderful! I have the tomatoes, too! I think I'll try this for Saturday or Sunday.
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  • markeverett 10 years ago
    Sounds good anytime!
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  • dahlka 11 years ago
    Yeah, not exactly a "hot summer day" recipe! More like cool fall evening, or winter warm up food!
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  • jgpgarrett 11 years ago
    Looks yummy! Can't wait to try it, but maybe after we get through this 100 degree weather!
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  • dahlka 11 years ago
    It's great! My boyfriend is not a big tomato soup fan, but even he loved it! It's great to "fancy up" a night where you want the comfort food of grilled cheese and tomato soup for dinner!
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    " It was excellent "
    angelgal ate it and said...
    I love tomato soup! Will have to make some this fall!
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