This delicious and creamy tomato soup is such a classic. Roasted plum tomatoes, garlic and onions give this soup so much flavor and body. Pair this with a grilled cheese, or a crusty baguette to dip and you are all set for a cozy fall dinner.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1.5kg
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
55g
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
.95 L
vegetable broth
288 ml
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
3 pounds
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
1/4 cup
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can (28 ounces)
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
4 cups
vegetable broth
1 1/4 cups
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
Utensils
Baking Sheet
Aluminum Foil
Large Bowl
Large Pot
Ladle
Step 1
Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
Step 2
In a large bowl, toss the tomatoes, onion, and garlic in, oil, salt, and pepper until evenly coated. Transfer the tomato mixture to the prepared baking sheet in a single layer, then place in the oven and roast for 45 minutes.
Step 3
When cooking is complete, remove the baking sheet from the oven and transfer the ingredients to a large pot. Add the canned tomatoes, crushed red pepper flakes, dried thyme, dried basil, sugar, and broth to the pot.
Step 4
Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.
Step 5
Press and hold the power button to blend for about 2 minutes or until the desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
Step 6
Place the pot on the stove over high heat. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered, about 40 minutes.
Step 7
After 40 minutes, add the half-and-half and whisk by hand until combined.
Step 8
When cooking is complete, ladle the soup into bowls and top with grated Parmesan cheese and croutons.
Preheat the oven to 425°F. Line a baking sheet with aluminum foil and set aside.
1.5kg
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
55g
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
.95 L
vegetable broth
288 ml
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
3 pounds
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
1/4 cup
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can (28 ounces)
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
4 cups
vegetable broth
1 1/4 cups
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
Step 2 of 8
In a large bowl, toss the tomatoes, onion, and garlic in, oil, salt, and pepper until evenly coated. Transfer the tomato mixture to the prepared baking sheet in a single layer, then place in the oven and roast for 45 minutes.
1.5kg
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
55g
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
.95 L
vegetable broth
288 ml
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
3 pounds
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
1/4 cup
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can (28 ounces)
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
4 cups
vegetable broth
1 1/4 cups
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
Step 3 of 8
When cooking is complete, remove the baking sheet from the oven and transfer the ingredients to a large pot. Add the canned tomatoes, crushed red pepper flakes, dried thyme, dried basil, sugar, and broth to the pot.
1.5kg
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
55g
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
.95 L
vegetable broth
288 ml
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
3 pounds
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
1/4 cup
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can (28 ounces)
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
4 cups
vegetable broth
1 1/4 cups
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
Step 4 of 8
Assemble the immersion blender attachment on the power base. Submerge the blender head in the mixture.
1.5kg
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
55g
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
.95 L
vegetable broth
288 ml
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
3 pounds
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
1/4 cup
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can (28 ounces)
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
4 cups
vegetable broth
1 1/4 cups
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
Step 5 of 8
Press and hold the power button to blend for about 2 minutes or until the desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
1.5kg
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
55g
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
.95 L
vegetable broth
288 ml
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
3 pounds
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
1/4 cup
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can (28 ounces)
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
4 cups
vegetable broth
1 1/4 cups
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
Step 6 of 8
Place the pot on the stove over high heat. Bring the soup to a boil, then reduce heat to a simmer and cook uncovered, about 40 minutes.
1.5kg
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
55g
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
.95 L
vegetable broth
288 ml
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
3 pounds
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
1/4 cup
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can (28 ounces)
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
4 cups
vegetable broth
1 1/4 cups
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
Step 7 of 8
After 40 minutes, add the half-and-half and whisk by hand until combined.
1.5kg
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
55g
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
.95 L
vegetable broth
288 ml
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
3 pounds
plum tomatoes, cut in quarters
2
yellow onions, peeled, roughly chopped
5
cloves garlic, peeled
1/4 cup
canola oil
kosher salt, as desired
ground black pepper, as desired
1 can (28 ounces)
whole plum tomatoes
1/4 teaspoon
crushed red pepper flakes
1/2 teaspoon
dried thyme
1/2 teaspoon
dried basil
1 tablespoon
granulated sugar
4 cups
vegetable broth
1 1/4 cups
half-and-half
1 cup
Parmesan cheese, grated
2 cups
croutons of choice, for garnish
Step 8 of 8
When cooking is complete, ladle the soup into bowls and top with grated Parmesan cheese and croutons.
