Low Sodium Classic Roasted Tomato Basil Soup

Total time1 hr 5 min

Prep time15 min

Cook time50 min

Low Sodium Classic Roasted Tomato Basil Soup

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Ingredients

4 servings

3 lb plum tomatoes (about 10–12), halved lengthwise
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
See all
1 medium yellow onion, cut into 8 wedges
6 cloves garlic, unpeeled
3 tbsp olive oil, divided
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
½ tsp sugar
2 cups low-sodium chicken broth
½ cup heavy cream
½ cup fresh basil leaves, loosely packed
1 tbsp tomato paste

For serving

fresh basil leaves, for serving (optional)
heavy cream, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the tomato halves cut-side up on a large rimmed baking sheet. Scatter the onion wedges and unpeeled garlic cloves around the tomatoes. Drizzle with 2 tbsp of the olive oil, then sprinkle with the salt, pepper, and sugar.
2
Roast until the tomatoes are deeply caramelized at the edges, the skins are blistered, and the onion wedges are softened and golden, 40–45 minutes. Remove from the oven and let cool for 5 minutes.

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