Low Iodine Classic Roasted Tomato Basil Soup
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Learn more →Ingredients
4 servings
- 3 lb plum tomatoes (about 10–12), halved lengthwise
- 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
- ½ tsp black pepper, plus more to taste
- ½ tsp sugar
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup fresh basil leaves, loosely packed
- 1 tbsp tomato paste
For serving
- fresh basil leaves, for serving (optional)
- heavy cream, for drizzling (optional)Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
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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