3-Ingredient Tomato Soup | view more Recipe

3-Ingredient Tomato Soup

  • '4 pounds plum tomatoes
  • halved lengthwise'
  • '2 teaspoons (or more) kosher salt
  • divided'
  • '1/2 teaspoon freshly ground black pepper
  • plus more'
  • '6 tablespoons olive oil
  • divided
  • plus more'
  • '1 medium onion
  • coarsely chopped'
  • '1 cup heavy cream'

  1. Preheat oven to 400°F
  2. Place tomatoes, cut side up, on a large rimmed baking sheet
  3. Season with 1 1/2 tsp
  4. salt and 1/2 tsp
  5. pepper, then drizzle with 3 Tbsp
  6. oil
  7. Roast tomatoes until tender and caramelized, about 1 hour and 15 minutes
  8. Let cool slightly
  9. Meanwhile, heat 3 Tbsp
  10. oil in a medium pot over medium
  11. Cook onion and 1/2 tsp
  12. salt, stirring occasionally, until soft and translucent, 8–10 minutes
  13. Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot
  14. Bring to a boil, then reduce heat and simmer until flavors have melded, 20–25 minutes
  15. Working in batches, transfer tomato mixture to a blender and purée until smooth
  16. Taste and adjust seasonings if needed
  17. Divide among bowls, then top with a drizzle of oil and freshly ground pepper