Chef-level Roasted Tomato Soup Recipe

Ingredienser

5–6 on-the-vine tomatoes (cut into wedges)

1 box cherry tomatoes (whole)

1 yellow onion (8 chunks)

8 garlic cloves (whole)

½ red bell pepper (optional)

4 tbsp olive oil @californiaoliveranch

1 tsp salt + ½ tsp pepper

8–10 sprigs fresh thyme

½ tsp smoked paprika

pinch chili flakes (optional)

2 tbsp tomato paste

3 cups chicken bone broth

½ cup heavy cream (+ extra for drizzle)

basil for topping

lemon juice OR sherry vinegar (to taste)

1 tsp honey

How to Make It:

1. Oven to 425°F. Add everything to a Dutch oven. ✅ Tuck garlic UNDER tomatoes/onion so it won’t burn

2. Roast 25 min. Pull out + stir well (move corners to the center!)

3. If corners look dark, drop oven to 400°F. Roast 20–30 more min until jammy + browned

4. Remove thyme stems

5. On stove medium-high: stir in 2 tbsp tomato paste for 2–3 min (even if it’s liquid-y — it works)

6. Add bone broth + paprika (honey optional). Blend smooth

7. Simmer 10 min (uncovered = thicker)

8. Cream (no curdle): keep soup steaming not boiling. temper cream w/ 2 tbsp hot soup (repeat once), then stir in

9. Heat OFF: add 1 tsp lemon/vinegar, taste, then add a tiny bit more until it POPS

Pro Tip: if it tastes “flat” → it usually just needs salt or acid 👀

Top with basil + cream drizzle = restaurant vibes