Tomato Soup

Canned-tomato comfort that scales from dorm room to dinner party.

Serves

Active45 min

Total1 hr 50

VesselsHEAVY POT + SHEET PAN + SMALL SAUCEPAN + SKILLET

Units

Fresh plum tomatoes, real stock, slow-roasted garlic, and a basil oil drizzle: the full Sunday project.

Adapted from Tomato Basil Soup (soup base) by Jessica Gavin · jessicagavin.com, Roasted Tomato Soup with Grilled Cheese Croutons (basil oil) by Adrianna Adarme · A Cozy Kitchen.

+ fresh plum tomatoes, roasted: cleaner sweetness than canned
+ real stock instead of water: fuller body
+ slow-roasted garlic, mashed in: mellow, jammy depth
+ basil oil drizzle: bright finish without cooking the herb
+ sourdough + gruyere grilled cheese: nutty, crisp upgrade from the cheddar version

heat the oven to 450°f and set a heavy pot over medium heat

1 1/2 tbsp butter

1 medium yellow onion

· finely chopped

cook onion

5 min · medium, in butter

2 1/2 lb plum tomatoes

· halved lengthwise, cored

3 tbsp olive oil

· for roasting

roast tomatoes

35 min · 450°f, cut side up, until charred at the edges

1/2 head garlic

· cloves separated, peeled

1/2 cup olive oil

· for the slow-roasted garlic

slow-roast garlic

20 min · low, until soft

3/4 tsp salt

· plus more to taste

3 cups vegetable or chicken stock

· homemade if you have it

simmer

30 min · medium-low, garlic mashed in

blend smooth

immersion blender

1/4 cup heavy cream

a few grinds black pepper

stir in cream

2 min · low, off heat, season with pepper

3/4 cup olive oil

· for the basil oil

3/4 cup fresh basil leaves

· packed

blend basil oil

steep 10 min, strain if you like a clean drizzle

4 slices sourdough

· thick-cut

4 oz gruyere

· grated

grill + cut

3 min per side · butter, cut into wedges

ladle + serve

basil oil drizzled on top, grilled cheese wedge alongside

SHEET PAN · 450 F OVEN

SMALL SAUCEPAN · LOW HEAT

HEAVY POT

SKILLET · MEDIUM

heat the oven to 450°f and set a heavy pot over medium heat. Ingredients are rows; steps merge columns left to right.
1 medium yellow onion, finely chopped	cook onion, 5 min · medium, in butter
1 1/2 tbsp butter	cook onion, 5 min · medium, in butter	simmer, 30 min · medium-low, garlic mashed in	blend smooth, immersion blender	stir in cream, 2 min · low, off heat, season with pepper	ladle + serve, basil oil drizzled on top, grilled cheese wedge alongside
2 1/2 lb plum tomatoes, halved lengthwise, cored	roast tomatoes, 35 min · 450°f, cut side up, until charred at the edges
3 tbsp olive oil, for roasting
1/2 head garlic, cloves separated, peeled	slow-roast garlic, 20 min · low, until soft
1/2 cup olive oil, for the slow-roasted garlic	slow-roast garlic, 20 min · low, until soft
3/4 tsp salt, plus more to taste
3 cups vegetable or chicken stock, homemade if you have it
1/4 cup heavy cream
a few grinds black pepper
3/4 cup olive oil, for the basil oil	blend basil oil, steep 10 min, strain if you like a clean drizzle
3/4 cup fresh basil leaves, packed
4 slices sourdough, thick-cut	grill + cut, 3 min per side · butter, cut into wedges
4 oz gruyere, grated	grill + cut, 3 min per side · butter, cut into wedges