3-Ingredient Tomato Soup

Name: 3-Ingredient Tomato Soup
Cook time: 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: italian
Ingredients: 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

Cook 20m

Total 1h 50m

Ingredients

Servings

1.81 kg plum tomatoes, halved lengthwise
2 teaspoons (or more) kosher salt, divided
½ teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided, plus more
1 medium onion, coarsely chopped
240 ml heavy cream

Instructions

Preheat oven to 205 °C. Place tomatoes, cut side up, on a large rimmed baking sheet. Season with 1 1/2 tsp. salt and 1/2 tsp. pepper, then drizzle with 3 Tbsp. oil. Roast tomatoes until tender and caramelised, about 1 hour and 15 minutes. Let cool slightly.
Meanwhile, heat 3 Tbsp. oil in a medium pot over medium. Cook onion and 1/2 tsp. salt, stirring occasionally, until soft and translucent, 8–10 minutes.
Add roasted tomatoes and any accumulated juices, cream, and 1 60 ml water to pot. Bring to a boil, then reduce heat and simmer until flavours have melded, 20–25 minutes.
Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.
Divide among bowls, then top with a drizzle of oil and freshly ground pepper.