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Creamy Roasted Tomato Soup with Chive Oil

Creamy Roasted Tomato Soup

  • Total Time: 30 minutes
  • Yield: 8 1x



The Soup

  • 4 pounds roma tomatoes (cut into wedges)
  • 3 shallots (roughly chopped)
  • 10 garlic cloves (whole)
  • 2 tbsp extra virgin olive oil
  • 10 fresh basil leaves (torn by hand)
  • salt and pepper (to taste)
  • 1/41/2 cup heavy whipping cream
  • 1/23/4 cup fresh Parmesan (grated )

Chive Oil

  • 2 bunches chives (cut into 1 inch lengths)
  • 6 garlic cloves (whole)
  • 1/2 cup extra virgin olive oil
  • 1/2 lemon (zested)
  • salt and pepper (to taste)


The Soup

  1. Pre-heat your oven to 425 degrees. 
  2. Place cup up tomatoes, shallots and garlic a sheet pan.  Drizzle with the olive oil and salt and pepper.  Toss with your hands.
  3. Roast for 20-25 minutes or until slightly charred and tender.  Make sure to mix half way through cooking process and rotate sheet pan if necessary.
  4. Place the cooked veggies into a blender or a food processor.  You may have to do so in batches.  Have a pot or a bowl ready on the side to pour into once done.  
  5. Add in basil leaves, and continue processing until smooth. 
  6. Add in heavy cream and continue processing until smooth.  
  7. Pour out into a bowl or a pot.  Add in Parmesan and mix it in with a spatula or a wooden spoon until combined.  Taste and adjust seasoning as needed.  Feel free to add in more cream or heavy cream…or both!  Fat is good! 
  8. After labeling the soup into bowls, drizzle each soup with the chive oil prior to serving.

Chive Oil

  1. Combine chives, garlic, lemon zest and olive oil in a blender or food processor.  Process until smooth.  Taste and adjust seasoning.  
  2. Use on soups, as a dip, as a dressing or as a shmear on sandwiches! 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Cuisine: American Classic