My Tomato Romano Soup
Savor the comforting warmth of "My Tomato Romano Soup," a velvety blend of roasted Roma tomatoes, creamy heavy cream, and tangy grated Romano cheese. This vibrant homemade soup delivers bold flavors, thanks to the caramelized depth of oven-roasted tomatoes and garlic paired with a fragrant medley of dried basil and oregano. Perfect for cozy lunches or elegant dinners, this easy-to-make recipe comes together in under an hour, making it a stellar choice for busy weeknights or entertaining guests. Serve it garnished with fresh basil leaves for a pop of brightness, and pair it with crusty bread or a gooey grilled cheese for a soul-soothing meal that will keep everyone coming back for seconds. My Tomato Romano Soup is a must-add to your rotation of hearty tomato soup recipes!
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Recipe Information
Ingredients
- 8 pieces Roma tomatoes
- 4 pieces Garlic cloves
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 2 teaspoons Sugar
- 1 cup Heavy cream
- 1 cup Grated Romano cheese
- to taste Salt
- to taste Black pepper
- optional Fresh basil leaves (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the Roma tomatoes in half lengthwise and place them, cut side up, on the prepared baking sheet.
Add the peeled garlic cloves to the baking sheet. Drizzle the tomatoes and garlic with 2 tablespoons of olive oil, and sprinkle with a pinch of salt and black pepper.
Roast in the preheated oven for 25 minutes, until the tomatoes are tender and slightly caramelized.
While the tomatoes are roasting, dice the yellow onion.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until translucent.
Once the tomatoes and garlic are roasted, add them to the pot with the onion. Pour in the vegetable broth and stir in the tomato paste, dried basil, dried oregano, and sugar.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 15 minutes to blend the flavors.
Using an immersion blender (or carefully transferring the soup to a blender in batches), blend the soup until smooth and creamy.
Return the soup to low heat if needed, and stir in the heavy cream and grated Romano cheese until fully incorporated and the cheese has melted.
Taste and adjust seasoning with additional salt and black pepper if needed.
Serve hot, garnished with fresh basil leaves if desired. Pair with crusty bread or a grilled cheese sandwich for a complete meal.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 8862 mg | 385% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 43.0 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 937 mg | 72% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3456 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
