Active Time

　　20 minutes

　　Total Time

　　1 hour, 50 minutes

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Roasting the tomatoes intensifies their flavor in this simple yet delicious soup.

　　

Ingredients

Makes about 6 cups

　　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

　　

Step 1

Preheat oven to 400°F. 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 caramelized, about 1 hour and 15 minutes. Let cool slightly.

　　

Step 2

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.

　　

Step 3

Add roasted tomatoes and any accumulated juices, cream, and 1 1/4 cups water to pot. Bring to a boil, then reduce heat and simmer until flavors have melded, 20–25 minutes.

　　

Step 4

Working in batches, transfer tomato mixture to a blender and purée until smooth. Taste and adjust seasonings if needed.

　　

Step 5

Divide among bowls, then top with a drizzle of oil and freshly ground pepper.