Creamy Tomato Soup with Caramelized Onions

The most luscious creamy tomato soup topped with caramelized onions and a heavy cream drizzle.

It’s fine, I’m just in love.

Yes, WITH A SOUP.

But not just any soup, you guys.

This is pretty much the best tomato soup of all time, and that’s saying a lot because I am picky AF about my tomato soups.

They need to be creamy but fresh with a super rich savory-sweet umami flavor. And this soup gets checks on all counts.

It’s also completely extra in the best ways: topped with incredibly luxurious caramelized onions and dotted with orecchiette pasta bite and drizzled with a bit of heavy cream.

OMG I’m pretty much drooling on my keyboard just remembering it.

Of course, the recipe is from Ottolenghi as posted in The Guardian and I literally made it the week after he posted it, the delay only because I had to wait for my grocery delivery to come in order to make it. Those were a hard seven days, but I’m making up for lost time the best I can by putting this on my meal plan on a weekly basis.

No regrets.

Creamy Tomato Soup with Caramelized Onions

 

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The most luscious creamy tomato soup topped with caramelized onions and a heavy cream drizzle.

Yield: 4 servings

Ingredients

• 4 tbsp butter
• 6 tbsp olive oil, divided
• 1¼ lb onions, peeled and finely chopped
• salt and black pepper, to taste
• 2 large garlic cloves, peeled and minced
• 1 lb cherry tomatoes
• 4 tbsp tomato paste
• 2 tbsp basil leaves, roughly torn
• pinch of red pepper flakes
• 2 cups vegetable broth
• ½ lb orecchiette
• 2 tbsp heavy cream

Instructions

1. Combine the butter, 3 tbsp of olive oil, the onions, and a pinch of salt in a large Dutch oven over medium heat. Cook, stirring frequently, until caramelized and golden about 20-25 minutes.
2. Transfer two thirds of the onions to a bowl and mix with the remaining 3 tbsp of olive oil. Set aside.
3. Meanwhile, return the pan with the remaining onions to medium heat. Add in the garlic and fry, stirring, for 2 minutes. Add in the tomatoes, tomato paste, basil, red pepper flakes, and two tsp of salt. Saute, stirring frequently, for 7 minutes. Add in the vegetable broth, 1¼ cups water, and a grind of black pepper. Stir to combine. Bring to a boil, then lower the heat to medium and simmer for 12 minutes.
4. Allow the soup to cool for 5-10 minutes, then transfer to a blender and puree until smooth.
5. Meanwhile, cook the orecchiette in a pot of boiling water until al dente, according to package instructions. Divide among 4 serving bowls.
6. Pour the soup over the orecchiette. Drizzle the heavy cream on top, scatter over the reserved caramelized onions, and serve immediately.

Notes

Recipe from Ottolenghi via The Guardian

3.5.3208