ROASTED TOMATO BASIL SOUP
If you’re looking for a homemade tomato soup that is full of flavor, easy to make and absolutely delicious, this Roasted Tomato Basil Soup is for you! Made with roasted tomatoes, garlic, caramelized onions, fresh basil, thyme and sage with a hint of cream…it’s the nostalgic tomato soup you know and love, but packed with delicious flavor in every scoop. Serve this soup with sourdough grilled cheese and top with fresh cracked pepper, for the ultimate winter lunch!
Some of our other favorite soup recipes include Creamy Chicken and Wild Rice Soup and Nourishing Chicken Noodle Soup.
LET’S TALK ABOUT FLAVOR!
I’ve always loved tomato soup, but feel that there’s often a lack of flavor due to the creaminess of the soup. So, the goal of this recipe is to create the same comfort food we know and love, but elevated with flavors that stand out even with the creamy soup base. By starting this recipe with lots of sautéed onions and garlic, roasting the tomatoes to increase the flavor, and adding a big bunch of fresh basil, this soup is all the cozy feels, but without the lack of flavor!
WHAT YOU’LL NEED!
Please note that this is just an overview of the ingredients chosen for this roasted tomato basil soup. Scroll down to the recipe card for the full recipe and exact ingredient amounts needed for this soup recipe!
- Roma Tomatoes – I love to make this soup in bulk to freeze with fresh tomatoes from the garden.
- Onion – Be sure to let the onions sauté until fragrant and translucent for the perfect soup base.
- Garlic – Don’t be shy, when it comes to garlic, the more the merrier!
- Fresh Basil – When make soups, I love to use fresh herbs to really taste the herby flavor.
- Heavy Cream – I love to use heavy cream in this recipe due to it’s thickness and fat content.
HERE’S THE PROCESS!
ROAST THE TOMATOES. Start by roasting the Roma tomatoes at 400°F for about 30 minutes.
SAUTÉ THE ONIONS & GARLIC. The key is allow the onions and garlic to sauté until fragrant and translucent.
LET IT SIMMER. Combine the sautéd onions and garlic with the roasted tomatoes, herbs and broth, and let simmer for about 15 minutes.
MAKE IT CREAMY. Add heavy cream and simmer for about five more minutes.
ENJOY. Garnish the soup with fresh basil, eat the soup alone or serve with sourdough grilled cheese.
Roasted Tomato Basil Soup
Ingredients
- 10 large Roma tomatoes
- 2 tbsp. olive oil extra virgin
- 1/2 tsp. sea salt natural
- 1/4 tsp. black pepper fresh cracked
- 2 tbsp. butter grass-fed
- 1 large onion
- 5 cloves garlic
- 2 c. basil fresh
- 1 1/2 tbsp. thyme fresh
- 1 tbsp. sage fresh
- 28 oz. can San Marzano tomatoes
- 2 c. chicken or vegetable stock
- 2/3 c. heavy cream
- 1 tbsp. honey
- fresh basil leaves, for garnish
Instructions
Roasting the Tomatoes:
- Preheat the oven to 400°F.
- Prepare the tomatoes by slicing and laying flat on a baking sheet. Drizzle the sliced tomatoes with 2 tablespoons of olive oil, and sprinkle with salt and pepper.
- Roast the tomatoes for 30 minutes until the tomatoes are soft and caramelized.
Sautéing the Onions, Garlic & Herbs:
- While the tomatoes are roasting, heat 2 tablespoons of butter in large pot over low-medium heat.
- Add the chopped the onion and pressed garlic cloves to the pot, and sauté for about 5 minutes over low-medium heat until the onions are fragrant, translucent and slightly caramelized.
- Add the chopped basil, thyme and sage to the pot with onion and garlic, and continue to sauté for 5 more minutes.
Making the Soup:
- Once the tomatoes are roasted, add the roasted tomatoes to the large pot with onions, garlic and herbs, along with the San Marzano tomatoes and chicken or vegetable stock. Bring to a simmer and cook for 15 minutes.
- After simmering the soup, use an immersion blender to purée and combine the ingredients until smooth. Add the heavy cream and honey, and simmer for another 5 minutes.
- Garnish with fresh basil leaves, a dash of cream and fresh cracked pepper. Serve warm, with a side of homemade sourdough grilled cheese. Enjoy!
