Roasted Tomato Soup with Basil
This robust and smooth Roasted Tomato Soup with Basil is the perfect blend of fresh basil and roasted tomato sweetness.
This recipe was adapted from Ina Garten’s five-star recipe on the Food Network website. I found her version had too much onion, red pepper spice, and pepper so cut those back to be kid-friendly. I also changed from her version of using a food mill to an immersion blender.
Growing up, I never did like tomato soup, always loved tomatoes but would never eat the soup. Well, that is because I wasn’t served this one. This soup converted me into a tomato soup lover and really nothing pairs better with a grilled cheese sandwich. This recipe is easy to put together and a wonderful way to use up summer tomatoes and basil!
What is great about this recipe is it does not call for any dairy and it doesn’t need it! You will find it has a creamy texture without the cream.
Why You Should Make This Roasted Tomato Soup
- Easy To Make!
- Healthy!
- Delicious and robust tomato flavor!
- Freezer friendly!
- Creamy minus the cream!! Come on now!
Ingredients needed
Ripe tomatoes: I love using Roma tomatoes in this recipe. Any tomatoes will work here. The ripest tomatoes will offer the most flavor! Having said that, I have made this in the winter with store-bought non-peak Roma tomatoes and this soup was still delicious. Especially since you are adding canned tomatoes which are packed at their peak.
Olive Oil: Used for roasting the tomatoes and sauteeing the garlic and onion. This olive oil is my favorite.
Butter: For sautéing onion and garlic to add some extra flavor
Onion and garlic: Sauteed onion and garlic add the perfect aromatics to this soup.
Fresh basil: The use of fresh basil cooking along with fresh tomatoes is a marriage made in heaven that only gets better with time.
Canned tomatoes: Adds additional tomato flavor and liquid to the soup.
Spices: Salt, Pepper, Thyme and Crushed Red pepper kick up the flavor!
Chicken broth: You’re welcome to use either chicken or vegetable broth as the base for this soup.
HOW TO MAKE THIS RECIPE
Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tablespoons olive oil, salt, and pepper. Spread the tomatoes in one layer on a baking sheet and roast for 45 minutes.
Set a dutch oven over medium heat. Add 2 tablespoons of butter and 2 tablespoons of butter. Heat until it shimmers, then add chopped onions and garlic, and red pepper flakes. Cook onions until onions are soft, translucent, and blond about 5 to 7 minutes. Stirring as necessary to keep from burning or browning too quickly in any one spot of the pan.
After the 45 min roasting, remove the cooked tomatoes from the oven.
To the sautéed onions add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
Use an immersion blender to blend or a blender. I find using an immersion blender the easiest and it also provides the best texture.
Taste for seasonings. Serve warm. Garnish with fresh basil leaves, parmesan cheese and a drizzle of cream or olive oil, if desired. Enjoy!!
TIPS FOR SUCCESS
- To get the best flavor buy tomatoes locally grown at the height of the summer. In Pennsylvania the peak season for tomatoes runs July through September. Ripe tomatoes should have smooth, shiny, and uniform skin. They should also smell floral with a hint of basil type scent.
- Also use fresh basil instead of dried in this recipe. Not all recipes need fresh herbs but this one sings with the fresh.
- Use caution if you are blending soup using a blender rather than an immersion blender. If using a blender, hot soup will steam and expand in the blender, which can push the top off providing a potential burn hazard. To safely puree in a blender, follow these steps. Allow the soup to cool slightly. Blend in batches, fill the blender no more than 1/2 full. Remove the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending. The dishcloth will allow steam to escape. Repeat with the remaining batches. Return blended soup to pot to warm.
- Season to taste. You may use a little more crushed red pepper if you prefer it more spicy. Or you may find it needed a little more salt and pepper at the end.
SERVING SUGGESTIONS
We love this soup paired with a classic grilled cheese sandwich because that is the best way isn’t it?
Here are some additional topping suggestions:
- Shredded cheese – Parmesan, Cheddar, Mozzarella
- Parmesan Crips
- Grilled cheesed Croutons
- Fresh basil
- Pesto
- Chopped Avocado
- Drizzle of cream
- Tortilla Strips
- Jalapeno
- Bacon
Storage Tips
Store this tomato soup in airtight containers in the fridge for up to 4-5 days. When you’re ready to enjoy, reheat it in the microwave or on the stovetop.
Roasted tomato soup can be made a few days ahead of time, stored in the fridge. I think it even tastes better as it sits and the flavors have time to blend.
To freeze, store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then rewarm on the stove.
Frequently Asked Questions about Roasted Tomato Soup with Basil
The process of caramelization breaks down large sugars into smaller sweeter ones and enzymatic reactions that create simple sugars are accelerated by heat.
No need to peel the tomatoes prior to roasting. Everything gets blended together.
No need to seed the tomatoes. Everything gets blended together with the immersion blender.
More soup recipes
Roasted Tomato Soup with Basil
Equipment
- Immersion blender
- Sheet pan
Ingredients
- 3 pounds plum tomatoes cut in half lengthwise
- 4 tablespoons olive oil separated
- 1 tablespoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ cup chopped yellow onion 1 medium-size
- 2 garlic cloves minced
- 2 tablespoons unsalted butter
- ¼ crushed red pepper flakes optional
- 1 28 ounces canned plum tomatoes, with juice
- 1 ½ cups fresh basil leaves
- 1 teaspoon fresh thyme leaves
- 1- quart vegetable or chicken stock
Instructions
- Preheat the oven to 400 degrees F. Toss together the tomatoes, 2 tablespoons olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
- Set a dutch oven over medium heat. Add 2 tablespoons of butter and 2 tablespoons of butter. Heat until it shimmers, then add chopped onions and garlic, and red pepper flakes. Cook onions until onions are soft, translucent, and blond about 5 to 7 minutes. Stirring as necessary to keep from burning or browning too quickly in any one spot of the pan.
- After the 45 min roasting, remove the cooked tomatoes from the oven.
- To the sautéed onions add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes.
- Use an immersion blender to blend or a blender. I find using an immersion blender the easiest and it also provides the best texture.
- Taste for seasonings. Serve warm. Garnish with fresh basil leaves, parmesan cheese and a drizzle of olive oil, if desired. Enjoy!!
