Roasted Tomato Basil Soup Recipe

Ladle pulling up out of a Dutch oven with creamy roasted tomato basil soup.

Roasted Tomato Basil Soup Recipe

Roast up some vine ripened tomatoes and puree them with sautéed onion, garlic, fresh basil, chicken stock and plenty of seasoning. This will be the best Tomato Basil Soup you will make!

Course Dinner, Side Dish

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 239kcal

Author Susie Weinrich

Ingredients

3 lbs vine ripened tomatoes halved or quartered lightly deseeded
1 large yellow onion finely chopped
5-6 cloves garlic minced
3 tablespoon Olive Oil divided
2 ½ teaspoon kosher salt divided
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
1 ½ tablespoon sugar
3 cups chicken broth
28 oz crushed tomatoes canned, good quality
2 cups fresh basil chopped
¾ cup heavy cream

Instructions

Roasting Tomatoes

Preheat the oven to 400℉.
Place the cut and lightly deseeded tomatoes on a large rimmed baking sheet. Drizzle with 2 tablespoon olive oil and sprinkle on ½ teaspoon kosher salt. Toss with clean hands.
3 lbs vine ripened tomatoes
Roast in the oven for 45 minutes.

Assembly - Making Tomato Basil Soup

Meanwhile in a large pot add 1 tablespoon olive oil. Once hot add the onions and sauté for 10-15 minutes, it's ok if they start to turn golden around the edges. Add the garlic and sauté 2 more mins.
1 large yellow onion, 5-6 cloves garlic
Pour in the roasted tomatoes and all collected juices, sugar, seasonings, and 2 teaspoon kosher salt. Stir around the pot.
½ teaspoon onion powder, ½ teaspoon dried basil, 1 ½ tablespoon sugar, ½ teaspoon dried oregano
Pour in the chicken broth, entire can of tomatoes and chopped basil, stir. Simmer for 20 minutes.
3 cups chicken broth, 28 oz crushed tomatoes, 2 cups fresh basil
With an immersion blender, puree the soup to your desired consistency.
Alternately transfer lightly cooled soup in batches to a blender to puree, be careful blending hot liquid in a closed blender.
Pour in the cream, stir and heat through for another 5 minutes on low.
¾ cup heavy cream
Taste for additional seasonings (salt, sugar, pepper). Depending how sweet the tomatoes are, I will sometimes add a little more sugar at this point.
Time to eat. Goes great with grilled cheese sandwiches.

Storing / Freezing

Keep leftovers in the fridge in an airtight container for up to 5 days.
This can also be frozen, don't add the cream, let it cool and freeze for up to 6 months. When reheating add the cream and warm through.

Video

Notes

Don't overcrowd the baking sheet with tomatoes, they will steam instead of roast.
Use two pans in needed.
Lightly de-seed the tomatoes before roasting.
Finely chop the onions so they will puree down in the soup.
Taste before serving to see if you need to add more sugar. Tomatoes will have varying sweetness at different times of year.

Nutrition