Description
This Tomato Basil Soup recipe features fresh roasted tomatoes and aromatic herbs to create a rich, creamy soup that’s perfect for any season. Roasting the tomatoes and onions enhances their natural sweetness and adds depth of flavor. Blended smooth with fresh basil, thyme, and finished with cream, it’s a comforting classic ideal for pairing with grilled cheese or enjoying on its own.
Ingredients
Scale
Roasted Vegetables
- 3 lbs (1.4 kg) fresh tomatoes, halved or quartered
- 1 sweet onion, root and stem removed, papery layer peeled, cut into thick wedges
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh cracked black pepper, to taste
Soup Base
- 1 Tablespoon salted butter
- 1 Tablespoon minced garlic
- 2 ½ cups (591 ml) chicken broth
- ½ cup (1 oz) coarsely chopped or torn fresh basil leaves
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- ¼ cup (60 ml) heavy cream
- ⅛ teaspoon baking soda (optional)
Instructions
- Preheat and Roast: Preheat your oven to 425°F (220°C). Place the halved or quartered tomatoes and onion wedges cut-side up on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with kosher salt and freshly cracked black pepper. Roast in the preheated oven for about 45-60 minutes until the tomatoes are soft, juicy, and starting to turn golden, and the onions are tender.
- Sauté Garlic: While the vegetables roast, melt the salted butter in a large nonreactive pot or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes, making sure not to burn it.
- Add Roasted Vegetables and Broth: Carefully transfer the softened roasted tomatoes, onions, and their juices into the pot with the garlic. Pour in the chicken broth and add the fresh basil leaves. Stir everything together well.
- Puree the Soup: Use an immersion blender directly in the pot to blend the mixture until smooth and uniform. Alternatively, transfer the soup in batches to a blender and puree until creamy.
- Simmer and Finish: Add the fresh thyme sprig and heavy cream to the pureed soup, stirring to combine. Simmer the soup gently for at least 30 minutes, stirring occasionally to allow flavors to meld.
- Season and Serve: Remove the thyme sprig from the soup. Taste and adjust seasoning with additional salt and pepper as needed. Optionally, stir in ⅛ teaspoon baking soda to mellow the acidity. Serve hot on its own or garnished with croutons, parmesan cheese, a drizzle of olive oil or cream. It’s fantastic alongside a cheesy grilled cheese sandwich.
Notes
- Pot: Use a large stainless steel stock pot or enameled Dutch oven. Avoid reactive metals like non-enameled cast iron or aluminum as they can impart a metallic taste.
- Tomatoes: Plum or Roma tomatoes are ideal for roasting to enhance sweetness, but ripe red vine-ripened tomatoes work well. The quality and ripeness of tomatoes greatly influence the final flavor.
- Baking Soda: This is an optional secret ingredient that reduces acidity and mellows the soup’s flavor. Taste your soup first and add only if desired.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 8g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
