Roasted Tomato Basil Soup

My father and I have shared a mutual love of all things tomato since I was a young girl.  Nothing beats a fresh tomato in the summer right off the vine with just a pinch of salt and pepper.  Among my favorite tomato indulgences is tomato soup.  Now let’s talk about soup. Let’s be honest… we all indulge in the occasional canned soup.  It makes its appearance in my house when sickness abides and no frozen homemade soup is available to eat.  I believe it’s safe to say that across the board, homemade soups are so much better than canned.  Compared to canned, homemade soups are comfort. They are fresh and free from preservatives, and the flavors are so much more complex.

Roasted Tomato Basil Soup
Roasted Tomato Basil Soup

Despite my love of all things tomato, tomato soup was one of those recipes I had never tried to create on my own. Until now, that is!  Unlike some other soups that are most enjoyed in the cooler months, tomato soup is something I can indulge in all year long.

This recipe can be made with canned tomatoes in the middle of the winter, or fresh tomatoes when they are in season.

The roasting element bumps this soup up a notch from delicious to wow! Add the heavy cream to your preference of creaminess and top it with some croutons, cheese and fresh basil leaves for even more goodness. Chances are you already have these ingredients in your pantry, so make it tonight!

Roasted Tomato Basil Soup
Serves 4
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Ingredients
  1. 2 cans (28 oz) whole peeled tomatoes (you can also replace with fresh tomatoes if they are in season!)
  2. 2 cups chicken broth or vegetable broth
  3. 2 medium carrots, pealed and finely diced
  4. 1 celery stalk, finely diced
  5. 2 garlic cloves, pealed
  6. ¼ cup dried basil leaves (or one heaping handful) or ½ cup fresh basil leaves, chopped
  7. 1 tsp salt
  8. ¼ tsp black pepper
  9. heavy cream, to taste
  10. croutons, homemade or store-bought
  11. freshly grated parmesan cheese
Instructions
  1. Preheat the oven to 450 degrees.
  2. Strain the canned tomatoes, reserving the liquid.
  3. Cut the tomatoes in half length-wise and arrange in a single layer on a cookie sheet. Drizzle with olive oil, about 1 tbsp, and salt and pepper. Roast for 20-25 minutes.
  4. Add the roasted tomatoes, chicken broth, carrots, celery, garlic, and basil into a pot or dutch oven. Bring the ingredients to a boil, and then reduce to a simmer. Cover and cook on low for about 2 hours. This allows the vegetables to soften and the flavors to combine.
  5. Alternatively, you can also put all ingredients in the crockpot. That's typically how I make this soup so I can get everything ready before work, and let the flavors combine while I'm away. If you do this, cook on high for 3-4 hours or low for 5-7 hours.
  6. Work in batches to puree the soup in a blender. Be sure to be very careful, as the soup mixture is extremely hot. If you have a immersion blender, feel free to use that!
  7. After the soup is pureed, add the heavy cream to taste.
  8. Fill bowls with the soup and garnish with fresh basil leaves, croutons, and freshly grated Parmesan cheese.
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One Comment

  1. August 24, 2016
    Reply

    Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven roasted tomatoes, including the juices. Bring the soup to a boil and simmer for 40 minutes, uncovered.

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