Tomato Basil Soup
User Reviews
4.7
Tomato Basil Soup
Description
This Tomato Basil Soup begins by roasting halved Roma tomatoes with garlic until softened and slightly bursting to deepen their natural sweetness and intensify flavor. The roasted tomatoes are combined with sautéed shredded carrot and onion cooked in butter, which adds sweetness and richness. Tomato paste is used to boost tomato depth. The mixture simmers with vegetable broth to develop a balanced base, then is blended to a smooth consistency, creating a creamy texture. Fresh basil adds a bright herbal note, while half and half enriches the soup’s mouthfeel without overpowering. Cooked orzo pasta is stirred in, introducing a tender bite that complements the velvety soup. Parmesan cheese enhances umami and provides a subtle salty contrast.
This soup is ideal as a comforting starter or a light main, enjoyed with crusty bread or a simple salad. It combines roasted and fresh flavors for a layered tomato experience, balancing creaminess with fresh herbs and a hint of spice from cayenne.
Ingredients
- 2 pounds Roma tomato
- 8 cloves garlic , smashed, with paper removed
- 1 tablespoon extra virgin olive oil
- 8 prigs thyme fresh
- 2 tablespoons butter
- 1 carrot , shredded, about 1 cup
- ½ medium yellow onion , shredded, about ¾ cup
- 1 teaspoon kosher salt
- 1 tablespoon tomato paste
- ½ teaspoon cayenne pepper
- 1 ½ cups vegetable broth , (use chicken broth if you prefer)
- 1 cup half and half
- ½ cup basil slivered, fresh
- 1 cup orzo cooked, pasta
- 4 tablespoons Parmesan Cheese grated
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Stem the tomatoes, then slice them in half lengthwise. Remove the seeds by gently squeezing them out (if you feel like it), or remove with a spoon.
- Lay the tomatoes, cut side up if cut in half, in a single layer on a baking sheet lined with foil. Roast for 40-50 minutes or until the skin softens and begins to burst. Discard the herbs and 4 cloves of the garlic, and set aside.
- In a large stock pot over medium heat, melt the butter. Add the shredded carrot and onion to the pot and sprinkle with ¼ teaspoon kosher salt. Sauté for five minutes, stirring often, until the vegetables are soft. Add the tomato paste and continue to stir for one minute. Add the tomatoes and 4 cloves of the garlic, the broth, and cook for five minutes.
- Add the tomato mixture to a blender. Vent the top of then blender and blend for 30 seconds or until smooth, or use an immersion blender until smooth. Add back to the pan and stir in the half-and-half. Cook over medium heat for 5 minutes or until warmed through.
- Season with more kosher salt to taste and divide among serving bowls. Serve hot with ¼ cup orzo per bowl, and sprinkle with Parmesan cheese and fresh basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 302kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 41mg | 14% |
| Sodium | 776mg | 32% |
| Potassium | 689mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2580IU | 52% |
| Vitamin C | 35.7mg | 40% |
| Calcium | 153mg | 15% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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