Tomato Basil Soup (with fresh roasted tomatoes!)
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
6 servings (1 cup per serving)
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Calories
179 kcal
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Course
Main Course, Soup
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Cuisine
American
Tomato Basil Soup (with fresh roasted tomatoes!)
Report
This tomato basil soup is made with roasted fresh tomatoes and fresh basil. It has a smooth, rich tomato flavor thanks to a surprising secret ingredient! Recipe includes a how-to video!
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Ingredients
- 3 lbs fresh tomatoes halved or quartered
- 1 sweet onion root and stem cut off, papery outer layer removed, and cut into thick wedges
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- fresh cracked black pepper
- 1 Tablespoon salted butter
- 1 Tablespoon minced garlic
- 2 ½ cups chicken broth
- ½ cup coarsely chopped or torn fresh basil leaves
- 1 sprig fresh thyme or 1 teaspoon dried
- ¼ cup heavy cream
- ⅛ teaspoon baking soda optional, see note
Instructions
- Preheat oven to 425F (220C).
- Arrange tomatoes (cut-side up) and onion on a large parchment paper lined baking sheet. Drizzle all over with olive oil and sprinkle with kosher salt and pepper. Transfer to 425F (220C) preheated oven and bake until tomatoes are softened, juicy, and beginning to turn golden (about 45-60 minutes) (onions should be soft and fork-tender as well). Set aside as you cook the garlic.
- In a large nonreactive pot (see note) or Dutch oven, melt butter over medium heat. Add garlic and cook until fragrant.
- Carefully add cooked tomatoes and onion and their juices to the pot. Add chicken broth and basil and stir well.
- Use an immersion blender to puree the soup until smooth and uniform (alternatively puree the soup in batches in a blender).
- Add thyme and heavy cream and stir. Simmer soup, stirring occasionally, for at least 30 minutes.
- Remove thyme sprig. Taste-test soup, add additional salt and pepper if needed and if desired stir in baking soda (see note). Serve by itself or topped with croutons, parmesan cheese, a drizzle of olive oil or cream, etc. Oh, or with a cheesy, melty grilled cheese for dipping!
Equipments used:
Notes
- Use a large stainless steel stock pot or enameled Dutch oven. Avoid using non-enameled cast iron or aluminum or other reactive metal, as it will make the soup taste metallic.
- Plum/Roma tomatoes work best for this recipe, or use red vine-ripened tomatoes. The quality of your tomatoes matters a lot here, make sure to use ripe, flavorful ones or the soup will be lacking. If you
- Baking soda is my secret ingredient! It mellows the flavor of the soup and cuts the acidity. Taste your soup before adding the baking soda, if you love the flavor you can skip this ingredient, but I really love the flavor it adds.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Serving
1serving
Calories
179kcal
(9%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
18mg
(6%)
Sodium
808mg
(34%)
Potassium
643mg
(18%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2209IU
(44%)
Vitamin C
35mg
(39%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings (1 cup per serving)
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 179kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 808mg | 34% |
| Potassium | 643mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2209IU | 44% |
| Vitamin C | 35mg | 39% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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