Tomato Basil Soup (with fresh roasted tomatoes!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 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!)
Description
The Tomato Basil Soup recipe calls for halved or quartered fresh tomatoes and thick wedges of sweet onion to be tossed with olive oil, salt, and pepper, then roasted until tender and slightly golden. Roasting around 45 to 60 minutes concentrates the tomato flavor and softens the vegetables. Garlic cooked in butter adds an aromatic base in the soup pot.
After combining the roasted tomatoes, onion, garlic, chicken broth, and fresh basil, the mixture is pureed to a smooth consistency. Thyme and heavy cream are stirred in next, with simmering to meld flavors. Optional baking soda can be added to reduce acidity if desired.
This soup serves well warm as a starter or light meal, accompanied by bread or grilled cheese. The roasted process creates a velvety texture and bright yet mellow tomato flavor, complemented by fresh herb notes and creamy undertones.
Using ripe high-quality tomatoes like plum or Roma tomatoes is important for flavor. Preparing in a stainless steel or enameled pot prevents metallic tastes. The soup stores refrigerated up to five days.
Ingredients
- 3 lbs tomato halved or quartered, fresh
- 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
- black pepper fresh cracked
- 1 Tablespoon butter salted
- 1 Tablespoon garlic minced
- 2 ½ cups chicken broth
- ½ cup basil leaves fresh, coarsely chopped or torn
- 1 thyme or 1 teaspoon dried, sprig, fresh
- 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!
Notes
- Use ripe plum or Roma tomatoes for the best flavor and texture.
- Cook the soup in a stainless steel or enameled Dutch oven to avoid metallic flavors.
- Baking soda can be added after tasting to mellow acidity, but is optional.
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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