This Roasted Tomato Basil Soup is one of our favorite comfort foods. Fresh tomatoes are roasted with garlic and olive oil for a depth of flavor that can’t be beat!
Scale
Ingredients
- 3 pounds fresh tomatoes (we used plum tomatoes but any fresh tomato will work)
- Olive oil, salt and black pepper for seasoning the tomatoes
- 2 tablespoons of olive oil
- 1/2 cup diced onion
- 1 teaspoon kosher salt
- Fresh black pepper to taste
- 1 tablespoon chopped garlic
- 1/4 cup loose packed fresh basil
- 4 cups chicken broth
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 450 degrees.
- Quarter the tomatoes, depending on the size that you’re using, and let them on a single layer on a baking sheet. Drizzle the tomatoes with olive oil and season generously with salt and pepper. Roast the tomatoes for 35-40 minutes until shriveled and caramelized.
- Add the 2 tablespoons of oil to a dutch oven or soup pot. Add the onions, salt and pepper and cook while stirring for 7-8 minutes until the onions have softened. Stir in the garlic and cook for one minute longer.
- Add the tomatoes, basil and chicken broth to the pot, stir and bring to a simmer. Simmer uncovered for 30 minutes. Turn the heat off and blend the soup with an immersion blender – or – let the soup cool slightly and transfer to a standard blender or a food processor.
- Pour in the cream, stir and taste for seasonings. Season with more salt and pepper if needed and a pinch of sugar depending on how sweet the tomatoes were before roasting.
- Top with more fresh basil and grated parmesan cheese and serve.
Recipe Notes
Store: Let the soup cool to room temperature and then store in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat leftover soup in the microwave or in a pot on the stove.
Freeze: Even though this soup has a touch of cream in it, it still freezes nicely. Store the soup in a container or a freezer bag and freeze for up to 6 months.
- Category: Dinner
- Method: Stove Top / Oven
- Cuisine: American
