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Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is the ultimate in comfort. Roasting the tomatoes gives the soup a deep, rich flavor. And over-the-top good with grilled cheese sandwiches.

Ingredients

Scale

For the Crust:

  • 3 lbs. ripe Roma tomatoes, cut in half lengthwise
  • 1/4 cup + 2 tbsp. extra virgin olive oil, divided
  • 1 tbsp. kosher salt, plus more to taste
  • 1 1/2 tsp. freshly ground black pepper, plus more to taste
  • 2 medium yellow onions, chopped
  • 6 garlic cloves, minced
  • 2 tbsp. unsalted butter
  • 1/4 tsp. crushed red pepper flakes
  • 1 (28-oz.) can plum tomatoes, with their juice
  • 4 cups fresh basil leaves, packed
  • 1 tsp. fresh thyme leaves
  • 4 cups chicken stock, or vegetable stock
  • 1/2 cup heavy cream
  • Parmesan cheese, for serving

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F.
  2. Place the Roma tomato halves on a large sheet pan. Drizzle with ¼ cup of the olive oil and sprinkle with the salt and pepper. Toss to coat. Arrange the tomatoes cut-side up and roast for 45 minutes.
  3. In a large stockpot, over medium-high heat, add the remaining 2 tablespoons of olive oil. Add the onions and cook until softened, about 10 minutes.
  4. Add the garlic and cook for 1 minute.
  5. Add the butter and let it melt. Add the crushed red pepper flakes and stir.
  6. Add the canned tomatoes, along with their juice. Use a wooden spoon to break them up a bit.
  7. Add the entire contents of the sheet pan, including any juices. Add the basil, thyme, and stock.
  8. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 minutes.
  9. Remove from the heat and, using an immersion blender, puree the soup until smooth. (Alternatively, you can puree the soup in batches in a blender. Be sure not to fill the blender more than halfway and hold the lid on firmly with a kitchen towel.).
  10. Stir in the heavy cream and season with additional salt and pepper, if desired.
  11. Serve warm, topped with grated Parmesan cheese.

Notes

To make this soup vegetarian, simply use vegetable stock instead of chicken stock. You can also make it vegan by omitting the heavy cream and butter, and using a plant-based alternative.

  • Author: How To Feed a Loon