Description

Tomato soup is a comforting classic, and this homemade version is packed with flavor from roasted tomatoes, garlic, and fresh basil. This recipe takes the humble tomato soup to the next level by roasting the vegetables first, enhancing the natural sweetness of the tomatoes and garlic. Whether you’re pairing it with a gooey grilled cheese sandwich or enjoying it on its own, this tomato soup is both nutritious and delicious. It’s simple to prepare, yet full of rich, vibrant flavors—perfect for a cozy meal at home.

Ingredients

Units Scale

3 1/2 pounds (1.6 kg) fresh tomatoes (Campari and plum recommended, but any variety will work)
1 full head of garlic (about 6 cloves), peeled and smashed
1 medium white onion, roughly chopped
1 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
3 tablespoons olive oil
1 large handful of fresh basil leaves
2 cups (480 ml) chicken or vegetable broth
Optional: 1/4 cup heavy cream or coconut cream for extra creaminess
Freshly grated Parmesan cheese and croutons, for serving (optional)

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Instructions

Preheat Oven:
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup.
Prepare Vegetables:
- Place the tomatoes, peeled garlic cloves, and roughly chopped onions on the prepared baking sheet. Sprinkle the vegetables with salt and pepper, then drizzle with olive oil to coat them evenly.
- Spread everything out in an even layer on the baking sheet.
Roast the Vegetables:
- Roast the tomatoes, garlic, and onions in the oven for about 1 hour, or until the tomatoes are soft, blistered, and slightly caramelized, and the garlic is golden and fragrant. The roasting process brings out the natural sweetness of the tomatoes and garlic, adding depth to the soup.
Blend the Soup:
- Once the vegetables are roasted, transfer them to a large pot or Dutch oven. Add the chicken or vegetable broth and fresh basil leaves. Simmer the mixture over medium heat for about 5 minutes to let the flavors meld.
- Use an immersion blender to blend the soup to your desired consistency. If you like a chunky soup, pulse the blender a few times, or blend it until smooth for a creamy texture.
- If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, being careful with the hot liquid.
Simmer and Adjust:
- Let the soup simmer for another 10 to 15 minutes to reduce slightly, allowing the flavors to deepen and the soup to thicken.
- If you’re using cream, stir it in at this point and simmer for another 2-3 minutes until the soup is velvety smooth.
Serve:
- Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
- Serve hot with fresh croutons and a sprinkle of grated Parmesan cheese on top, or pair with a toasted grilled cheese sandwich for the ultimate comfort meal. Enjoy!

Prep Time: 10mins
Cook Time: 1hr