I buy a lot of tomatoes each week for salads and sandwiches. Sometimes we don’t get through them all, but I don’t mind in the least because we love roasted tomato soup in this house and there is nothing better than making it fresh from extremely ripe tomatoes that have been sitting on your counter getting sweeter and sweeter every day. Pair it with an ooey gooey grilled cheese and I’m in heaven!
If you have only ever had the canned condensed tomato soup (yuck) you might think you won’t like it. If you don’t like onions you might think you won’t like it. But let me tell you – my hubby does not eat tomatoes or onions on anything at all, raw or cooked, but he absolutely loooooooooves homemade tomato soup! The vegetables are roasted until soft and almost caramelized then the soup is pureed in to a smooth, velvety consistency. There are no chunks of anything in it at all, just pure delicious roasted flavor.
*Note, if you have whole cloves of garlic on hand, try roasting 6-8 cloves with your tomatoes and onions and skip adding the minced garlic!
Ingredients:
- 3-4 pounds of tomatoes
- 1 sweet onion
- 3 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp minced garlic*
- 1/2 Tbsp sugar
- 1 Tbsp fresh basil, finely chopped or 1 tsp dried basil
- 1/4 tsp oregano
- 2 cups chicken broth
- 1 Tbsp concentrated tomato paste
- 1/2 cup heavy cream
Instructions:
- Preheat oven to 400. Line a baking sheet with foil.
- Cut tomatoes and onion in large chunks, place on baking sheet and drizzle with the olive oil, salt and pepper.
- Roast in the oven on the highest rack for about 45 minutes.
- Transfer the onions and tomatoes to your blender, getting every bit of the juices/oil off of that pan that you can. Add the minced garlic, sugar, basil and oregano and puree until smooth. (Make sure to remember to remove the center part of the lid and cover the top with a towel to stop the blender from exploding.)
- Transfer the puree to a large pot, add chicken broth and tomato paste and whisk together.
- Bring to a boil over medium high heat, then reduce the heat to medium and simmer for ten minutes.
- Drizzle in the heavy cream, stir and bring back to a simmer.
- Serve garnished with Parmesan cheese, croutons, more basil, an extra drizzle of heavy cream and/or sour cream!
If you love soup as much as I do, try my super Easy Cheesy Potato Bacon Corn Chowder that starts with frozen hash browns, my Copycat Olive Garden Zuppa Toscana Soup or my Copycat Zupas Wisconsin Cauliflower soup!
Creamy Roasted Tomato Basil Soup
EQUIPMENT (Amazon Associate Links)
Ingredients
- 3-4 pounds of tomatoes
- 1 sweet onion
- 3 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp minced garlic*
- 1/2 Tbsp sugar
- 1 Tbsp fresh basil, finely chopped or 1 tsp dried basil
- 1/4 tsp oregano
- 2 cups chicken broth
- 1 Tbsp concentrated tomato paste
- 1/2 cup heavy cream
Instructions
- Preheat oven to 400. Line a baking sheet with foil.
- Cut tomatoes and onion in large chunks, place on baking sheet and drizzle with the olive oil, salt and pepper.
- Roast in the oven on the highest rack for about 45 minutes.
- Transfer the onions and tomatoes to your blender, getting every bit of the juices/oil off of that pan that you can. Add the minced garlic, sugar, basil and oregano and puree until smooth. (Make sure to remember to remove the center part of the lid and cover the top with a towel to stop the blender from exploding.)
- Transfer the puree to a large pot, add chicken broth and tomato paste and whisk together.
- Bring to a boil over medium high heat, then reduce the heat to medium and simmer for ten minutes.
- Drizzle in the heavy cream, stir and bring back to a simmer.
- Serve garnished with Parmesan cheese, croutons, more basil, an extra drizzle of heavy cream and/or sour cream!
This is amazing!!! How many servings is it?
Oh Im sorry it says 4 servings!! I didnt see it lol have a great day
Yes, it does 4 servings! I always wish I had doubled it though, lol. Have a great day too and thank you for visiting!