Description
This homemade Tomato Basil Soup features fresh roasted tomatoes that deepen the flavor, combined with sweet onions, aromatic basil, and a touch of cream for a smooth, comforting bowl. Roasting the tomatoes brings out their natural sweetness and richness, making this soup a perfect cozy meal, served alone or paired with a grilled cheese sandwich.
Ingredients
Scale
Roasted Vegetables
- 3 lbs (1.4 kg) fresh tomatoes, halved or quartered
- 1 sweet onion, root and stem removed, papery outer layer peeled, cut into thick wedges
- 3 Tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh cracked black pepper, to taste
Sauté Base
- 1 Tablespoon salted butter
- 1 Tablespoon minced garlic
Soup Ingredients
- 2 ½ cups (591 ml) chicken broth
- ½ cup (1 oz) coarsely chopped or torn fresh basil leaves
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- ¼ cup (60 ml) heavy cream
- ⅛ teaspoon baking soda (optional, see notes)
Instructions
- Preheat and Roast Tomatoes and Onion: Preheat your oven to 425°F (220°C). Arrange the halved or quartered tomatoes and thick onion wedges cut-side up on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with kosher salt and freshly cracked black pepper. Roast in the preheated oven for 45-60 minutes, until the tomatoes are softened, juicy, and starting to turn golden, and the onions are soft and fork-tender.
- Sauté Garlic: While the tomatoes and onions roast, melt the salted butter in a large nonreactive pot or Dutch oven over medium heat. Add the minced garlic and cook gently until fragrant but not browned, about 1-2 minutes.
- Add Roasted Vegetables and Broth: Carefully transfer the roasted tomatoes, onions, and all their juices from the baking sheet to the pot with the garlic. Pour in the chicken broth and add the fresh basil leaves. Stir all ingredients well to combine.
- Puree the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and uniform. Alternatively, carefully blend the soup in batches in a countertop blender and return it to the pot.
- Add Herbs and Cream, Simmer: Stir in the fresh thyme sprig (or dried thyme) and heavy cream. Allow the soup to simmer gently, stirring occasionally, for at least 30 minutes to meld the flavors.
- Final Seasoning and Serve: Remove and discard the thyme sprig. Taste the soup and add additional salt and pepper as needed. If desired, stir in the optional baking soda to mellow acidity. Serve the soup hot on its own or garnished with croutons, parmesan cheese, a drizzle of olive oil or cream. It pairs wonderfully with a cheesy grilled cheese sandwich for dipping.
Notes
- Pot Selection: Use a large stainless steel stock pot or an enameled Dutch oven to avoid metallic flavors. Avoid non-enameled cast iron or aluminum pots.
- Tomatoes: For best results, use ripe, flavorful plum/Roma or red vine-ripened tomatoes to ensure the soup has rich, deep flavor.
- Baking Soda: This is optional but helps reduce the soup’s acidity and mellow its flavor. Taste before adding and skip if you prefer a tangier soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup can also be frozen for longer storage.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 180
- Sugar: 8g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
