Creamy Roasted Tomato Basil Soup

Tomatoes are in season and I’m really happy about it. My parents have quite the vegetable and fruit garden and recently dropped off a small basket filled with their delicious homegrown tomatoes for Jake and me. We decided we wanted to make tomato soup since I also had grape tomatoes that I wouldn't be able to use before our upcoming trip out-of-state.

My recipe is inspired from Ina Garten’s Roasted Tomato Basil Soup Recipe available at the Food Network. Since I wanted to make my soup a creamier version, I added a half-cup of heavy cream at the very end. I also didn't have 4 packed cups of basil so grabbed two handfuls and cut them up.

The recipe calls for homemade stock. I used our chicken-beef bone broth recipe. We also have a quick and delicious chicken broth recipe on our website. However, if you'd like to make this vegetarian, you can also make a vegan-based broth. 

This is the perfect soup to make in the summer when tomatoes are in season and taste absolutely delightful. Roasting the tomatoes gives the soup a ton of depth and flavor. We paired ours with grilled cheese sandwiches that Jake made using our panini machine. It was absolutely delicious. Since we are going out of town this week, we ended up freezing the remaining soup in 1-cup portions.

Step 1: Gather your ingredients

Jake and I are really big fans of the Sprout's brand of canned tomatoes since you can get them with no salt-added (we're a low sodium household). This is one of the many things I love about cooking at home since it lets us make food that fit our dietary restrictions.

We used four cups of homemade stock. This lets us save money (cheaper to make at home than buy at the store), prepare in large quantities, and have a reduced sodium stock that's easily accessible. Plus, since we freeze in portioned amounts, we only reheat the amount we need. 

Step 2: Roast tomatoes in 425 degree F oven

Clean and halve your tomatoes. Coat with olive oil and add salt and pepper. Place in a pan and roast for 45 minutes.

Step 3: Prepare base for soup

While your tomatoes are roasting, get started on making the rest of the soup to save time. You'll want to heat up the remaining olive oil + butter in a large pot, then add the onions. Stir until they start browning. Then add garlic + red pepper flakes.

Step 4: Add canned tomatoes, roasted tomatoes, thyme, basil and stock

Step 5: Simmer for 30 minutes

First boil, then reduce to a simmer. I left the lid partially ajar. 

Step 6: Blend together, add cream. Season with salt and pepper

I didn't overly blend my soup because I like it a bit chunky. You can use a food processor, food mill, or immersion blender.

Step 7: Serve warm and enjoy a bowl of tomato soup

We paired our soup with sour dough grilled cheese

Step 8: Freeze leftovers in your Souper Cubes® trays

Creamy Roasted Tomato Basil Soup Recipe

Ingredients

  • 3 lbs fresh tomatoes, halved
  • 6 cloves garlic, minced
  • 2 onions, chopped
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 4 cups chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons unsalted butter
  • 1 cup fresh basil leaves, chopped
  • 1 (28-ounce) canned plum tomatoes, with juice
  • 1 sprig fresh thyme leaves
  • 1/2 cup heavy cream
  • Salt and black pepper to taste

Directions

  1. Roast tomatoes. Preheat oven to 425 degrees F. Toss together tomatoes, 1/4 cup olive oil, salt, and pepper. Spread tomatoes across a single layer in a baking sheet and roast for 45+ minutes. Set aside.
  2. Make soup base. Add remaining olive oil and butter to a large Dutch oven or stockpot over medium heat. Once hot, add onions and sauce for 8 minutes. Then add garlic and red pepper flakes. Stir for 1 minute until fragrant. Add canned tomatoes, basil, thyme, and chicken stock.
  3. Add roasted tomatoes. Add the oven-roasted tomatoes. Bring soup to a boil, then reduce to a simmer. Leave pot partially covered with lid. After 30 minutes, blend together. Be careful not to overly blend.
  4. Add heavy cream. Return soup to Dutch oven or stockpot. Add 1 cup heavy cream.
  5. Serve. Place hot soup in a bowl and enjoy. 

Be sure to check out our other freezer friendly soup recipes

Freeze food in perfect portions!

 

 


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