Description
The best homemade tomato soup recipe with roasted tomatoes, basil, and a creamy smooth finish.
Ingredients
3 pounds tomatoes (fresh, cut into 2” pieces)
½ onion (diced, 1 cup)
5 cloves garlic (peeled and chopped)
2 Tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon black pepper (freshly ground)
¼ cup fresh basil
2 Tablespoons salted butter
2 Tablespoons all-purpose flour
1 Tablespoon granulated sugar
1 quart vegetable broth
¼ to ½ cup heavy cream (optional)
Instructions
1. Preheat oven to 450°F and grease a large baking sheet.
2. Combine tomatoes, onion, garlic, olive oil, salt and pepper in a bowl.
3. Spread on baking sheet and roast 15 minutes.
4. Stir and roast 15 more minutes; broil last 2–3 minutes.
5. Add roasted mixture to blender with basil and blend until smooth.
6. Melt butter in pot; whisk in flour until lightly browned.
7. Add broth and sugar; whisk smooth.
8. Add blended tomatoes; whisk and simmer 15 minutes.
9. Add cream if desired; season to taste.
10. Serve warm with toppings.
Notes
Canned tomatoes work well as a substitute.
Avocado or canola oil can replace olive oil.
Unsalted butter works fine.
Honey or brown sugar can replace granulated sugar.
Chicken broth can replace vegetable broth.
Whole milk or half-and-half can replace heavy cream.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasted and blended
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 111