When you think of soup in the summer, is there something that fits the bill better than homemade roasted tomato basil soup? By roasting the tomatoes, you get more depth of flavor that kicks it up a notch.
So this year we started a decent-sized garden. We’ve planted a few different things throughout the spring and summer like lettuce, carrots, green beans, peppers, herbs and tomatoes. However right now the tomato plant has decided to overtake the entire garden. Make no mistake, fresh tomatoes are great but I’ve been having to come up with more and more recipes to take advantage of the 50 or so tomatoes we are getting every few days. So my latest thought was making some roasted tomato basil soup. Because while we have an abundance of tomatoes, we also have a decent amount of basil as well.
When telling Lauren I was making this tomato soup, I’ll be honest when I say she wasn’t very excited. She just thinks tomato soup is a little boring. So to add more flavor, I added more basil than you will see in other soup recipes and some cream to add some fat. And luckily for me, Lauren loved it! So if you are like us and have more tomatoes than you know what to do with, this roasted tomato soup recipe should be at the top of the list. Hope you enjoy!
What Ingredients are in this Roasted Tomato Basil Soup Recipe?
- Produce – tomatoes, garlic, yellow onions, basil
- Olive oil
- Salt and black pepper
- Unsalted butter
- Chicken or vegetable broth
- Heavy cream
How to Make Roasted Tomato Basil Soup
- Preheat oven to 425°F. Spread tomatoes and garlic evenly on baking sheet. Toss with olive oil, salt and pepper – making sure to keep the tomatoes skin side down. Roast for 35-40 minutes or until tomatoes are starting to caramelize.
- Heat butter in large stock pot or Dutch oven over medium heat. Add onions and cook for 5-7 minutes or until they are starting to become translucent.
- Add tomatoes, garlic and any remaining juice from pan to pot. Stir in 3 cups chicken broth and bring to boil. Reduce heat and simmer for 20 minutes.
- Add basil and cook for 30 seconds.
- Use an immersion blender to puree the soup. You can also place in blender in small batches.
- Stir in cream and adjust for seasoning. If you want thinner, add more chicken stock. Serve warm with some fresh Parmesan cheese if desired.
What Type of Tomatoes Can I Use for Tomato Basil Soup?
Since my garden had cherry tomatoes, that is what I used. However you can use, roma, plum, heirloom, grape or even a combination of all the above. Really any tomato will work for this soup.
How Do You Thicken Tomato Soup?
If you have some cornstarch, just take 1 tbsp cornstarch and whisk with 2 tbsp water. Then add to the soup and stir until combined. You’ll want to do this when the soup is still simmering as that helps activate the cornstarch to help thicken it. You can also control the thickness by how much you puree everything.
Can I Freeze Tomato Soup?
Yes. Just wait for it to come to room temperature before covering in an air-tight container and placing in the freezer. You can keep in the freezer for up to 6 months before using.
Tips for Roasted Tomato Basil Soup
- Make sure the tomatoes are facing skin side down which allows them to caramelize.
- Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
- Use an immersion blender to puree the tomatoes, onions and garlic. It is much easier than adding to the blender in batches.
- Do not skip on adding the cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use cream, you could try coconut milk.
Other Soup Recipes
- Beer Cheese Soup
- Chicken Noodle Soup
- Salsa Verde Chicken Pozole
- Chicken Barley Soup
- Lemon Chicken Orzo Soup
If you’ve tried this Roasted Tomato Basil Soup or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Roasted Tomato Basil Soup
Ingredients
- 2 1/2 lbs fresh tomatoes, sliced in half (cherry or grape)
- 8 garlic cloves, peeled and left whole
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 4 tbsp unsalted butter
- 2 small yellow onions, sliced thin
- 3-4 cups chicken or vegetable broth
- 1 cup fresh basil (1 oz or 28 grams)
- 1/2 cup heavy cream
Instructions
- Preheat oven to 425°F. Spread tomatoes and garlic evenly on baking sheet. Toss with olive oil, salt and pepper - making sure to keep the tomatoes skin side down. Roast for 35-40 minutes or until tomatoes are starting to caramelize.
- Heat butter in large stock pot or Dutch oven over medium heat. Add onions and cook for 5-7 minutes or until they are starting to become translucent.
- Add tomatoes, garlic and any remaining juice from pan to pot. Stir in 3 cups chicken broth and bring to boil. Reduce heat and simmer for 20 minutes.
- Add basil and cook for 30 seconds. Use an immersion blender to puree the soup. You can also place in blender in small batches.
- Stir in cream and adjust for seasoning. If you want thinner, add more chicken stock. Serve warm with some fresh Parmesan cheese if desired.
Notes
- Make sure the tomatoes are facing skin side down which allows them to caramelize.
- Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
- Use an immersion blender to puree the tomatoes, onions and garlic. It is much easier than adding to the blender in batches.
- Do not skip on adding the cream as it adds richness and mouthfeel you wouldn't get otherwise. If you don't want to use cream, you could try coconut milk.
Looks good!