Description
A delightful roasted tomato basil soup made from fresh ingredients.
Ingredients
Scale
- 3 pounds ripe tomatoes (I prefer campari/cocktail)
- 2 large yellow onions
- 1 head garlic
- 6 tablespoons + 2 teaspoons olive oil (divided)
- to taste Salt and pepper
- 2 tablespoons unsalted butter
- 1 (28-ounce) can whole tomatoes
- 2 tablespoons tomato paste
- 3–1/2 cups fresh basil leaves (packed when measured)
- 1 to 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 (32-ounce) carton chicken stock (I prefer Swanson’s)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- to serve Hearty buttered bread (optional)
- to taste Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F. Halve the tomatoes lengthwise and arrange on a large (15×21-inch) sheet pan (or two smaller sheet pans). Quarter the onions and add to the pan(s).
- Peel the outer layers of the garlic bulb, leaving the clove skins intact. Cut off 1/4 inch from the top of the cloves, drizzle with 2 teaspoons olive oil, wrap tightly in foil, and place on the sheet pan with the tomatoes and onions.
- Drizzle 1/4 cup olive oil over the tomatoes and onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, toss to coat, and spread in an even layer. Roast 40–45 minutes until tender and slightly caramelized.
- In a large stockpot or cast iron pot, heat butter and 2 tablespoons olive oil over medium heat until butter melts. Add can of tomatoes and tomato paste, stirring 2–3 minutes.
- Mix in chicken stock, oregano, optional red pepper flakes, thyme, and fresh basil. Incorporate roasted tomatoes and onions with all their juices.
- Let garlic cool slightly, then squeeze out the cloves from their skins and add 6–9 cloves to the soup, depending on your taste. Season with 2 teaspoons salt and 1 teaspoon pepper, or adjust to taste.
- Bring mixture to a boil, then reduce heat to low and simmer uncovered 40 minutes, stirring every 5–10 minutes.
- Transfer the mixture in 3–4 batches to a high-powered blender and blend until smooth. Taste and adjust seasonings as needed. If tomatoes are too acidic, add a teaspoon of granulated sugar.
- If desired, serve with freshly grated Parmesan cheese and hearty buttered bread. Enjoy!
Notes
- Note 1: Basil should be packed when measured.
- Note 2: For a smoother texture, blend the soup until fully smooth in a high-powered blender.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg