Fresh Tomato Basil Soup
This is how you do comfort food. A vibrant, healthy soup with a grilled cheese to accompany it. This soup will likely become a highlight of summer dinners, and it’s a great way to use all those garden fresh tomatoes. It requires minimal ingredients but yields such amazing results! The key ingredients include several pounds of gorgeously red ripe tomatoes, lots of flavorful fresh basil, and a fair amount of garlic for a perfectly fresh tasting soup. Though there may be several steps the process is quite simple. You roast the tomatoes and aromatics, then simmer the soup on the stove, and finish by blitzing it all together with immersion blender. And then you’ve got yourself an undeniably delicious homemade tomato basil soup! Want to make it creamy? Simply add 1/2 cup to 1 cup cream to the soup at the end. And feel free to toss in some parmesan cheese too if you can’t resist.
Tomato Basil Soup Recipe Ingredients
2 1/4 lbs Roma tomatoes , halved lengthwise 1 1/4 lbs grape tomatoes or cherry tomatoes 4 1/2 Tbsp olive oil Salt and black pepper 8 cloves garlic , peeled and left whole 2 small yellow onions, sliced just under 1/2-inch thick 2 cups (28g) lightly packed fresh basil, divided 5 cups low-sodium vegetable broth Prepared grilled cheese or grilled cheese croutons (optional), see notes
How to Make Roasted Tomato Basil Soup
Storage
Store soup in an airtight container. Soup can be stored in the fridge for up to 4 days. Or freeze soup up to 3 months.
Helpful Tips
Use the best quality, freshest tomatoes possible for the best tasting soup. Tomatoes should be nice and red, and avoid squishy tomatoes.
If you don’t have an immersion blender you can puree the soup in batches in a blender. Just don’t fill more than 1/2 full, also remove the lids insert and cover with a kitchen towel before blending (so it doesn’t burst from heat build up). You can purchase immersion blenders online if you are looking to own one (I highly recommend them, they are so handy). I have this one and this cheaper one. It’s optional to remove the peels from the tomatoes after they’ve been roasted, though I’ve decided I do like the bit of char they have to them so I usually just leave them. If you blitz the soup up well they aren’t noticeable. If you’d like you can leave the basil on the sprigs in the soup then remove the basil before blending the soup.
Other Easy Tomato Soup Recipes
Homemade Tomato Soup Creamy Roasted Red Pepper Tomato and Orzo Soup Slow Cooker Creamy Tomato Basil Tortellini Soup Creamy Tomato Basil Soup with Roasted Garlic and Asiago Cheese
