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Tomato Basil Soup

Tomato Basil Soup

Creamy roasted tomato basil soup with fresh basil and a splash of cream. Cozy comfort food ready in 50 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 cans whole peeled tomatoes 28 oz each, San Marzano preferred
  • 1 medium red onion quartered
  • 8 cloves garlic peeled, whole
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp sugar
  • 1/2 tsp red pepper flakes optional
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 cup fresh basil torn, divided
  • 1 tbsp lemon juice fresh
  • cracked black pepper to taste

Method
 

  1. **Preheat.** Heat oven to 425F. Line a rimmed sheet pan with parchment.
  2. **Roast.** Spread tomatoes, onion, and garlic on the pan. Drizzle with olive oil, salt, sugar, and red pepper flakes. Roast 25 minutes until caramelized.
  3. **Simmer.** Transfer roasted veggies to a pot. Add broth and half the basil. Simmer 10 minutes.
  4. **Blend.** Use an immersion blender to puree until silky smooth.
  5. **Finish.** Off the heat, stir in cream and lemon juice. Taste and adjust salt and pepper.
  6. **Serve.** Ladle into bowls and top with remaining fresh basil, extra cream, and cracked pepper.

Notes

Roast the tomatoes and garlic for 25 minutes. The caramelization is where the deep flavor lives. Use whole peeled San Marzano tomatoes when possible. They have the best flavor and texture. Store leftovers in the fridge for up to 5 days or freeze for 3 months.