Roasted Tomato Basil Soup

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I have always wondered how the creation of tomato soup came about, as soup is often a meal enjoyed when the weather is cool and tomatoes are ripe when it is hot and humid. I tend to not want a hot bowl of soup when its unbearably hot! I think I may not be alone in this.

This Roasted Tomato Basil Soup soup is delicious with oven roasted tomatoes, onions, and garlic for a robust flavor. It’s thick and creamy, and I love how the delicious addition of fresh basil really makes this dish come to life. Enjoy this homemade soup recipe!

tomato soup, a history:

Tomatoes, as a crop, were introduced to the United States in the 1600s, primarily in Florida. Then, tomatoes were not as popular in the majority of the population’s diets. Rather, the only soups they made it into were your run-of-the-mill vegetable stews. It wasn’t until the 1830s and 1840s that tomatoes became more of a commodity crop, appearing in several recipes throughout modern cookbooks of the time. In fact, one of the first tomato soup recipes, which included solely tomatoes, was published in The Kentucky Housewife by Lettice Bryan. As canning food became more popular, condensed soup was discovered in the late 19th century and thus… canned tomato soup was born!

the method:

STEP ONE: First, the tomatoes, onion, and garlic are roasted in the oven. This makes the soup extremely easy to throw together in a jiffy! You simply roast everything up, put it into the pop, and blend away. Toss the vegetables with some olive oil and seasonings and roast at 400° F (204° C).

STEP TWO: Once the vegetables have finished roasting, add them to a large soup pot. Add in some fresh basil, fresh thyme, seasonings, and chicken stock and bring the soup to a boil. The soup is simmered for another 30 to 40 minutes, or until the tomatoes begin to thicken slightly.

continued:

STEP THREE: Once the soup has thickened slightly, then it needs to be blended for a perfectly smooth tomato soup. If you prefer your soup on the chunkier side, simply blend it less and leave it how you love it best! I like to use an immersion blender, but a food processor or blender work great, too.

STEP FOUR: Once the soup has been blended to your liking, you can choose to stir in a little heavy cream for extra creaminess. However, the soup has excellent texture even without the cream! Serve it hot with grilled cheese.

final thoughts:

I hope that you enjoyed diving into the comforting warmth of our Roasted Tomato Basil Soup recipe. It’s the perfect blend of roasted tomatoes and fragrant basil, crafted to elevate the soup experience. This truly feels like an artisanal cafe recipe! It’s a wonderful recipe for the changing seasons and to use up the abundant tomato harvest this time of year.

xoxo Kayla

Roasted Tomato Basil Soup

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Yield: 8

Author: Kayla Lobermeier

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Ingredients

• 3 lbs (1.4 kg) ripe plum tomatoes (about 14-18), cut into quarters\
• 2 medium yellow onions, sliced thinly
• 8 cloves garlic, peeled and left whole
• 1/4 cup (60 ml) olive oil
• 1 tbsp (18 g) kosher salt
• 1 1/2 tsp pepper
• 1/4 tsp crushed red pepper flakes
• 1 28 oz can of diced tomatoes, with juices
• 4 cups (24 g) fresh basil leaves, whole
• 1 tsp fresh thyme
• 4 cups (960 ml) chicken or vegetable stock
• 1/2 cup (120 ml) heavy cream, optional

Instructions

1. Preheat the oven to 400° F (204° C). Set aside a large baking sheet, ungreased.
2. In a small bowl, toss the tomatoes, onions, and garlic with the olive oil, salt, pepper, and red pepper flakes. Roast the vegetables for about 40 to 45 minutes or until the tomatoes have burst and the onions are lightly charred.
3. Transfer the roasted vegetables to a large soup pot. Turn the heat to medium-high.
4. Add the canned tomatoes, basil, thyme, and stock. Bring to a boil and lower the heat to a simmer. Simmer the soup, uncovered, for about 30-40 minutes.
5. Remove the pot from heat. With an immersion blender or food processor, blend the soup to a consistency of your liking. I tend to like chunkier soup, so I don’t blend too much. Return the soup to the stockpot and adjust seasoning. Stir in the heavy cream, if using. Otherwise, omit the cream.
6. Serve the soup warm alongside a grilled cheese sandwich.

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