Tomato Basil Soup Recipe (2024)

• ▢ 4 pounds plum tomatoes - (Roma tomatoes) halved lengthwise
• ▢ 6 cloves garlic - peeled
• ▢ 3 tablespoon olive oil
• ▢ 2 teaspoon salt - divided
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 1 tablespoon butter - (or dairy-free alternative)
• ▢ 2 onions - sliced
• ▢ 56 oz whole peeled tomatoes - 2 (28 oz) cans, juices reserved
• ▢ 1 cup fresh basil leaves - plus more for serving
• ▢ 3½ cups low-sodium vegetable broth - or water, chicken broth, or chicken stock, plus more, as needed
• ▢ 1 teaspoon granulated sugar - optional
• ▢ 1 teaspoon red chili flakes - plus more, if desired or less if you're sensitive to spicy food
• ▢ heavy cream or coconut milk - for serving, optional
• ▢ croutons or crackers - for serving, optional

• Roast the tomatoes. Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper. Slice each tomato in half lengthwise and place them on the prepared baking sheets in a single layer. Add the whole garlic cloves to each baking sheet. Drizzle with 2 tablespoons of olive oil and season liberally with salt and pepper. Transfer your tomatoes to the preheated oven and roast for approximately 45 minutes (Roma tomatoes) or 20 minutes (cherry tomatoes). Tomatoes are ready when the skin is tender and begin to burst.

• Cook the onions. Heat the remaining tablespoon of olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Add the onions and cook for approximately 15minutes or until they start to brown and caramelize. Reduce to medium heat if onions start to burn. Stir often.

• Add the tomatoes. Add the canned tomatoes, fresh basil, broth, sugar, and red chili flakes to the pot. Bring to a low boil then reduce heat to low, and simmer until the tomatoes in the oven have finished roasting. Add the oven-roasted tomatoes to the pot with their juices, and return to a simmer.

• Simmer. Simmer the soup uncovered and over low heat for approximately 20 minutes.

• Puree. Work in batches to carefully blend the homemade tomato soup in a high-speed blender. Avoid over-blending (especially if you havea Vitamix or Blendtec which will turn your soup into a watery liquid rather than a luxurioussoup). You may also use a handheld food processor (immersion blender).

• Season and serve. Return the soup to your soup pot and season with additional salt and pepper, to taste. Garnish with fresh basil, crunchy croutons, or a splash of fresh cream, if desired. Enjoy!

If you prefer not to add canned tomatoes, I recommend doubling the total amount of fresh tomatoes. The easiest way to peel tomatoes (should you prefer not to roast all of the tomatoes) is to place them in a pot filled with boiling water for approximately 30 seconds or until the skin starts to wrinkle. Transfer the tomatoes to a bowl of ice water to stop cooking and allow them to sit for 3-4 minutes, or until chilled. The tomatoes should still be very firm, with the skin wrinkly and starting to peel off. Continue to peel the skins off with your hands.

Can this soup be frozen for later use? I have not personally tried to freeze this soup, however, several readers have commented that it is wonderful even after freezing and reheating. Note: freeing is not recommended if cream or dairy is added to the soup prior to freezing.

How spicy is this soup? I think this depends on how sensitive you are to red chili flakes. If you know that you, or someone in your family, are sensitive to spicy foods, perhaps leave the red chili flakes out, or start with less.

Optional garnishes: red pepper flakes, fresh basil, heavy cream, coconut milk, parmesan cheese, homemade croutons, crackers.