Description
Warm your soul with this exquisite Roasted Tomato Basil Soup. Bursting with the rich flavors of roasted cherry tomatoes, garlic, and fresh basil, this homemade soup recipe offers simplicity and sophistication.
Ingredients
Scale
- 2 1/2 pounds cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon salt, more for taste
- 1 teaspoon black pepper
- 1 yellow onion, quartered
- 1 bulb garlic with the top cut off
- 1/2 jalapeño with ribs and seeds
- 5 torn basil leaves, plus more for garnish
- 3/4 cup chicken or vegetable stock
- 1/2 cup heavy cream
- Cracked black pepper for garnish
- Drizzle of olive oil for garnish
Homemade Croutons:
- 1/2 baguette cut into pieces
- 1 to 2 tablespoons olive oil
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 400°F.
- Rinse the tomatoes and place them in a Dutch oven.
- Add onion, garlic bulb, jalapeño and fresh basil to the pot. Pour in olive oil and season with salt and pepper. Mix to coat.
- Place lid and roast for 45 to 60 minutes.
- While roasting, prepare the homemade croutons by cutting the baguette into pieces. Add to a bowl and toss with olive oil and garlic powder. Lay onto a baking sheet and bake for about 8 minutes, turning at least once, or until golden brown.
- Heat the stock.
- Once vegetables are roasted, squeeze roasted garlic cloves into the mixture. Add heated stock and blend with an immersion blender until smooth.
- Add heavy cream and blend again until smooth and creamy.
- Taste for salt.
- Ladle into bowls. Garnish with olive oil, cracked black pepper, fresh basil, and homemade croutons.
- ENJOY!
Notes
- Choose ripe and flavorful cherry tomatoes for the best taste. Look for vibrant colors and a firm texture.
- Easily substitute cherry tomatoes with any variety of tomatoes, or if you cannot locate fresh, use three cans fire-roasted tomatoes (14.5 ounce cans).
- Don’t be shy with the salt and pepper. Seasoning is key to bringing out the natural sweetness of the roasted tomatoes.
- Feel free to add celery and carrots to enhance the flavor.
- Tailor the spice level by controlling the amount of jalapeño added. Remove seeds and ribs for a milder flavor, or increase for more heat.
- Take the extra step to make homemade croutons for a crunchy contrast to the creamy soup. It adds texture and flavor.
- Use fresh basil leaves for a burst of aromatic freshness. Tear the basil leaves rather than chopping for a more intense flavor.
- Heat the chicken or vegetable stock before blending to maintain the soup’s temperature and ensure a smoother consistency.
- Invest in a good immersion blender and blend the soup until it reaches a creamy consistency. This step is crucial for a velvety texture.
- As an alternative, use a stand-up blender (be careful because the soup is hot).
- Pour in the heavy cream after blending the other ingredients. This prevents over-mixing and ensures a silky finish.
- Garnish each bowl with a drizzle of high-quality olive oil, cracked black pepper, fresh basil leaves, and a handful of homemade croutons for visual appeal and added taste.
- Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 2 months. Reheat on the stovetop for the best consistency.
- Feel free to experiment with ingredient substitutions, such as using fire-roasted canned tomatoes, or choosing a lighter alternative to heavy cream.
- Garnish with freshly grated Parmesan cheese, for even more flavor.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American