This classic Roasted Tomato Basil Soup is made with roasted tomatoes, clean basil, and garlic. Serve a grilled cheese at the side for the closing comforting meal!
Is there whatever higher than a bowl of tomato basil soup? It’s considered one of my all-time favorites! It usually hits the spot. It has clean, familiar flavors that are universally loved.
Bring a pot of this Roasted Tomato Basil Soup and grilled cheese substances to a person who desires a touch cheering up! They’ll be right away comforted and nourished…simply don’t forget about to make a double batch so that you have enough for your self, too!
This soup is wonderful for lunch or dinner and usually gets rave opinions!
Use ripe, fresh tomatoes for the satisfactory taste. I love making this soup when lawn tomatoes are at their height. I recommend the usage of Roma or plum tomatoes because they have a meaty texture with only a few seeds and feature a low water content material.
For this recipe, I use three kilos of clean tomatoes AND a can of San Marzano tomatoes. I like the usage of both for the ultimate tomato taste. San Marzano tomatoes are candy and less acidic. The mixture of fresh and the satisfactory canned tomatoes is perfection!
Place any leftover soup in a box and keep inside the refrigerator for up to four days. Reheat in the microwave or in a pot at the range.
You also can freeze the soup for as much as 4 months. Pour the cooled soup into a freezer field and freeze for up to three months. Defrost and reheat earlier than serving.
Roasted Tomato Basil Soup
You can not pass incorrect with a bowl of this traditional tomato soup! Serve with a grilled cheese for the last comfort meals meal.
1 large onion, chopped
1 cup freshly chopped basil
1 teaspoon fresh oregano leaves
1 teaspoon fresh thyme leaves
1 ½ to 2 cups vegetable broth (can use chicken broth)
3 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
8 cloves garlic, unpeeled
28 ounces San Marzano tomatoes, canned
Kosher salt and pepper, to taste
Dash of red pepper flakes
Chopped basil and freshly grated Parmesan cheese for garnish, optional
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the halved tomatoes and garlic cloves on the baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with oregano, salt, and black pepper.
- Place the baking sheet in the oven and roast for 45 minutes until tomatoes are soft and juicy.
- Remove the roasted garlic from the peels give them a rough chop. Set aside.
- In a large stockpot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 3 to 5 minutes. Stir in the garlic and red pepper flakes. Add the canned tomatoes, 1 ½ cups of vegetable broth, basil, and thyme. Stir in the oven roasted tomatoes. Let simmer on low for 30 minutes.
- Use an immersion blender to puree the soup in the stockpot until smooth. If the soup is too thick for your taste, you can add additional broth. If you don’t have an immersion blender, let the soup cool for a few minutes and then carefully transfer to a food processor or blender to blend. Season with salt and pepper, to taste.
- Ladle the soup into bowls and garnish with fresh basil and Parmesan cheese, if desired. Serve warm.