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Roasted Tomato and Basil Soup

A classic fall comfort dish that will warm you up on cool nights!
Course Main Course, Soup
Cuisine American
Keyword roasted tomatoes, tomato and basil soup, tomato soup
Prep Time 20 minutes
Cook Time 40 minutes
Roasting Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 people

Equipment

  • Blender, Food Processor, or Immersion Blender

Ingredients

  • 2 lbs fresh tomatoes cored and sliced in half*
  • 6 cloves of garlic – peeled
  • 4 sprigs of fresh thyme
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon olive oil - separated
  • 2 whole carrots – peeled and diced**
  • 3 stalks celery – diced**
  • 1 medium yellow onion – diced**
  • 3 oz. fresh basil – separated***
  • 1 qt. chicken stock
  • 1 teaspoon dried oregano
  • 3 bay leaves
  • 1 tablespoon tomato paste
  • 1 teaspoon crushed red pepper
  • 1 ½ teaspoon heavy cream optional
  • Salt to taste

Instructions

  • Preheat oven to 400 degrees
  • In a foil lined baking tray, spread out tomatoes, garlic, and thyme. Top with salt, balsamic, and 1 tablespoon olive oil
  • Roast in oven for 40 minutes or until tomatoes are caramelized
  • In a large stock pot, add remaining olive oil, onions, carrots, celery, and crushed red pepper and sauté over medium high heat until onions are translucent, and veggies are cooked through. If using frozen vegetables, cut down olive oil by half and cook until mirepoix is soft.
  • Add tomato paste to veggies and coat. Cook for 5-8 minutes until mixture turns a rust orange color
  • Add roasted tomatoes, garlic, thyme, and dried oregano to stock pot and stir. Add in chicken stock and bring to boil.
  • Reduce soup to simmer. Add in bay leave, and one whole bunch of basil, reserving ½ a cup of the leaves for garnish. Simmer for 30 minutes.
  • Remove basil bunch and bay leaves. Blend soup until creamy by method of your choice
  • Serve soup in bowl adding some of the remaining basil chopped and mixed in and topping with a splash of heavy cream if desired.
  • Store leftover soup in a container in the fridge for up to 4 days or freeze in freezer bags for up to 4 months

Notes

*You can use canned whole tomatoes here. Drain the tomatoes reserving the juices in a bowl and place them whole on the baking sheet. Add the juices back into the soup during simmer
**These can be purchased frozen in a bag in the store. Only 1 bag needed
***Save some of the basil leaves to use as a garnish/add texture to the soup after it’s cooked