The Ultimate Comforting Tomato Basil Soup
A rich, velvety homemade tomato soup made with roasted tomatoes and fresh basil. Perfect for a chilly day and better than any canned version.
Ingredients
- 3 pounds tomatoes fresh, cut into 2” pieces
- 1 cup onion diced
- 5 cloves garlic peeled and chopped
- 2 Tbsp olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper freshly ground
- 1/4 cup fresh basil
- 2 Tbsp salted butter
- 2 Tbsp all-purpose flour
- 1 Tbsp granulated sugar
- 1 quart vegetable broth
- 1/4 to 1/2 cup heavy cream optional
Instructions
- Preheat oven to 450°F and grease a large baking sheet.
- In a large bowl, toss tomatoes, onion, and garlic with olive oil, salt, and pepper. Spread on the baking sheet.
- Roast for 15 minutes, stir, and roast for another 15 minutes. Broil for the final 3 minutes for a light char.
- Transfer roasted mixture to a high-powered blender. Add basil and blend until smooth.
- Melt butter in a large pot over medium-high heat. Whisk in flour and cook for 1 minute to create a roux.
- Whisk in vegetable broth and sugar until smooth.
- Stir in the blended tomato mixture. Simmer on medium-low for 15 minutes.
- Stir in heavy cream if using. Adjust salt and pepper to taste before serving.
Notes
Store leftovers in the fridge for up to 5 days or freeze in airtight containers for up to 2 months.