Description
Fresh tomatoes, onions, and garlic are roasted then blended with basil for a rich, flavorful, smooth & creamy tomato soup that’s better than any restaurant or canned variety.
Ingredients
3 pounds tomatoes (fresh, cut into 2” pieces)
½ onion (diced, 1 cup)
5 cloves garlic (peeled and chopped)
2 Tablespoons olive oil
½ teaspoon fine sea salt
¼ teaspoon black pepper (freshly ground)
¼ cup fresh basil
2 Tablespoons salted butter
2 Tablespoons all-purpose flour
1 Tablespoon granulated sugar
1 quart vegetable broth
¼ to ½ cup heavy cream (optional)
Instructions
1. Preheat oven to 450°F. Lightly grease a large baking sheet and set aside.
2. Combine tomatoes, onion, garlic, olive oil, salt and pepper in a large bowl.
3. Spread the mixture onto the prepared baking sheet in a single layer and roast for 15 minutes.
4. Remove from oven, stir, and roast an additional 15 minutes, broiling during the last 2-3 minutes for light charring.
5. Transfer roasted tomato mixture into a high-powered blender, scraping all contents from the baking sheet.
6. Add fresh basil and blend on high speed until smooth (about 1 minute).
7. In a large pot, melt butter over medium-high heat.
8. Whisk in flour and cook until bubbly and lightly browned (about 30–60 seconds) to form a roux.
9. Add vegetable broth and sugar, whisk until smooth.
10. Add blended tomato mixture to the pot, whisk until smooth.
11. For a creamier soup, add ¼ to ½ cup heavy cream if desired.
12. Cook over medium-low heat for 15 minutes, or until thickened.
13. Taste and adjust salt and pepper as needed.
14. Serve warm with croutons, chopped basil, or toppings of choice.
Notes
Canned tomatoes can be used instead of fresh.
Substitute avocado or canola oil for olive oil.
Unsalted butter can be used in place of salted.
Use gluten-free flour if needed.
Honey or brown sugar can replace granulated sugar.
Chicken broth works instead of vegetable broth.
Heavy cream can be replaced with whole milk or half-and-half.
Store in an airtight container in the fridge for up to 5 days.
To freeze, use freezer-safe containers and freeze up to 2 months.
Thaw overnight in the fridge and reheat on the stove over medium-low heat.