Description
This rich and flavorful Tomato Basil Soup is a comforting classic made from roasted plum tomatoes, garlic, and fresh basil. Slowly caramelized onions and a blend of herbs enrich the depth of this smooth, creamy soup. Topped with Parmesan cheese and served with crusty bread or grilled cheese, it's perfect for a cozy meal any time of year.
Ingredients
Vegetables
- 4 pounds plum or roma tomatoes, cut in half lengthwise
- 6 garlic cloves, peeled and roughly chopped
- 2 medium yellow onions, chopped
- 2 cups fresh basil leaves, packed, plus more for garnishing
Pantry Items
- ¼ cup olive oil, divided (3 tablespoons for roasting, 1 tablespoon for caramelizing)
- 1 teaspoon sea salt, divided, plus more to taste
- ½ teaspoon ground black pepper, divided, plus more to taste
- 1 teaspoon Italian seasoning
- 2 cups vegetable broth, plus more as needed
Dairy
- Shredded or grated Parmesan cheese, for serving
Instructions
- Preheat and prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper, setting it aside for the tomatoes and garlic.
- Roast: Toss the halved tomatoes and chopped garlic with 3 tablespoons of olive oil in a large bowl. Spread them evenly on the prepared baking sheet and sprinkle with ½ teaspoon sea salt and ½ teaspoon ground black pepper. Roast in the oven for 40 minutes, allowing the tomatoes to soften and caramelize.
- Caramelize onions: While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat. Add the chopped onions, ½ teaspoon sea salt, and ¼ teaspoon ground black pepper. Sauté the onions, stirring occasionally, until they are translucent and start to brown and caramelize, about 20 minutes.
- Simmer: Stir in the Italian seasoning and vegetable broth to the caramelized onions. Let the mixture simmer gently for 5 to 10 minutes to develop flavor.
- Add roasted tomatoes: Once the tomatoes are done roasting, remove them from the oven and allow them to cool slightly. Transfer the roasted tomatoes, garlic, and their juices into the Dutch oven with the onion mixture. Lower the heat and add the fresh basil leaves.
- Blend: Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until you reach your desired consistency.
- Adjust and serve: Taste the soup and adjust seasoning with additional salt, pepper, and vegetable broth as necessary to reach your preferred consistency. Serve the soup hot, garnished with fresh basil leaves and sprinkled with Parmesan cheese. This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or crackers.
Notes
- You can substitute plum tomatoes with ripe Roma tomatoes for similar results.
- If you prefer a creamier texture, add a splash of cream or coconut milk after blending.
- For a richer flavor, consider roasting some red bell peppers with the tomatoes.
- Vegetable broth can be replaced with chicken broth for a non-vegetarian option.
- Store leftover soup in the refrigerator for up to 3 days or freeze for up to 3 months.
