Tomato Basil Soup with Fresh Tomatoes
Roasted Tomato Basil Soup with Fresh Tomatoes
Equipment
- 1 sheet pan
- 1 pot I use a dutch oven
- 1 blender either immersion or countertop blender will do!
Ingredients
- 3 lbs (1.5kg) tomatoes a mix of Roma, San Marzano, and cherry/grape tomatoes works great
- 500 ml chicken or vegetable stock, or use water and a bouillon cube
- 1 cup fresh basil, use 2 tablespoon of dried basil if you don't have the fresh kind
- 4 garlic cloves adjustable to taste
- 1 medium/large yellow onion you can skip onion if you want
- 3 tablespoon butter or olive oil for caramelizing the onions
- ¾ tablespoon dried oregano, optional
- 2 bay leaves, optional
- salt & pepper to taste
Instructions
- Preheat the oven to 400F/200C. Wash and cut the tomatoes in halves. Then, peel the garlic and arrange the vegetables on a baking sheet lined with parchment paper. Drizzle some olive oil over the veggies and add salt and pepper to taste. Roast in the oven for about 30-40 minutes.
- While tomatoes are in the oven, we will caramelize onions to add a sweet flavor to the soup. Chop the onion into medium-small cubes and add some butter or oil to the bottom of a Dutch oven (or another heavy-bottomed pot).Sautee the onions over medium heat for 5 minutes, then add some salt. Keep the onions over medium heat for about 15 more minutes until they become golden brown and look caramelized. Make sure to stir from time to time to prevent burning!
- Once the onions and garlic are ready, add them to the pot with the caramelized onions.
- Sautee the tomatoes and onions for 5 minutes and then use a blender to create a smooth texture. You can use an immersion blender, a countertop blender, or even a food processor for this step. Be careful as you are working with the blender because the soup is hot and may splash on your hands. I recommend working in batches if you are using a countertop blender.
- Once the ingredients are blended until smooth or slightly chunky if you prefer that texture, pour them back into the Dutch oven. Add the chicken/vegetable stock and fresh basil. You can chop fresh basil into stripes to make them blend into the soup better. Add any other dried herbs you like (oregano, thyme, bay leaf, etc.) to enhance the flavor. Bring to a simmer and continue cooking for another 10 minutes. Serve hot or cold! Enjoy!
Nutrition
Serving: 1medium size bowlCalories: 163kcalCarbohydrates: 23.5gProtein: 4.9gFat: 8gSaturated Fat: 4.6gCholesterol: 18mgSodium: 1307mgPotassium: 500mgFiber: 6.8gSugar: 2.3gCalcium: 175mgIron: 7mg
Tried this recipe?Let us know how it was!