Roasted Basil Tomato Soup
Roasted Basil Tomato Soup is a wonderful soup that tastes delicious and is so comforting. I like to use fresh basil for the enhanced flavor. Also, broiling the tomatoes, onions, and garlic in the oven gives the soup the perfect roasted flavor. This soup is creamy and has a gentle richness. So, if you are looking for a great tasting easy to make soup, try making this roasted tomato basil soup.
Also, this soup reheats well and can be stored in an airtight container for up to a week. The side dishes you can serve with this soup are endless or just have as a stand alone meal. Also, the soup has blended vegetables for any picky eater. They get all the benefits without even knowing. So give this great tasting comforting soup a try and know exactly what is going into your food.
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Ingredients
- 9-12 Roma or other firm tomatoes sliced lengthwise
- 3 tablespoon extra virgin olive oil
- 1 stick of butter
- 1 yellow onion roughly chopped
- 4 heads of garlic
- 5 ounces of matchstick carrots (finely chopped)
- 3-4 celery ribs (finely chopped)
- 1 can of tomato paste
- 1 teaspoon of salt
- 4 Tablespoons of All-Purpose flour
- 1 teaspoon of coarse black pepper
- 1 14.5oz. can of diced tomatoes
- 1 cup basil fresh, roughly chopped
- 14.5 oz can for chicken broth
- 32 ounces of chicken stock
- 1 cup heavy cream
- 1 Tablespoon of dried tarragon
- 2 teaspoons of garlic powder or granulated garlic
- 1 teaspoon of ground nutmeg
- 1 teaspoon of dried thyme
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Supplies
- Large baking sheet
- Foil
- Large stock pot with lid
- Measuring spoons
- Measuring cup
- Mini-chopper
- Cutting board
- Sharp knife
- Long whisk
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Instructions For Roasted Basil Tomato Soup
- Preheat oven to 425 degrees Fahrenheit. Then line a large baking sheet with foil and sprinkle some olive oil.
- Start by rinsing off the tomatoes in cold water and set to the side. Then, slice the tomatoes in halves, and for large tomatoes, quarters.
- Next, roughly chop the onions.
- Spread tomato halves and roughly chopped onions on a baking sheet. Drizzle with olive oil on top, and then sprinkle with salt and black pepper.
- Roast tomatoes and onions for 20 minutes. So, while the tomatoes and onions are baking, cut off the top of garlic and peel off the loose outer covering. Then, add the garlic to the same baking pan, drizzle the garlic with olive oil, and bake for another 20 minutes on Hi Broil. Then remove from the oven and set aside.
- So while the roasted tomatoes, onions, and garlic are in the oven, chop up the carrots in the mini chopper. Then chop the celery in the mini chopper.
- In the last 20 minutes of oven time, heat 4 tablespoon of butter with 1 Tablespoon of olive oil in a large pot (or Dutch oven) over medium-high heat.
- Then add in the finely chopped carrots and celery and start to sauté. Stir in the garlic powder, and thyme, and sauté for another minute. Now, add in the can of chicken broth and continue cooking for 6-10 minutes or until veggies are soft.
- Now, remove the cooked veggies from the pot and set to the side.
- Next, add the rest of the butter to the same stock pot and once it is melted, add in the flour and whisk until well blended. Do not allow the butter or flour to burn, so reduce the heat if you need to. As the mixture thickens, add some of the chicken stock and continue to whisk.
- Next, add in the rest of the chicken stock, diced tomatoes, tomato paste, nutmeg, tarragon, salt and pepper to the pot. Lower the heat and simmer for about 10 minutes.
- Then add in the roasted tomatoes, onion, and peeled squeezed garlic into the pot. Simmer for 25 minutes, stirring every now and then.
- Taste the soup and add any additional seasonings to your tastes.
- Then in batches, spoon into a blender and blend until smooth, or you can use an immersion blender to purée the soup. Just be very careful when transferring to a blender or food processor to purée. This would most likely need to be done in a couple batches. Return the soup to the pot.
- Stir in the cream and add the roughly chopped fresh basil.
- Stir and heat until a light boil. It is ready to serve. You can swirl an additional spoonful of cream or add additional fresh basil. Serve with a nice salad, your favorite bread, or the classic grilled cheese.
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