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Tomato Basil Soup Recipe

Tomato Basil Soup Recipe

This roasted tomato basil soup is silky and bright, with caramelized tomatoes and onions, roasted garlic, and a fresh basil finish. It takes about 30 minutes prep plus oven roasting and a 40-minute simmer, and makes 8 large bowls—perfect for cozy dinners served with hearty buttered bread and Parmesan.
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Prep Time:30 minutes
Cook Time:2 minutes
Total Time:2 minutes

Equipment

  • Large sheet pan (15" x 21"")or two smaller sheet pans

Ingredients

  • 3 pounds ripe tomatoes I prefer campari/cocktail
  • 2 large yellow onions
  • 1 head garlic
  • 6 tablespoons + teaspoons olive oil divided
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 1 (28-ounce) can whole tomatoes undrained (I love Cento San Marzano)
  • 2 tablespoons tomato paste
  • 3-1/2 cups fresh basil leaves packed when measured, see note 1
  • 1 to 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1 (32-ounce) carton chicken stock I prefer Swanson’s
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • Hearty buttered bread optional
  • Parmesan cheese optional

Instructions

  1. Preheat oven to 400°F. Halve the tomatoes lengthwise and arrange them on a large (15×21-inch) sheet pan or two smaller sheet pans; quarter the yellow onions and add them to the pan(s).
  2. Peel the outer layers of the garlic bulb while leaving individual clove skins intact. Cut off 1/4 inch from the top of the bulb, drizzle with 2 teaspoons olive oil, wrap tightly in foil, and place the garlic on the sheet pan with the tomatoes and onions.
  3. Drizzle 1/4 cup olive oil over the tomatoes and onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, toss to coat, spread in an even layer, and roast 40–45 minutes until the vegetables are tender and slightly caramelized.
  4. In a large stockpot or cast-iron pot, heat 2 tablespoons unsalted butter and 2 tablespoons olive oil over medium heat until the butter melts. Add the (28-ounce) can whole tomatoes (undrained) and 2 tablespoons tomato paste, stirring 2–3 minutes.
  5. Stir in the (32-ounce) carton chicken stock, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes if using, 1 to 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried), and 3-1/2 cups fresh basil leaves. Add the roasted tomatoes and onions with all their juices.
  6. Let the roasted garlic cool slightly, then squeeze 6–9 cloves from their skins into the pot and season the soup with 2 teaspoons salt and 1 teaspoon pepper, adjusting to taste.
  7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 40 minutes, stirring every 5–10 minutes.
  8. Working in 3–4 batches, transfer the soup to a high-powered blender and blend until smooth. Taste and adjust seasonings; if the tomatoes are too acidic, add a teaspoon of granulated sugar.
  9. Top bowls with freshly grated Parmesan cheese and serve with hearty buttered bread, if desired.

Notes

Pack the fresh basil into the measuring cup when measuring 3-1/2 cups because it compresses when measured and will wilt when blended. Use a high-powered blender and blend in 3–4 batches for the smoothest, silkiest texture. If the soup tastes too acidic after blending, stir in a teaspoon of granulated sugar to balance the flavor.