Tomato Basil Soup

I think we can all agree that the holidays are busy and full. When you want to reset, have something nourishing and want to keep it light, this Tomato Basil Soup is exactly what you need. It’s rich, tangy, and leaves you feeling satisfied and refreshed.

This recipe utilizes three different kinds of tomatoes, fresh garlic, fresh basil, and a variety of tasty herbs. I love to pair my tomato soup with a sourdough grilled cheese. The two really are a match made in heaven.

Ashley Todaro

Tomato Basil Soup

A light, tangy tomato soup with fresh herbs. Nourishing, warm, and full of flavor.

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Prep Time 13 minutes mins

Cook Time 20 minutes mins

Roasting 45 minutes mins

Total Time 1 hour hr 18 minutes mins

Servings: 8

Course: Main Course

Ingredients Method

Ingredients

  

For the roasting

• 2½-3 lbs. ripe tomatoes halved
• 1 large yellow onion quartered
• 5-7 garlic cloves peeled
• 2 tbs olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning

For the Soup

• 1½ cups vegetable or chicken broth
• 1 tsp honey
• ¼ cup heavy cream for dressing the soup
• ½ cup fresh basil leaves
• salt & pepper

Method

 

Roasting the veggies

1. Preheat oven to 425°F. Place tomatoes, onion, and garlic on a large baking sheet.
2. Drizzle with olive oil, sprinkle on all seasonings, and toss gently.
3. Roast for 35-45 minutes, or until the tomatoes and onions are tender.

Blend the soup

1. Carefully transfer the roasted veggies and leftover juices to a blender. Add the broth and blend until smooth.

Simmer & Season

1. Pour the blended soup into a large pot over medium heat.
2. Stir in honey, salt, and pepper. Let simmer for 10-15 minutes.
3. Add in basil leaves and let simmer for an additional 2-3 minutes.
4. Ladle into bowls and top with grated parmesan, extra basil and a drizzle of cream
5. Enjoy!

Let me know if you try this recipe, and be sure to leave a review!