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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
Cook Time 20 minutes
Roasting 45 minutes
Total Time 1 hour 18 minutes
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!