Description
This homemade tomato soup is made with roasted fresh tomatoes, onions, and garlic, blended to silky perfection with basil and finished with a creamy, savory roux. A rich and flavorful soup better than any restaurant or canned variety.
Ingredients
- 3 pounds tomatoes (fresh, cut into 2” pieces)
- ½ onion (diced, 1 cup)
- 5 cloves garlic (peeled and chopped)
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper (freshly ground)
- ¼ cup fresh basil
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 Tablespoon granulated sugar
- 1 quart vegetable broth
- ¼ to ½ cup heavy cream (optional)
Instructions
1. Preheat oven to 450°F. Lightly grease a large baking sheet and set aside.
2. In a large bowl, combine tomatoes, onion, garlic, olive oil, salt, and pepper.
3. Spread the tomato mixture in a single layer on the prepared baking sheet and roast for 15 minutes.
4. Remove from oven, stir, and roast for another 15 minutes, broiling for the last 2–3 minutes for light charring.
5. Transfer the roasted mixture to a high-powered blender, scraping all contents from the baking sheet.
6. Add fresh basil and blend on high speed until smooth, about 1 minute.
7. In a large pot, melt the butter over medium-high heat.
8. Whisk in the flour and cook until bubbly and lightly browned, about 30 to 60 seconds.
9. Whisk in the vegetable broth and sugar until smooth.
10. Add the blended tomato mixture and whisk until smooth.
11. If using, stir in ¼ to ½ cup heavy cream for a creamier soup.
12. Cook the soup over medium-low heat for 15 minutes, or until thickened.
13. Taste and adjust salt and pepper as desired.
14. Serve warm, garnished with croutons or fresh chopped basil.
Notes
Ingredient Substitution Notes:
Tomatoes – Canned tomatoes can be used.
Olive Oil – Substitute with avocado or canola oil.
Salted Butter – Unsalted butter works as well.
All-purpose flour – Use gluten-free all-purpose flour if needed.
Granulated Sugar – Can be replaced with honey or brown sugar.
Vegetable Broth – Chicken broth may be used.
Heavy Cream – Whole milk or half and half are good alternatives.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions:
Freeze in portioned containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course, Side Dish, Soup
- Method: Oven, Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 7g
- Sodium: 653mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 8mg