Ingredients
Roasted Tomato Base
- 4 pounds plum tomatoes (Roma tomatoes), halved lengthwise
- 6 cloves garlic, peeled
- 2 tablespoons olive oil
- 1 ½ teaspoons salt, divided
- 1 teaspoon freshly ground black pepper, divided
Soup Base
- 1 tablespoon butter (or dairy-free alternative)
- 1 tablespoon olive oil
- 2 onions, sliced
- 56 oz whole peeled tomatoes (2 (28 oz) cans), juices reserved
- 1 cup fresh basil leaves (plus more for serving)
- 3½ cups low-sodium vegetable broth (or water, chicken broth, or chicken stock, plus more, as needed)
- 1 teaspoon granulated sugar (optional)
- 1 teaspoon red chili flakes (plus more if desired)
For Serving (Optional)
- Heavy cream or coconut milk
- Croutons or crackers
- Extra fresh basil leaves
Instructions
- Roast the tomatoes: Preheat your oven to 425°F and line two large baking sheets with parchment paper. Halve the Roma tomatoes lengthwise and place them in a single layer on the sheets along with the whole garlic cloves. Drizzle with 2 tablespoons of olive oil, then season generously with 1 ½ teaspoons salt and ½ teaspoon black pepper. Roast for about 45 minutes until the skins are tender and beginning to burst.
- Cook the onions: While tomatoes roast, heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot or Dutch oven over medium-high heat. Add the sliced onions and cook for about 15 minutes, stirring frequently, until they brown and caramelize. Reduce heat if onions begin to burn.
- Add the tomatoes and aromatics: Add the canned whole peeled tomatoes with their juices, fresh basil leaves, low-sodium vegetable broth, granulated sugar (if using), and red chili flakes to the pot. Bring to a gentle boil, then reduce heat to low and allow it to simmer while the oven tomatoes finish roasting.
- Combine roasted tomatoes: Once the oven-roasted tomatoes are ready, add them along with their juices to the simmering pot. Continue to simmer uncovered over low heat for about 20 minutes to meld the flavors.
- Puree the soup: Working in batches if necessary, carefully transfer portions of the soup to a high-speed blender and pulse briefly until smooth but not overly liquefied, preserving a luxurious texture. Alternatively, use an immersion blender directly in the pot to puree.
- Season and serve: Return the pureed soup to the pot and season with additional salt and pepper to taste. Serve hot garnished with fresh basil leaves, a drizzle of heavy cream or coconut milk if desired, and crunchy croutons or crackers for added texture. Enjoy your comforting tomato basil soup!
Notes
- Using Roma tomatoes yields a thick, rich soup due to their dense flesh and lower water content. Cherry tomatoes shorten roasting time but offer a different flavor profile.
- Adjust red chili flakes according to your spice tolerance.
- For a dairy-free option, use coconut milk instead of heavy cream and dairy-free butter alternatives.
- Save the reserved juices from canned tomatoes to enhance soup depth and avoid waste.
- Simmering uncovered concentrates flavors but keep an eye on liquid level to avoid drying out; add broth or water if needed.
- Be careful not to overblend to maintain a creamy, velvety texture rather than a watery soup.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
