Roasted Tomato and Basil Soup
Roasting the tomatoes first is the difference between tomato soup and TOMATO SOUP. This version is velvety, sweet, and deeply tomatoey.
Soups & Stews · Prep 10 min · Cook 40 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 1 kg tomatoes, halved, or 2 cans San Marzano
- 1 large onion, quartered
- 6 cloves garlic, whole, unpeeled
- 3 tbsp olive oil
- 500 ml vegetable stock
- 1 large bunch fresh basil
- 1 tsp sugar, if tomatoes are acidic
- 2 tbsp cream, optional
- salt, to taste
black pepper
I used to think tomato soup was boring. Then I started roasting the tomatoes first and everything changed.
Roasting concentrates the flavors and adds this caramelized sweetness that you cannot get from a can. You throw halved tomatoes on a sheet pan with garlic and onion, blast them in a hot oven until they are blistered and jammy, then blend the whole thing into soup. It takes maybe 10 minutes of actual work.
This is the soup I make on Sunday afternoons when it is grey outside and I want something warm and simple. It fills the kitchen with the best smell and tastes like comfort in a bowl.
Pro Tips
- Use the ripest tomatoes you can find. In winter, canned San Marzano are actually better than sad supermarket tomatoes.
- Roast at high heat. You want the tomatoes to blister and char slightly at the edges.
- Blend until completely smooth for the silkiest texture. An immersion blender works fine.
- A splash of cream at the end is optional but makes it extra luxurious.
Serving
Serve with the best grilled cheese you can make. Sourdough, sharp cheddar, and a thin layer of Dijon mustard. Dip and repeat.
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