Creamy Roasted Tomato Basil Soup

Author: Jessica Milnes

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Creamy Roasted Tomato Basil Soup

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

There is just something about homemade tomato soup and grilled cheese, especially when the weather starts cooling down here in Alaska. I love making this soup when we have plenty of fresh tomatoes because roasting them first brings out so much flavor.

I roast the tomatoes right along with onion and garlic until everything is soft and starting to caramelize. Then it all goes into a pot with chicken broth, gets blended until smooth, and is finished with a little heavy cream and plenty of fresh basil.

Serve it with a grilled cheese made with my 2 Hour No Knead Bread and you have one of my favorite simple comfort meals.

Ingredients

• 3 pounds ripe tomatoes, halved or quartered depending on size
• 1 large yellow onion, cut into wedges
• 6 cloves garlic, peeled
• 3 tablespoons olive oil
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 cups chicken broth, plus more if needed
• 1/2 cup heavy cream
• 1/2 cup loosely packed fresh basil leaves, plus more for serving
• 1 tablespoon butter, optional

For Serving

• Fresh basil
• Freshly ground black pepper, optional
• Grilled cheese made with No Knead Bread

Instructions

1. Preheat the oven to 425°F.
2. Place the tomatoes, onion, and whole garlic cloves in a large roasting pan or on a rimmed baking sheet.
3. Drizzle everything with olive oil and season with salt and pepper. Toss gently until the vegetables are coated.
4. Spread everything into an even layer and roast for 30 to 40 minutes, or until the tomatoes are very soft and juicy and the onion and garlic are tender and beginning to caramelize around the edges.
5. Transfer all of the roasted tomatoes, onion, garlic, and the juices from the pan into a large soup pot.
6. Pour in 3 cups of chicken broth and bring everything to a gentle simmer.
7. Simmer for about 10 to 15 minutes to allow the flavors to come together.
8. Add the fresh basil.
9. Using an immersion blender, carefully blend the soup until smooth and creamy. You can also carefully transfer the soup to a blender in batches.
10. Reduce the heat to low and stir in the heavy cream. Add the butter if using.
11. If you prefer a thinner tomato soup, add a little more chicken broth until it reaches the consistency you like.
12. Taste and adjust the salt and pepper as needed. Warm gently after adding the cream, without bringing it to a hard boil.
13. Ladle into bowls and finish with a little fresh basil.
14. Serve hot with a grilled cheese made with homemade 2 Hour No Knead Bread.

Notes

If I have fresh tomatoes, this is one of my favorite ways to turn them into something warm and comforting. I roast the tomatoes right along with the onion and garlic because I love the deeper flavor you get from roasting everything first.

And if we're having tomato soup, there is probably going to be a grilled cheese sitting next to it! Using my No Knead Bread makes it even better. It is exactly the kind of simple meal I want when the weather starts getting cold outside.