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A creamy, rich, and smooth tomato soup made from fresh roasted tomatoes, garlic, onions, and fragrant basil. This easy homemade recipe beats any canned or restaurant version and comes together in under an hour.

Ingredients

Scale
  • 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 your oven to 450°F (232°C).
  2. Lightly grease a large baking sheet and set it aside.
  3. In a big bowl, mix the tomatoes, diced onion, garlic, olive oil, salt, and pepper.
  4. Spread the tomato mix evenly on your prepared baking sheet in a single layer.
  5. Roast for 15 minutes.
  6. Take the pan out, stir the tomatoes, then roast for another 15 minutes. Crank the oven to broil for the last 2-3 minutes to get some light charring on the tomatoes.
  7. Let the roasted tomatoes cool slightly before blending to reduce steam.
  8. Transfer the roasted tomatoes, onions, garlic, and any juices to a high-powered blender.
  9. Add fresh basil and blend on high until perfectly smooth, about one minute.
  10. Melt butter over medium-high heat in a large pot.
  11. Whisk in flour and cook for 30 seconds to 1 minute until bubbly and lightly golden to make a roux.
  12. Stir in vegetable broth and sugar, whisking until smooth.
  13. Pour in the blended tomatoes and whisk to combine. For a richer, creamier soup, add ¼ to ½ cup of heavy cream now.
  14. Simmer over medium-low for 15 minutes or until the soup thickens.
  15. Taste and adjust seasoning with salt and pepper.
  16. Serve warm topped with croutons and chopped fresh basil.

Notes

Recipe Yield: This makes about 8 cups (2 quarts) – enough for 8 generous servings., Ingredient Substitutions: Tomatoes can be fresh or canned (drain juice if canned). Olive oil can be swapped with avocado or canola oil. Salted butter can be replaced with unsalted butter. All-purpose flour can be swapped for gluten-free all-purpose flour for gluten-free diet. Granulated sugar alternatives include honey or brown sugar. Vegetable broth can be replaced with chicken broth for a different flavor. Heavy cream can be substituted with whole milk or half and half for a lighter version., Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently., Freezing: Cool soup completely before freezing in airtight containers for up to 2 months. Freeze in portions for convenience. Thaw overnight in refrigerator and reheat gently. Add fresh cream after reheating if omitted before freezing.

Nutrition

Find it online: https://gingerbaking.com/best-tomato-soup-recipe-2/