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A rich, creamy, and smooth tomato soup made by roasting fresh tomatoes, garlic, and onions, then blending them with fresh basil. Thickened with a roux and optionally enriched with cream, this soup is perfect comfort food, better than canned or restaurant varieties.

Ingredients

Scale
  • 3 pounds tomatoes (fresh, cut into 2” pieces)
  • ½ onion (diced, about 1 cup)
  • 5 cloves garlic (peeled and chopped)
  • 2 Tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 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. Toss the tomatoes, diced onion, garlic, olive oil, salt, and black pepper well in a large bowl.
  4. Arrange the tomato mixture in an even, single layer on the baking sheet.
  5. Roast the tomato and onion mixture for 15 minutes.
  6. Give everything a stir, then roast for another 15 minutes. In the last 2-3 minutes, switch your oven to broil so some tomatoes get lightly charred.
  7. Pour the roasted tomato mixture, including all the browned bits, into your blender jar.
  8. Add the fresh basil and blend on high speed until smooth, about 1 minute.
  9. Melt butter in a large pot over medium-high heat.
  10. Whisk in the flour and cook until the mixture bubbles and is just starting to brown, about 30 to 60 seconds (this is a roux).
  11. Add the vegetable broth and granulated sugar, and whisk until smooth.
  12. Pour in the blended tomato mixture and whisk everything together until silky smooth. Stir in ¼ to ½ cup heavy cream if you want a creamier soup.
  13. Simmer over medium-low heat for 15 minutes or until the soup thickens to your liking.
  14. Taste the soup and add salt and pepper as needed.
  15. Serve hot, optionally garnished with croutons, chopped fresh basil, or your favorite toppings.

Notes

This recipe yields about 8 cups (2 quarts) of soup, enough to serve 8 people., You can substitute canned whole tomatoes (drain juice before roasting) for fresh tomatoes., Avocado oil or canola oil can be used instead of olive oil., Unsalted butter can be used instead of salted., Use gluten-free all-purpose flour for a gluten-free version., Honey or brown sugar can substitute for granulated sugar., Chicken broth can be used instead of vegetable broth., Whole milk or half and half can substitute heavy cream for a lighter option., Refrigerate leftovers in an airtight container for up to 5 days; reheat gently., Freeze cooled soup in meal-sized containers for up to 2 months; thaw overnight and reheat gently.

Nutrition

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