Roasted Tomato Basil Soup
Comfort food at its best, this nutritious tomato soup relies completely on the flavor of fresh tomatoes and herbs rather than heavy cream or milk.
- 8 lb 8 lb 8 lb Roma Tomato, Cherry, vine, or plum tomatoes also work
- 12 cloves 12 cloves 12 cloves Garlic
- 2 whole 2 whole 2 whole Onion, cut into eighths
- 0.5 cup 0.5 cup 0.5 cup Olive Oil, Extra Virgin
- .5 tsp .5 tsp .5 tsp Sea Salt
- .5 tsp .5 tsp .5 tsp Black Pepper
- 12 cup 12 cup 12 cup Chicken Stock, free range, organic, Vegetable stock also works
- 0.5 cup 0.5 cup 0.5 cup Basil, fresh, chopped, more for garnish
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 450 degrees F.
- Wash, core and cut the tomatoes into halves. Remove any seeds. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible. Set the reserved liquid aside.
- Spread the tomatoes, onions, and garlic cloves onto two large cookie sheets. Drizzle with the half cup of olive oil and season with salt and pepper. Roast for 25 minutes, until caramelized.
- Place the roasted tomatoes, garlic and onion into a large stock pot and add the reserved tomato juice and the stock. Bring to a boil, reduce heat and simmer for 30 minutes or until liquid has reduced by a third.
- Wash and dry basil leaves, if using, and add to the pot. Turn off the heat and allow the soup to cool. Transfer to a blender or use an immersion blender to puree the soup until smooth. Return to low heat and season with salt and freshly ground black pepper.
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