Roasted Tomato Basil Soup
Roasted Tomato Basil Soup
Serves: 8-10 | Prep time: 30 minutes | Total time: 2 hours
I first wrote this recipe down about six years ago, compiling a silly PDF with photos and jokes to share with my friends and family. As a self-proclaimed picky eater who once had ZERO interest in cooking, this was a triumph! Here was a classic soup that I had made my own. The true secret to this dish is fresh ingredients and no canned tomatoes. Below is my simple recipe to make a delicious, elegant batch of creamy red soup that will make you wonder why you even own a can opener. Add to the nostalgia by serving it with a melty grilled cheese in the dead of winter, or serve as a cold side soup for an August picnic. Enjoy!
Ingredients
3 tbsp olive oil
6 lbs tomatoes - heirloom or roma or both! - cut into wedges
1 head garlic, peeled into cloves
2 large yellow onions, roughly chopped
½ cup white wine
6-8 cups veggie broth
2 bay leaves
½ cup cream or creme fraiche (optional)
Fresh basil, torn, for serving
Fresh mozzarella or Parmesan for serving (optional)
Directions
Preheat oven to 350. Cut tomatoes into wedges and
peel that garlic. Mix all together in a large bowl with
good salt, freshly ground pepper, and appropriate splashes of olive oil. Roast in baking pans for approx 60 minutes. Make sure you stir every 15-20 minutes!Once done, set aside. Chop onions (no need to look fancy, this is a blended soup!) and heat remaining oil in a large pot. Cook until soft, about 7 minutes.
Add in roasted tomato mixture and mix up—splash in some white wine (approx ½ cup) and cook down for a minute.
Pour in broth until tomatoes are just about covered, and reserve any leftover for later if you want to thin the soup out. Add bay leaves. Bring to a boil and then simmer for 30 minutes.
Give it a taste and add salt as needed!
Use Lisa’s amazing Vitamix or an immersion blender and blend until smooth. Return to heat.
Stir in the creme fraiche or half-and-half to add creaminess, top with cheese, basil garnish, and eat!!!!
