Tomatoes, onion, garlic, chicken stock, and cream are all you need to create my roasted tomato basil soup in about an hour.
Y’all it is almost fall! I am ready for so many reasons.
First of all, we need rain……..badly. My plants are screaming for some relief.
And, these temperatures are just AWFUL. I have never been a fan of 100 degree weather.
I love living in The Hill Country in Texas. But, these last few years, this late summer heat is enough to make me consider moving up north for a few months.
So, Mother Nature…..PLEASE bring on some cooler temperatures and a nice long drizzle.
That is the kind of weather where I pronounce soup season is officially here.
There is nothing that soothes the soul like a steaming bowl of my roasted tomato basil soup.
I have made this soup for close to 30 years. But, when I first put a beautiful bowl in front of David, he was disappointed. “I’m really not a fan of soup.”
Then he tasted it.
I should have taken a picture of THAT expression.
“Darlin, you knocked it out of the park. This is some REALLY good stuff. I mean REALLY GOOD STUFF.”Print
J Dub’s Roasted Tomato Basil Soup takes the flavor up quite a few notches. The secret to that extra dose of umami is in roasting the tomatoes to bring out their rich flavor.
9 tomatoes sliced into 1/2 inch slices
30 cherry tomatoes
5 cloves garlic, peeled
salt, to taste
pepper, to taste
1 onion, finely minced
2 T butter
1 28 ounce whole tomatoes in juice
1 cup fresh basil, julienned
2 cups chicken bone broth
1/2 t salt
1 t pepper
1 cup heavy cream
- Preheat your oven to 400 degrees Fahrenheit.
- Place sliced tomatoes cherry tomatoes, and whole garlic on a baking pan lined with foil (you will need 2 pans).
- Drizzle the tomatoes and garlic with olive oil.
- Then, drizzle the tomatoes and garlic with balsamic.
- Sprinkle the tomatoes and garlic with salt and pepper.
- Place the baking pans in the oven and roast the tomatoes and garlic for approximately 30 -35 minute until they get a nice char. Watch closely to prevent burning.
- Remove the tomatoes and garlic from the oven.
- Meanwhile, melt butter in a heavy dutch oven.
- Place onion in dutch oven and sauté into translucent.
- Add the can of whole tomatoes, bone broth, and basil to the onion sauté.
- Add 1/2 salt and 1 t pepper to the mixture and stir to incorporate.
- Simmer the mixture approximately 10 -12 minutes.
- Next, add the roasted tomatoes and garlic, including any juice and char the tomatoes made while roasting.
- Simmer this mixture on low for approximately 30 minutes, stirring often so as not to let the mixture stick to the bottom of the dutch oven.
- After 30 minutes, use your immersion blender to purée the soup and break up the large tomatoes and any large pieces of garlic.
- Stir in the cream.
- Taste and add any additional salt and pepper.
- Serve hot in a soup bowl with my homemade croutons.
If you do not have an immersion blender, you can purée the any large pieces of tomato and garlic using a large potato masher. After simmering, the tomatoes and garlic should easily fall apart. You can also use a blender or food processor.
You can freeze this soup as well. To freeze, stop before you add the cream. When you thaw the soup out later, add the cream then.
The instructions section contains affiliate links to products I love.
- Category: Soup
Keywords: soup, roasted tomato basil soup
A Few Thoughts….
Here’s to Mother Nature becoming more agreeable.
Drop me a comment below and let me know what temperatures are like where you live.
If you enjoy my roasted tomato and basil soup, check out my J Dub’s InstaPot Vegetable Beef Soup. It’s another soup David didn’t know he needed in his life.
Looking for a simple fall update for your home?
You can complete this fall DIY 5 minutes or less.
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