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.
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- Category: Soup
Keywords: soup, roasted tomato basil soup