Tomato Basil Soup is an easy homemade soup recipe with a rich, roasted, and creamy flavor. A delightfully satisfying soup to enjoy any time.
Canned tomatoes make homemade Tomato Soup and Tomato Bisque super quick and easy. This Soup recipe with fresh tomatoes is a little extra work, but the richer tomato flavor is worth it!
Sabrina’s Tomato Basil Soup Recipe
A big bowl of homemade tomato soup is one of those dishes you can enjoy for pretty much any occasion. From a quick casual lunch with a Grilled Cheese Sandwich for dipping, to an elevated starter with Crusty French Rolls at a fancy dinner party, this Tomato Basil Soup can do it all. The flavors are rich and deep by roasting the tomatoes, giving them a delicious smoky char and intensified taste. Truly, this is one of the best tomato soup recipes you’ll ever try.
Ingredients
- 3 pounds roma tomatoes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons unsalted butter
- 1 yellow onion , chopped
- 2 cloves garlic , minced
- 2 tablespoons flour
- 4 cups vegetable broth
- 3 ounces tomato paste
- 1 teaspoon sugar
- 1 cup heavy cream
- 1/4 cup fresh basil , thinly sliced
Instructions
- Preheat oven to 400 degrees.
- Cut the tomatoes in half lengthwise and scoop out all the seeds.
- Toss with olive oil, salt and white pepper.
- Spread evenly on baking sheet.
- Bake for 40 minutes.
- Add the butter to a pan on medium heat.
- Add the onion and garlic and cook for 2-3 minutes or until translucent.
- Add in the flour and whisk well until the flour is cooked for roughly 30 seconds and fully incorporated.
- Add in the broth slowly while whisking.
- Add in the roasted tomatoes, tomato paste and sugar.
- Lower the heat to low and let cook for 20 minutes.
- Using an immersion blender, blend until completely smooth.
- Add in the cream and basil and let cook for an additional 5 minutes before serving.
- Serve with crispy crostini rubbed with a garlic clove and drizzled with olive oil.
Nutrition
This Tomato Basil Soup is absolutely phenomenal! The roasting of the tomatoes gives such rich, smoky depth, and the finish with cream and fresh basil makes it luxuriously smooth. Every spoonful is comforting and flavorful, perfect with crusty bread or a grilled cheese. Thank you for sharing this gem!
You’re welcome David and thanks for the kind review!
I felt that 2 cups of thinly sliced basil was WAY too much basil. It was hard to get a spoonful of the liquid without getting chunks of basil. I don’t have an immersion blender, so I dumped it all into a regular blender. Next time I’ll halve the basil, and add half of that to the blender so I still get the basil flavor without getting mouthfuls of it. But other than the basil thing, the soup was delicious and I loved that it was made with fresh tomatoes.
Good eye Heather! Yes, that is an unnaturally large amount of basil. I fixed that typo in the recipe card. It should be 1/4C of thinly sliced basil. I do hope you try this soup again, and let me know how it goes.