Tomato Basil Soup Using Fresh Roasted Tomatoes

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a cost-effective substitute.

Preheat the oven to 425 degrees Fahrenheit.

Cut 3 pounds of tomatoes in half and arrange them cut side up on a lined baking tray.

Cut a large sweet onion into thick wedges and arrange them on the baking tray with the tomatoes.

Drizzle the tomatoes and onion with olive oil and sprinkle with 1 teaspoon of kosher salt and some freshly cracked black pepper.

Bake in the preheated oven for 45 to 60 minutes until soft and caramelized.

While the tomatoes are roasting, mince a large clove of garlic to yield about a heaping tablespoon.

Measure out 2.5 cups of chicken broth and prepare a sprig of fresh thyme and 1/2 cup of fresh basil.

Once the tomatoes are roasted, heat a large nonreactive pot or enameled cast iron over medium heat and add 1 tablespoon of butter until melted.

Add the minced garlic to the pot and cook until fragrant, about 30 to 60 seconds.

Add the roasted tomatoes and onion to the pot, including any juices from the baking tray, and stir well.

Pour in the 2.5 cups of chicken broth and add the 1/2 cup of fresh basil, stirring to combine.

Use an immersion blender to puree the soup until smooth, or transfer to a blender to puree in batches.

Add a sprig of fresh thyme and stir in 1/4 cup of cream for richness.

Optionally, add a small amount of baking soda to reduce acidity and stir well.

Taste the soup and adjust seasoning with salt, pepper, or sugar if needed.

Let the soup simmer for about 30 minutes to develop flavor, removing the thyme before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary