Roasted Tomato Basil Soup
This roasted tomato basil soup requires only a handful of ingredients, yet it still manages to blow your mind with its sweet and savory flavor profile.
Servings: 4 servings
Ingredients
- Two 28-ounce cans whole peeled tomatoes
- 3 tablespoons extra virgin olive oil divided
- 4 large cloves garlic unpeeled
- ½ Spanish onion finely diced
- 2 cups low-sodium vegetable stock
- 3 whole sprigs basil plus ¼ cup coarsely chopped basil
- 1 teaspoon granulated sugar
- 1-1½ teaspoons crushed red chili flakes
- Kosher salt
- Pepper
Optional garnish:
- 1/3 cup heavy cream
- Extra fresh basil
- Asiago Cheddar or Mozzarella Cheese
- Basil olive, chili or other fancy oil of your choice for drizzling
- Grilled Cheese Sticks Just slice your favorite grilled cheese into sticks. Duh.
Instructions
- Preheat your oven to 400 degrees.
- Drain the tomatoes and reserve the liquid. Halve the tomatoes lengthwise and arrange them in an even layer in a roasting pan or on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with a little kosher salt and pepper. Wrap the garlic cloves in tinfoil. Place the foil packet of garlic on the baking sheet with the tomatoes and roast for 30 minutes, turning the tomatoes once halfway through the cooking time.
- When cool enough to handle, slice the tip off each clove and squeeze the roasted garlic out. (It will be an awesomely delicious paste). Briefly set aside.
- Heat 1 tablespoon of olive oil in a medium Dutch oven or saucepan. When hot, add the onions and sauté for 3 minutes until translucent.
- Add the roasted tomatoes and any juices from the pan to the pot with the onions, and stir in the roasted garlic, the reserved tomato liquid, vegetable stock, sugar, crushed red chili flakes, basil sprigs and chopped basil. Bring the soup to a boil, lower to a simmer and cook uncovered for 20 minutes to allow the awesome flavors to combine.
- Remove the whole basil sprigs from the pot and puree the soup using an immersion blender, food processor, or regular blender.
- Return the pureed soup to the pot and stir in the chopped basil. Taste your fabulous creating and season with salt and pepper to taste. If you want a creamy soup, stir in 1/3 cup of heavy cream over low heat.
- Ladle soup into bowls and garnish with extra ribbons of basil, a drizzle of fancy oil and sprinkling of cheese if you’re into that. Maybe get some grilled cheese sticks involved…
Notes
If you are using a regular blender, remove the cap or stopper from the lid of your blender. Puree the soup in batches, never filling the blender more than halfway full, and hold a dish towel over the hole in the lid when you turn the blender on. I tell you this because if you simply pour a bunch of hot soup into a blender, put the lid on, and let it rip because your blender will most likely explode and splatter scalding soup all over you.