Description
This Best Homemade Tomato Soup recipe features roasted fresh tomatoes, garlic, and onions blended with basil to create a rich and flavorful soup. Enhanced with vegetable broth and a touch of cream, this comforting dish is easy to prepare and perfect for any season.
Ingredients
Scale
Main Ingredients
- 3 pounds fresh tomatoes (cut into 2” pieces)
- ½ onion (diced)
- 5 cloves garlic (peeled)
- ¼ cup fresh basil
- 2 tablespoons olive oil
- 1 quart vegetable broth
Optional
- ¼ to ½ cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon butter (for roux)
- 1 tablespoon flour (for roux)
- 1 teaspoon sugar
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 450°F and grease a large baking sheet. Cut the tomatoes into 2-inch pieces, dice half an onion, and peel five cloves of garlic.
- Arrange and Season: Spread the tomatoes, onion, and garlic evenly on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle salt and pepper to taste, and toss everything to coat properly.
- Roast the Vegetables: Place the baking sheet in the oven and roast for 30 minutes until the tomatoes and garlic are blistered and caramelized, which intensifies their natural sweetness and flavor.
- Blend with Basil: After roasting, let the vegetables cool slightly. Transfer them to a blender along with ¼ cup of fresh basil and blend until you achieve a smooth consistency.
- Make the Roux: In a pot over medium heat, melt 1 tablespoon of butter. Whisk in 1 tablespoon of flour and cook to form a smooth roux, which helps to thicken the soup without lumps.
- Add Broth and Tomato Blend: Gradually pour in 1 quart of vegetable broth while stirring continuously. Then add the blended tomato mixture to the pot. Stir in 1 teaspoon sugar and let the soup simmer for 10 minutes to allow flavors to meld.
- Finish with Cream: If desired, stir in ¼ to ½ cup of heavy cream and heat through gently. Avoid boiling after adding cream to preserve its creaminess and prevent curdling.
Notes
- Roasting the tomatoes enhances their natural sweetness and adds depth to the soup.
- The roux is essential to thicken the soup and give it a smooth texture.
- Adjust cream quantity to your preference for richness or omit for a lighter soup.
- Use fresh basil for best flavor, but dried basil can be substituted if needed.
- Serve with crusty bread or grilled cheese for a classic pairing.
