There’s something about homemade soups that just warms the soul. Even though it’s already regularly in the 80s here in South Texas, I still find myself craving this Tomato Basil soup—and I’ve never really been a Tomato fan! Guys, when I tell you this is one of the best soups I’ve ever had…it is so creamy, so flavorful, and so pretty too! I love to make grilled cheese sandwiches to dunk in it. Perfect to warm you up if it’s still cold where you live or just because it’s so delicious! It keeps well in the fridge too, so I usually put some in my husband’s thermos for work lunches—if there’s any left! Even my super picky two year old LOVES this soup. He eats a spoonful and says, “Mmm…it’s good!” Makes me smile every time 🙂
The recipe below includes all the ingredients to create the creamy, decadent version of this soup, BUT if you’d like to cut some calories and keep the soup a bit healthier, you can omit the butter and heavy cream altogether OR reduce the quantities OR sub with low fat milk to still get a bit of creaminess. Even without the dairy, this soup is super tasty and full of fresh flavors!
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| Prep Time | 8 minutes |
| Cook Time | 1 hour |
| Servings |
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- 6-8 Tomatoes (use 6-7 vine ripened or 8 Roma--or mix and match!)
- 1 Medium Yellow Onion
- 8 Cloves Garlic
- 2 cups Fresh Basil
- 3-4 cups Vegetable Broth
- 1 stick Butter, unsalted (optional)
- 1/4 cup Heavy Cream (optional)
- Salt and Pepper
Ingredients
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- Preheat oven to 420 degrees.
- Slice tomatoes in half and place on a baking tray. Drizzle with 2-3 Tbs of olive oil and season with salt and pepper. Toss to coat evenly; turn all tomatoes cut-side up.
- Peel onion and slice into 1/4 inch thick discs. Peel garlic cloves and leave whole. Place onion and garlic on separate baking tray; toss with salt, pepper, and olive oil as before.
- Place both trays in oven. Roast onions 30 minutes and tomatoes 40 minutes.
- Remove any pieces of vegetables that look too crispy and remove the tomato peels.
- Add all roasted veggies to a large pot. Add 3 cups vegetable broth and basil. Bring to a boil; reduce to simmer for 20 minutes.
- If desired, add stick of butter and heavy cream; stir to incorporate.
- Blend soup with an immersion blender or in small batches in a blender (with center removed from blender lid to let steam vent). Add remaining vegetable broth for a thinner consistency if desired (I'm usually happy without the extra broth).
- Garnish with some fresh basil if you feelin' fancy 😉 Enjoy! (Keeps well in fridge for 3-4 days)