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Roasted Tomato Basil Soup

This tomato soup gets its flavor from roasting all the vegetables first. Roasting the tomatoes, bell pepper, onion, and garlic on a sheet pan caramelizes them and creates a much deeper, sweeter flavor than you can get from simmering canned tomatoes.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

For Roasting

  • 1 1/2 lbs large tomatoes ~3-4 tomatoes, roughly chopped
  • 1/2 lb Roma tomatoes ~4 Romas, roughly chopped
  • 1/2 pint cherry tomatoes
  • 1/2 red bell pepper roughly chopped
  • 1/2 large onion roughly chopped
  • 1 whole garlic cluster head, top sliced off
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon chili flakes
  • 1 teaspoon truffle salt or kosher salt
  • 1/2 teaspoon black pepper

For Finishing the Soup

  • 1 tablespoon butter
  • 3 tablespoons tomato paste
  • 2 tablespoons fresh basil chopped
  • 1 cup chicken broth
  • 1 1/2 teaspoons vegetable base like Better Than Bouillon
  • 1 1/2 teaspoons coconut sugar or regular sugar
  • 1/2 cup heavy cream

Instructions

  • Preheat oven to 425°F.
  • Spread chopped tomatoes, bell pepper, onion, and garlic on baking sheet.
  • Drizzle with olive oil and sprinkle with seasonings.
  • Roast 20-30 minutes until caramelized, broil last few minutes for char.
  • Squeeze roasted garlic from skins into large bowl.
  • Add roasted vegetables and juices to bowl.
  • Purée with immersion blender until smooth.
  • Melt butter in pot, add tomato paste and fresh basil.
  • Cook 2-3 minutes, stirring constantly.
  • Add vegetable purée, chicken broth, vegetable base, and sugar.
  • Simmer and stir, adjusting seasonings.
  • Pour in heavy cream, simmer 10 more minutes.
  • Blend again for extra smoothness if desired.

Notes

Sugar balances tomato acidity, not for sweetness.