Roasted Tomato Basil Soup

Picture this: snow if falling outside, there’s a fire glowing inside your fireplace and you’re curled up on the couch next to your pup with a warm bowl of roasted tomato soup and a yummy grilled cheese. Sounds magical right? Too bad I don’t have a fireplace or a dog (hey husband, let’s work on the latter! HAH). Even still, this is the PERFECT comfort food meal. It doesn’t get more classic than tomato soup and a grilled cheese. Fun fact, I actually hate tomato soup from a can. I grew up on my Nonna’s pasta fagioli and I always wanted canned tomato soup to taste like that and shocker – it doesn’t even come close. Now, this tomato soup not only comes close – it might even be better – SHHH, don’t tell Nonna!

First off, while this soup looks like it takes a while – most of the time is spent waiting for it to cook – both in the oven and on the stove. You do not need to do much, it just takes time for those yummy flavors to combine!! Second, I promise even the worst home cooks can make this recipe. If you can cut a tomato and run a blender, you’ve got this!

PREP TIME	COOK TIME	TOTAL TIME
15 min	1 hour 30 minutes	1 hour 45 minutes

Ingredients

5ish cups of tomatoes [you DO NOT need to measure, honestly the more tomatoes, the more soup, what’s wrong with that?!]
- For my “I need to follow the recipe exactly people….” I used 5 large heirloom tomatoes. You could use a large package of cherry tomatoes, or a dozen average sized tomatoes. Don’t overthink this, I promise the soup will still be amazing!
6-8 cloves of garlic [DON’T peel them – leaving the skin on will protect them from burning]
2 small onions, diced [any type, except red, will work!]
4 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 tbsp butter [here’s my favorite lactose free butter]
1 32 oz. can of chicken broth
1 28 oz. can of crushed tomatoes
8-10 fresh whole basil leaves [save a couple to garnish your soup, it makes it look extra pretty]
OPTIONAL: 1/4 tsp crushed red pepper flakes
OPTIONAL: 1/4 cup heavy cream or half and half [I use organic valley’s lactose free half and half!]
OPTIONAL: parmesan cheese, for garnish [I use go veggie vegan parmesan cheese]

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut the tomatoes in half/quarters (depending on the size) and toss in a bowl. Add in the garlic cloves, 2 tbsp of olive oil, salt + pepper. Toss together and spread out onto the baking sheet in a single layer. Roast for 40 minutes.
After 30 minutes, begin the soup in a large stockpot or dutch oven on the stove top at medium heat. Add in the butter and remaining olive oil. Melt until it combines and add in the onions with a pinch of salt. Cook for about 8-10 minutes or until the onions are translucent. Now’s the time to add in the crushed red pepper flakes if you’re using them!
When the tomatoes have finished in the oven, remove the garlic cloves from the baking sheet. Carefully cut the edge of the clove and squeeze out the roasted garlic into the soup. Careful, these will be hot so feel free to let them sit for a minute or use a spoon to help you get out the good stuff!
Stir in the canned tomatoes, chicken stock, basil leaves, roasted tomatoes + garlic. Simmer uncovered on low for about 40 minutes.
Now’s the fun part! – hit the soup with an immersion blender until smooth. Advice, don’t start the immersion blender until it is in the soup or things are gonna get REALLY messy (yes, I’m speaking from experience)! If you don’t have an immersion blender, no worries, carefully (it’s HOT!) pour the mixture into a blender or food processor and blend until smooth! Return the soup to the stock pot/dutch oven. If you want your soup to be a little more creamy – add in the heavy cream/half and half.
Pour soup into bowls and garnish with fresh basil and parmesan cheese! Note: I HIGHLY recommend serving this with a grilled cheese – it’s the perfect comfort food combo – and it’s great for soaking up all that yummy soup!