Creamy Roasted Tomato Basil Soup
Soup's on! This recipe for classic tomato basil is so creamy you won't believe it's dairy-free!
- 3 lbs. (about 1.5 kgs) ripe tomatoes halved with seeds removed
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large yellow onion coarsely chopped
- 6 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 28 ounces (800 grams, 1 can) whole peeled tomatoes
- 2-3 cups fresh basil leaves roughly torn
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 4 cups (950 ml) low-sodium chicken broth
Preheat the oven to 400 degrees F (200 C). In a large bowl, combine the tomato halves, 1/4 cup of olive oil, kosher salt, and pepper; toss to combine. Spread out the tomato halves on a rimmed baking sheet, and roast for about 45 minutes. Set aside. (This step can be done several hours in advance.)
In a Dutch oven or large stockpot over medium heat, warm the remaining 2 tablespoons olive oil. Add the onions to the pot and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add the garlic and red pepper flakes, and cook just until fragrant, about 1 minute more. Stir in the canned tomatoes, roasted tomatoes, basil, thyme, and chicken broth. Bring the entire mixture to a boil, then lower the heat and simmer, uncovered, for 40-50 minutes.
Use an immersion blender, standard blender, or food processor to puree the soup until smooth, and serve.
- IMPORTANT: If you puree the soup in a standard blender or food processor, be very careful when pouring and be sure to vent the steam, otherwise you will end up with a dangerously literal hot mess!
- I truly believe an immersion blender, also known as a stick blender, is worth its weight in gold for recipes like this. A good model is not expensive and will allow you to puree the soup effortlessly right in the cooking pot, with zero additional time or hassle. Here's the immersion blender I use and love. This is an affiliate link, meaning that if you click through and make a purchase, I will receive a small commission. There is no additional cost to you. Thank you for supporting Nourish and Fete!
- This soup keeps extremely well. Store in the fridge for 4-5 days, or freeze for 2-3 months and defrost overnight in the fridge.
- If you know any new parents, people going through a tough time, or anyone else in need of a meal, homemade soup and breadsticks or fixings for a grilled cheese usually go over pretty well. Just a thought. :)
- Recipe adapted, as so very many good things are, from Ina Garten.
Calories: 137kcal, Carbohydrates: 14g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 769mg, Potassium: 737mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1880IU, Vitamin C: 35.7mg, Calcium: 70mg, Iron: 2mg
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