Description
This is the best tomato soup recipe you’ll ever try. It’s rich, creamy, and packed with flavor.
Ingredients
Scale
- 3 pounds tomatoes (fresh, cut into 2” pieces)
- ½ onion (diced, 1 cup)
- 5 cloves garlic (peeled and chopped)
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper (freshly ground)
- ¼ cup fresh basil
- 2 Tablespoons salted butter
- 2 Tablespoons all-purpose flour
- 1 Tablespoon granulated sugar
- 1 quart vegetable broth
- ¼ to ½ cup heavy cream (optional)
Instructions
- Preheat oven to 450 degrees F. Lightly grease a large baking sheet, set aside.
- Combine tomatoes, onion, garlic, olive oil, salt and pepper in a large bowl.
- Spread tomato mixture onto prepared baking sheet in a single layer and roast for 15 minutes.
- Remove from oven, stir, and roast for an additional 15 minutes, broiling during the last 2-3 minutes so that some of the tomatoes get lightly charred.
- Add roasted tomato mixture to the container of a high-powered blender and blend until smooth.
- Melt the butter in a large pot over medium-high heat.
- Whisk in the flour and cook until bubbly and lightly browned.
- Add vegetable broth and sugar to the roux and whisk until smooth.
- Add the blended tomato mixture to the pot and whisk until smooth. Add heavy cream if desired.
- Cook over medium-low heat for 15 minutes, or until thick. Adjust salt and pepper as needed.
- Serve warm with croutons or chopped fresh basil.
Notes
- Tomatoes: canned tomatoes work well.
- Olive Oil: avocado oil or canola oil can be used.
- Salted Butter: unsalted butter is an option.
- All-purpose flour: consider gluten-free all-purpose flour.
- Granulated sugar: honey or brown sugar are alternatives.
- Vegetable broth: chicken broth can be used.
- Heavy cream: substitute with whole milk or half and half.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For freezing, use freezer-friendly containers and freeze for up to 2 months.
- Thaw overnight in the fridge and reheat on the stove over medium-low heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 111
- Sugar: 7g
- Sodium: 653mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 8mg
Keywords: Tomato Soup, Best Tomato Soup Recipe, Soup Recipe, Vegetarian Soup