Go Back
Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

Roasting is what makes this tomato soup taste like it simmered all afternoon. Tomatoes, onion and whole garlic cloves go into a hot oven until their edges blacken and their juices thicken, then everything is blended with stock and a big handful of fresh basil. The result is a smooth, deep red soup with a slightly smoky sweetness that canned-tomato versions rarely have.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 lb ripe tomatoes Roma or a mix, halved
  • 1 yellow onion large, cut into wedges
  • 6 cloves garlic unpeeled
  • 3 tbsp extra-virgin olive oil plus more for serving
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 2 cups vegetable stock or chicken stock
  • 1 slice day-old bread crusts removed, about 1 oz
  • 1 cup fresh basil leaves loosely packed
  • 1 tsp balsamic vinegar or a pinch of sugar if needed
  • 1/4 tsp red pepper flakes optional

Method
 

  1. Heat the oven to 425°F (220°C). Spread the tomatoes cut side up on a large rimmed baking sheet with the onion wedges and garlic cloves.
  2. Drizzle with the olive oil, sprinkle with salt, pepper and red pepper flakes, and roast for 40–45 minutes, until the tomatoes have collapsed and the edges are browned.
  3. Squeeze the garlic out of its skins. Scrape the vegetables and every bit of juice from the pan into a large pot.
  4. Add the stock and the bread. Bring to a simmer over medium heat and cook for 10 minutes, until the bread is completely soft.
  5. Remove from the heat, add the basil and blend until smooth with an immersion blender, or in batches in a countertop blender with the lid vented.
  6. Taste and adjust with salt, balsamic vinegar and more stock if it is too thick. Serve with a drizzle of olive oil and a few small basil leaves.

Notes

  • Do not crowd the pan; use two sheets if needed so the tomatoes roast instead of steam.
  • Hot liquids expand in a blender. Fill it no more than halfway and hold the lid down with a towel.