Okay, let’s talk about the BEST tomato basil soup you’ll ever make! Seriously, this isn’t just any soup. It’s like a warm hug in a bowl, but with a flavor explosion. What makes it so special? Well, we’re roasting the tomatoes, which brings out this incredible sweetness you just can’t get any other way. AND, we’re caramelizing the onions. Trust me, that little bit of extra effort is SO worth it.
My grandma used to make a simpler version, but I’ve tweaked it over the years, and this roasted tomato and caramelized onion combo is now my absolute go-to. Every time I make this, my kitchen smells incredible, and everyone raves about it. I can’t wait for you to try it!
Why You’ll Love This Tomato Basil Soup
Quick and Easy
Seriously, even if you’re not a whiz in the kitchen, you can totally nail this! No fancy techniques, just simple steps. I promise!
Bursting with Flavor
Roasting the tomatoes? Caramelizing the onions? Yeah, that’s where the magic happens. You get this deep, rich flavor that’s just… wow.
Vegetarian Delight
Need a meatless meal that’s actually satisfying? This is it! It’s packed with veggies and so filling. You won’t even miss the meat, I swear!
Ultimate Comfort Food
Rainy day? Feeling a little down? This soup is like a warm blanket for your soul. It’s cozy, comforting, and just makes everything better, y’know?
Ingredients for the Best Tomato Basil Soup
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing tomato basil soup. Don’t skimp on the fresh stuff – it makes ALL the difference, trust me!
- 4 pounds plum or roma tomatoes, cut in half lengthwise (yep, get the good ones!)
- 6 garlic cloves, peeled and roughly chopped (no need to be perfect here!)
- 1/4 cup olive oil, divided (the good stuff, if you have it!)
- 1 teaspoon sea salt, divided, plus more to taste (we’ll adjust later!)
- 1/2 teaspoon ground black pepper, divided, plus more to taste (freshly ground is best!)
- 2 medium yellow onions, chopped (don’t worry about being too precise)
- 1 teaspoon Italian seasoning (I like a robust blend!)
- 2 cups vegetable broth, plus more as needed (low sodium is my go-to)
- 2 cups fresh basil leaves, packed, plus more for garnishing (smell that aroma!)
- shredded or grated Parmesan cheese (for serving – optional, but highly recommended!)
The Tomato Basil Soup Base
Seriously, those plum or Roma tomatoes? They’re the key! They’ve got the best flavor and aren’t too watery. Don’t even think about using those pale, sad supermarket tomatoes, okay?
How to Make Tomato Basil Soup: Step-by-Step Instructions
Roasting the Tomatoes
Okay, first things first! Crank up your oven to 400F. While it’s heating up, toss your halved tomatoes and chopped garlic with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Spread them all out on a baking sheet lined with parchment paper (makes cleanup a breeze!). Roast for 40 minutes. Trust me, that roasting is where the magic happens – it concentrates all that tomato-y goodness!
Caramelizing the Onions
While those tomatoes are doing their thing, let’s get those onions going! In a big pot (a Dutch oven is perfect if you have one), heat the remaining tablespoon of olive oil over medium heat. Add your chopped onions, the rest of the salt (1/2 tsp), and a pinch of pepper (about 1/4 tsp). Now, here’s the key: patience! Cook them low and slow, stirring every so often, until they’re beautifully browned and caramelized – about 20 minutes. Don’t rush this step; it adds SO much flavor!
Blending the Tomato Basil Soup
Alright, tomatoes are roasted, onions are caramelized… time to bring it all together! Add your Italian seasoning and vegetable broth to the pot with the onions, and let it simmer for 5-10 minutes. Then, carefully transfer those roasted tomatoes (garlic and all the yummy juices too!) into the pot. Add your fresh basil. Now, for the fun part: blending! An immersion blender is easiest – just stick it right in the pot and blend until smooth. If you don’t have one, carefully transfer the soup to a regular blender (in batches, if needed!) and blend until smooth. Careful, hot soup splatters!
Serving your Delicious Tomato Basil Soup
Taste your soup and add more salt and pepper if needed. If it’s too thick, just add a little more vegetable broth until it’s the perfect consistency. Ladle it into bowls, garnish with some fresh basil leaves, and sprinkle with Parmesan cheese (if you’re feeling fancy!). Serve with crusty bread, grilled cheese, or crackers for dipping. Yum!
Tips for the Perfect Tomato Basil Soup
Okay, wanna make this soup *extra* amazing? Don’t be afraid to play with the seasonings! A pinch of red pepper flakes adds a nice kick. And remember, you can always add more broth to thin it out if it’s too thick. Taste as you go – that’s my #1 rule!
Tomato Basil Soup Variations
Want to mix things up a bit? Go for it! This tomato basil soup is super versatile. How about adding a swirl of cream at the end for extra richness? Or a dollop of pesto? So good! Roasted red peppers would be amazing in here too. And if you like a little heat, try a pinch of cayenne pepper. Seriously, experiment and make it your own! Don’t be afraid to get creative – that’s what cooking’s all about, right?
Serving Suggestions for Tomato Basil Soup
Okay, so you’ve got this amazing tomato basil soup… what do you serve with it? Crusty bread is a MUST for dipping, duh! Grilled cheese sandwiches are a classic pairing. Or, if you want something lighter, a simple green salad is perfect. Honestly, this soup is so good, it’s amazing all on its own, too!
Frequently Asked Questions About Tomato Basil Soup
Got questions? I got answers! Here are a few things folks often ask me about making tomato basil soup.
Can I use canned tomatoes for this tomato basil soup recipe?
Okay, confession time: I *always* prefer fresh tomatoes when they’re in season. But, hey, sometimes you just gotta use what you’ve got! If you’re using canned, go for good-quality crushed tomatoes or diced tomatoes in juice. You’ll need about 4 pounds’ worth. Just know that roasting fresh tomatoes really does make a difference in the flavor, so try to use them if you can!
How long does tomato basil soup last in the refrigerator?
Good news! This soup keeps really well. You can store it in an airtight container in the fridge for up to 3-4 days. Just make sure it’s cooled down completely before you pop it in there.
Can I freeze tomato basil soup?
Yep, absolutely! This soup freezes like a dream. Let it cool completely, then pour it into freezer-safe containers or bags. It’ll keep for up to 2-3 months. Just thaw it out in the fridge overnight before reheating.
What is the best way to reheat tomato basil soup?
Easy peasy! You can reheat it on the stovetop over medium heat, stirring occasionally, until it’s warmed through. Or, if you’re in a hurry, you can microwave it – just be sure to stir it every minute or so to heat it evenly. Watch out, it can splatter!
Nutritional Information for Tomato Basil Soup
Just a heads-up: these numbers are all estimates! They’ll change depending on the exact ingredients you use, so don’t take ’em as gospel, okay?
Enjoy Your Homemade Tomato Basil Soup!
Okay, go make this soup! You won’t regret it. And hey, if you loved it (and I know you will!), leave a comment or give it a rating. I love hearing from you guys!
Print
Devastating Tomato Basil Soup with a 4-Pound Secret
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: Italian
- Diet: Vegetarian
Description
Make tomato basil soup from scratch with this simple and delicious recipe. It features roasted tomatoes, caramelized onions, and fresh basil for a creamy, comforting, and flavorful experience.
Ingredients
- 4 pounds plum or roma tomatoes, cut in half lengthwise
- 6 garlic cloves, peeled and roughly chopped
- 1/4 cup olive oil, divided
- 1 teaspoon sea salt, divided, plus more to taste
- 1/2 teaspoon ground black pepper, divided, plus more to taste
- 2 medium yellow onions, chopped
- 1 teaspoon Italian seasoning
- 2 cups vegetable broth, plus more as needed
- 2 cups fresh basil leaves, packed, plus more for garnishing
- shredded or grated Parmesan cheese
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper, set aside.
- Add tomatoes and garlic to a large bowl and toss them with 3 Tablespoons of olive oil. Spread tomatoes and garlic onto the prepared baking sheet in a single layer and sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Roast for 40 minutes.
- While tomatoes are roasting, in a Dutch oven or large pot, heat remaining 1 Tablespoon of olive oil over medium heat. Add the chopped onions, 1/2 tsp of salt and 1/4 tsp pepper. Saute, stirring occasionally until onions are translucent and start to brown and caramelize, about 20 minutes.
- Once onions are caramelized add Italian seasoning and vegetable broth. Let simmer for 5-10 minutes.
- At this point your tomatoes should be done roasting. Remove from the oven and let them cool slightly before transferring the tomatoes, along with the garlic and juices into the Dutch oven. Turn down heat and add fresh basil.
- Use an immersion blender to blend the soup until smooth. If you do not have an immersion blender you can use a blender. Carefully transfer the soup mixture into your blender and blend until smooth or until you reach your desired consistency. You may need to do this in batches, depending on the size of your blender.
- Taste and add any additional salt and pepper and more vegetable broth, if desired, to reach your preferred consistency. When ready to serve, divide soup into 4 bowls. Garnish with fresh basil and serve with parmesan cheese, as well as, crusty bread, grilled cheese or crackers.
Notes
- Serve with crusty bread, grilled cheese, or crackers.
- Adjust broth for desired consistency.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 15g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
