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Roasted Tomato Soup With Basil {Grilled Cheese Croutons} » Simple And Healthy Recipe! ✅

There is a soup that says summer like homemade roast tomato basil soup does it? In this version, we roast the tomatoes, onions, and garlic in the oven to give it a deeper flavor and it makes the soup really delicious!

Tomato Soup with Fresh Basil

This is how comfort food is made. A lively and healthy soup accompanied by gratin cheese.

This soup is likely to become a highlight of summer dinners and is a great way to use up all those fresh tomatoes from the garden.

It requires minimal ingredients but produces such amazing results! Key ingredients include several pounds of beautifully ripe red tomatoes, lots of fresh, flavorful basil, and a decent amount of garlic for a perfectly fresh-tasting soup.

While there may be several steps, the process is quite simple. Roast the tomatoes and herbs, then bring the soup to a simmer and finish by blending it all together with an immersion blender. And then you have an undeniably delicious Homemade Tomato Basil Soup!

Do you want it to be creamy? Just add 1/2 cup to 1 cup of cream to the soup at the end. And feel free to add some Parmesan cheese too if you can’t resist.

Tomato Basil Soup Recipe Ingredients

  • 2 1/4 pounds Roma tomatoes halved lengthwise
  • 1 1/4 pounds Cherry tomatoes or cherry tomatoes
  • 4 1/2 tablespoons olive oil
  • salt and black pepper
  • 8 teeth Garlic peeled and left whole
  • 2 small yellow onionssliced ​​just under 1/2-inch thick
  • 2 cups (28g) loosely wrapped fresh basildivided
  • 5 cups low sodium vegetable broth
  • Make grilled cheese or grilled cheese croutons (optional), see notes

How to make Roasted Tomato Basil Soup

  1. Preheat oven to 425 degrees. Arrange the tomatoes on a rimmed baking sheet and season with 3 tablespoons olive oil, then season with salt and pepper (arrange Roma halves cut side up).
  2. Arrange onion slices and garlic on a rimmed half sheet and brush with 1 1/2 tablespoons of the remaining olive oil on all sides, sprinkle with salt and pepper.
  3. Place the pan with the tomatoes and the half pan with the onions in the oven (on oven racks placed near the center) and roast the garlic 15 minutes (or until golden brown) and remove, grilled onions 30 – 35 minutes (until the edges are golden brown) and stir, and roasted tomatoes 40 – 45 minutes until lightly golden.
  4. Put the roasted tomatoes, onions and garlic in a large saucepan. Add the vegetable broth and basil. Season with salt and pepper to taste.
  5. Bring to a boil, cover, then lower heat and simmer for 20 minutes.
  6. Blend soup with an immersion blender or in small batches in a blender (fill blender only half full and remove center insert and cover with dish towel).
  7. Serve hot topped with grilled cheese or grilled cheese croutons if desired.

storage

  • Store the soup in an airtight container.
  • The soup can be stored in the refrigerator for up to 4 days.
  • Or freeze the soup for up to 3 months.

Helpful tips

  • Use the best quality and freshest tomatoes possible for the best tasting soup. Tomatoes should be nice and red and avoid soft tomatoes.
  • If you don’t have a hand mixer, you can blend the soup in batches in a blender. Just don’t fill it more than half full, remove the lid as well, and cover it with a kitchen towel before mixing (so it doesn’t pop due to heat buildup).
  • You can buy hand mixers online if you’re looking to own one (I highly recommend them, they’re so handy). I have this one and this one cheaper.
  • Skinning tomatoes after roasting is optional, though I’ve decided I like the little bit of charcoal in them, so I usually leave them on. If you blend the soup well, they are not noticeable.
  • If you like, you can leave the basil on the sprigs in the soup, then remove the basil before blending the soup.

More Easy Tomato Soup Recipes

Tomato Soup with Roasted Basil

This soup requires minimal ingredients but produces such amazing results! When you combine several pounds of fresh tomatoes, several cups of fresh basil, and a good amount of garlic, you know it has to be good.

Servings: 6

  • 2 1/4 pounds Roma tomatoes, halved lengthwise
  • 1 1/4 pounds cherry tomatoes or cherry tomatoes
  • 4 1/2 tablespoons olive oil, divided
  • salt and black pepper
  • 8 garlic cloves, peeled and left whole
  • 2 small yellow onions, sliced ​​just under 1/2-inch thick
  • 1 1/2 cups (26 g) lightly packed fresh basil, divided
  • 5 cups low-sodium vegetable broth
  • Make grilled cheese or grilled cheese croutons (optional), see notes
  • Preheat oven to 425 degrees. Arrange the tomatoes on a rimmed baking sheet and season with 3 tablespoons olive oil, then season with salt and pepper (arrange Roma halves cut side up).

  • Arrange onion slices and garlic on a rimmed half sheet and brush with 1 1/2 tablespoons of the remaining olive oil on all sides, sprinkle with salt and pepper.

  • Place the pan with the tomatoes and half a pan with the onions in the oven side by side and roast the garlic 15 minutes (or until lightly browned) and remove, roast the onions 30 – 35 minutes (until that the edges are not browned) and remove, and the tomatoes 40 – 45 minutes until golden brown.

  • Put the tomatoes, onions and garlic in a large pot. Add the vegetable broth and about 3/4 of the basil. Season with salt and pepper to taste.

  • Bring to a boil, cover, then lower heat and simmer for 20 minutes.

  • Blend soup with an immersion blender or in small batches in a blender (fill blender only half full and remove center insert and cover with dish towel). Serve hot topped with the remaining basil (chopped).

For Grilled or Grilled Cheese Croutons:

  • Use 6 slices of hearty sourdough bread, wheat or white. Brush the outside of all slices with 1/2 tablespoon of butter in each. Sprinkle with 1/2 cup (2 ounces) grated mozzarella or cheddar cheese on the unbuttered sides of three slices. Top with remaining 3 bread slices buttered side up. Cook in skillet over medium heat, reducing to medium-low as needed, until bottom is golden brown. Flip and cook on the opposite side until golden brown. Cut it in half if you’re serving it as a sandwich or if you’re serving it as croutons in soup, let cool slightly, then cut into squares.
  • If you prefer, you can remove the skin from the tomatoes. You can also leave the basil on the sprigs, then remove the sprigs before blending if desired.
  • For a creamy tomato soup, you can add 1/2 cup to 1 cup of cream to the soup. For a cheesy flavor, you can serve with finely grated Parmesan cheese.
  • The recipe makes about 9 cups of soup.
  • Gratin cheese not included in the nutritional price.

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