Roasted Tomato Basil Soup

08.01.2015

Roasted Tomato Basil Soup | Cooking Classy

Is there a soup that says summer like a fresh tomato basil soup does? I’ve always loved tomato soup, anything but the canned kind though. This time around I roasted the tomatoes, onions and garlic to give the soup more depth of flavor and it really made the soup over-the-top delicious! This soup requires minimal ingredients but yields such amazing results! When you combine several pounds of fresh tomatoes, several cups of fresh basil and a fair amount of garlic you know it’s got to be good. This is the perfect use for the abundance of tomatoes you have in your garden or those you’ll find at the farmers market.

If you want to keep it extra healthy you can just serve the soup sans grilled cheese croutons but if you want to go all out, definitely make them! They really just make the soup that much better. Yes just picture it, a perfectly toasted, golden, crisp crusted, gooey, melty grilled cheese crouton soaking in a perfectly fresh roasted tomato basil soup. It’s heavenly and you need to try it! Summer produce was made for things like so.

Roasted Tomato Basil Soup | Cooking Classy Roasted Tomato Basil Soup | Cooking ClassyRoasted Tomato Basil Soup | Cooking ClassyRoasted Tomato Basil Soup | Cooking ClassyRoasted Tomato Basil Soup | Cooking Classy

Roasted Tomato Basil Soup

Yield: About 6 servings

Ingredients

  • 2 1/4 lbs Roma tomatoes, halved lengthwise
  • 1 1/4 lbs Cherry tomatoes
  • 4 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 8 cloves garlic, peeled and left whole
  • 2 small yellow onions, sliced just under 1/2-inch thick
  • 2 cups (32g) lightly packed fresh basil leaves
  • 4 - 5 cups vegetable broth
  • Grilled cheese croutons (optional), see notes

Directions

  • Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright). Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes (I didn't do this with mine but later wished I would have so I'd recommend it so the soup isn't loaded with peels. If you want some peel then I'd peel at least half). Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm topped with grilled cheese croutons if desired.
  • Recipe source: inspired by Tyler Florence

Notes

For the grilled cheese croutons use 6 slices of hearty sandwich bread, brush outsides of all slices with 1/2 Tbsp of butter on each. Sprinkle about 1/2 cup (2 oz) shredded mozzarella or cheddar over non-buttered sides of three slices. Top with remaining 3 slices of bread with buttered side up. Cook in a non-stick skillet over medium heat, reducing to medium-low as needed, until bottom is golden brown. Flip and cook opposite side until golden. Cool just slightly then cut into squares.

http://www.cookingclassy.com/2015/08/roasted-tomato-basil-soup/

Roasted Tomato Basil Soup | Cooking Classy

41 comments

  • Medha @ Whisk & Shout: This looks sooo yummy! Pinning :) August 1, 2015 at 10:43am Reply

    • Jaclyn: Thanks for sharing Medha! August 5, 2015 at 10:35pm Reply

  • eydie: Would this freeze well or would you recommend
    canning instead? August 1, 2015 at 5:15pm Reply

    • Jaclyn: I imagine both would work. I never do either so my advice probably isn’t the best :). We finish soup around here too fast. August 12, 2015 at 5:41pm Reply

  • Cathleen @ A Taste Of Madness: I would definitely do the croutons! I have never really thought of summer as a soup kind of season, but if it were this soup, I would be all over it!! August 1, 2015 at 6:07pm Reply

  • Paola: A very great recipe, that speaks me of summer and smells like sea and sun. August 2, 2015 at 7:22am Reply

  • Malia @ Small Town Girl: Wow this sounds incredible. I think I might try canning this using tomatoes from my garden! August 2, 2015 at 3:58pm Reply

  • Bella B: This looks absolutely delicious!
    August 2, 2015 at 7:09pm Reply

  • Leo Sigh: This looks amazing and so easy to make :)

    Sadly, I’ll probably try this but without the grilling first. I live in Bangkok and the heat here is ridiculous all year round, so anything that requires the oven on for longer than a couple of minutes is usually a no go for me as my apartment ends up like a furnace :)

    Will still definitely do this though, but without the grilling as, even without that, I’m sure it’s great and what a simple recipe. Thanks :) August 3, 2015 at 1:58am Reply

    • Terena: use a frying pan or wok to stir fry them up a bit, instead of in oven? April 14, 2016 at 7:43am Reply

  • Erica J: This was amazing. Tastes just like the tomato soup at Newk’s, which I love. Even my kids loved it. August 4, 2015 at 5:22pm Reply

  • Talia: What a timely post! I have soooo many tomatoes in my garden and need to use them! This will be perfect. Quick Question: do you think this would freeze well?? August 5, 2015 at 8:16am Reply

    • Jaclyn: I rarely freeze anything so I can’t say for sure, I imagine it would since there’s not pasta or milk/roux etc. August 5, 2015 at 10:15pm Reply

      • Talia: Thank you! August 6, 2015 at 7:23am Reply

  • Shabeer Ahmad: Looks so beautiful delicious to watch thanks for the recipe. I’ll try it. August 8, 2015 at 12:36am Reply

  • call me Wally: If it tastes half as good as it looks, it’s WONDWEFUL! August 8, 2015 at 12:43pm Reply

    • Jaclyn: Thanks for the compliment :)! August 8, 2015 at 9:49pm Reply

  • Sandra @ Heavenly Home Cooking: This looks delicious! Tomato soup was always my favorite when I was a kid. Still love it. Adding grilled cheese croutons is a great idea! August 9, 2015 at 10:59pm Reply

  • Maria McNamara: Literally just got done making this and devouring it. It was SO delicious. I love Caprese so I knew I would love this.

    I just have one question. When I blended mind it came out more like a brown then bright red like yours. Any idea why that would happen? I re-read your instructions many times to see if I did anything wrong. I didn’t. Any ideas? August 19, 2015 at 4:31pm Reply

    • Jaclyn: It sounds like yours just may have been a little more roasted than mine which sounds good to me :). It could also just be the tomatoes to begin with, some have more color than others. I’m so glad you liked it though! August 19, 2015 at 4:41pm Reply

  • Heather: Made this for dinner tonight, it was fantastic AND my husband and kiddo loved it too! Thanks! August 31, 2015 at 7:56pm Reply

  • Jeannine Kelly: WARNING
    Do not put hot liquid in a traditional blender. I did and ended up with a couple burns. I don’t know what an emulsion blender is but wonder if it is supposed to be an emersion blender. September 5, 2015 at 6:07am Reply

    • Jaclyn: I’m so sorry that happened!! Did you fill it halfway full? I’ve never had mine “explode” if only filled halfway. And thanks for pointing out the word, I can’t believe I put that (late night working). Two entirely different things lol. It is an immersion blender :). September 9, 2015 at 4:33pm Reply

    • Carroll King: If you take the little round plastic thingy out of the lid and then cover the hole with a clean kitchen towel… it won’t explode. October 2, 2015 at 6:56pm Reply

  • Christine: Made this tonight and it was delicious! How do I avoid burning the tomatoes and onions? I may not have used enough olive oil… It still turned out amazing! I can’t wait to make it again. September 6, 2015 at 11:04pm Reply

    • Jaclyn: A little more oil may help, a little less cooking time, and you could even try tenting with foil near the end which should reduce browning. Hope that helps! September 8, 2015 at 11:42pm Reply

  • Elaine: this looks delicious! I have lots of tomatoes, but they aren’t Roma’s. Will this work with juicier toms? September 18, 2015 at 8:22pm Reply

  • Jennifer: Omg!!! This is amazing!! Just finished making it. I only had 1 cup of fresh basil so had to use dried as well and it still tastes fabulous! The croutons are great too! I used a whole grain crusty baguette…yum!! September 23, 2015 at 2:52pm Reply

  • Karen: I made this today. roasted regular and roma tomatoes about one hr. The onions I had to keep an eye on so they wouldn’t get too singed. I only had chicken stock in the house and used that along with fresh basil. The blender gave me the perfect consistancy. I made grilled baguette slices with sundried tomato spice and served with a sprinkle of mozzarella and cheddar grated. Superb! September 23, 2015 at 3:33pm Reply

  • Lisa: i tried this recipe today. It was good, but very similar to a tomato soup I make using canned tomatoes. To me, it was not worth the additional time and money. As I said, it was good, but I will stick with my simpler one. September 25, 2015 at 6:36pm Reply

  • Judy: I’m so looking forward to trying this recipe now that fall is here! My only question is can I use canned roasted tomatoes that I already have in my pantry? If yes, how many cans and what size? Thank you!!! I can’t wait to try it!! November 5, 2015 at 2:23pm Reply

    • Jaclyn: It would probably work fine it just won’t be as good. I’d just go with equal weights from the fresh listed to canned. Hope you enjoy it! November 12, 2015 at 5:34pm Reply

  • Elisabeth: Where is the garlic in the recipe? I see it in the ingredients, but not the instructions. Am I missing something? January 5, 2016 at 12:32pm Reply

    • Jaclyn: It’s added there with the onions :). January 5, 2016 at 4:34pm Reply

  • Catherine: do you bake the garlic cloves with the onions and tomatoes??? January 5, 2016 at 5:18pm Reply

  • MiMi: The word “amazing” is so overused these days. Let’s find a new word. This looks and sounds delicious. January 10, 2016 at 8:08am Reply

  • Rachel: Just found this recipe this morning and we just had it for dinner! It was awesome my fiancée and I both loved it! Smells amazing too. Thanks for posting! February 28, 2016 at 2:25pm Reply

  • Lucy Mauterer: Can’t have gluten or dairy so the croutons are out. I don’t like onions and make my tomato soup with Roma tomatoes too, as ripe as I can get them. I quarter them and put them all in a large pot, no water. They make their own. Then salt and pepper to taste, cover and cook on lowest heat until they are all squishy and some of the water has cooked out. Then I add a few dollops of butter, cut the fire off an keep covered letting the butter melt. Once that happens, I chop fresh basil into the soup and blend with my blendy wand. I don’t know what to call it. Serve immediately. Usually the family is already standing in line with their bowls. Very minimalist and very healthy. April 11, 2016 at 8:32pm Reply

  • jenn: Thank you Lucy for the Gluten Free and Dairy free version but isn’t butter a dairy product? June 17, 2016 at 9:08pm Reply

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