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Best Tomato Soup Recipe

Best Tomato Soup Recipe

This is the best homemade tomato soup recipe with fresh tomatoes, roasted garlic, and basil for a rich, creamy flavor.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Italian
Servings 8 servings
Calories 111 kcal

Equipment

  • large pot
  • Vitamix blender
  • measuring spoons
  • measuring cups
  • whisk
  • spatula

Ingredients
  

  • 3 pounds tomatoes fresh, cut into 2” pieces
  • 0.5 onion onion diced, 1 cup
  • 5 cloves garlic peeled and chopped
  • 2 Tablespoons olive oil
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon black pepper freshly ground
  • 0.25 cup fresh basil
  • 2 Tablespoons salted butter
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon granulated sugar
  • 1 quart vegetable broth
  • 0.25 to 0.5 cup heavy cream optional

Instructions
 

Roast the Tomatoes

  • 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.

Blend the Tomatoes

  • Add roasted tomato mixture to the container of a high-powered blender, making sure to scrape all the contents of the baking sheet into the blending container.
  • Add fresh basil and blend the mixture on high speed until smooth (about 1 minute).

Make the Tomato Soup

  • Melt the butter in a large pot over medium-high heat.
  • Once the butter is melted, whisk in the flour and cook until the mixture is bubbly and lightly browned (about 30 to 60 seconds).
  • Add the vegetable broth and sugar to the roux and whisk until smooth.
  • Add the blended tomato mixture to the pot and whisk until smooth. If desired (for a creamier soup), add ¼ to ½ cup heavy cream.
  • Cook over medium-low heat for 15 minutes, or until thick.
  • Taste and adjust salt and pepper as desired.
  • Serve warm with croutons, chopped fresh basil, etc.

Notes

Ingredient substitutions: canned tomatoes for fresh, avocado or canola oil for olive oil, unsalted butter for salted, gluten-free flour for all-purpose, honey or brown sugar for granulated sugar, chicken broth for vegetable broth, whole milk or half and half for heavy cream.

Nutrition

Serving: 1cupCalories: 111kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 8mgSodium: 653mgPotassium: 421mgFiber: 2gSugar: 7gVitamin A: 1796IUVitamin C: 25mgCalcium: 23mgIron: 1mg
Keyword Best Tomato Soup Recipe, Creamy, gluten free, Homemade, soup, vegetarian
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