Roasted Garlic Tomato Basil Soup

This Roasted Garlic Tomato Basil Soup is so simple and delicious! A duo of roasted tomatoes and both roasted and fresh garlic are blended with sautéed onions, san marzano tomatoes, broth and fresh basil for a soul-warming and comforting homemade tomato soup.

Yields approximately 11 cups and will serve 6 to 8.

Course Mains & Entrees, Soups, Stews & Chilis

Cuisine American

Keyword homemade, one pot, vegetarian

Prep Time 15

Cook Time 1 35

Total Time 1 50

Servings servings

Calories 199

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

2 pounds roma tomatoes cut in halve lentghwise
1 pound compari tomatoes halved
1 head garlic top 1/3 cut off
olive oil
kosher salt
1 tablespoon unsalted butter
1 large yellow onion
6 cloves garlic finely chopped
1 teaspoon chopped fresh thyme
4 cups low-sodium chicken broth or vegetable broth
28 ounce canned whole san marzano tomatoes
1 to 2 ounces fresh basil leaves plus more for serving
1/2 teaspoon red pepper flakes plus more for serving (optional)
freshly ground black pepper to taste

FOR SERVING:

6 tablespoons heavy cream
6 tablespoons parmesan cheese freshly grated

US Customary - Metric

Instructions

Preheat your oven to 400°F (or 200°C).
Line a rimmed metal baking sheet with foil for easy clean up. Drizzle a little oil and place the tomatoes cut-side down on to the prepared pan. Drizzle with more oil and season with kosher salt.
Cut off the top third of a whole head of garlic and place on a separate piece of foil. Drizzle with olive oil and season with a pinch of salt. Fold up the edges, crimping tightly to form a pouch or purse and place on the pan with the tomatoes. Roast in your preheated oven for 40 to 50 minutes.
Add butter and olive oil to a large 6 to 7-quart dutch oven and heat over medium to medium-low heat. Add the onion and garlic. Stir and cook for 6 to 8 minutes or until the onions are soft and translucent. Add in the thyme, stir and cook 1 to 2 minutes.
Next add in the roasted tomatoes and any juices that accumulated in the pan. Pour in the chicken or vegetable broth and add in the san Marzano tomatoes and fresh basil. Squeeze in the roasted garlic and add red pepper flakes – if using. Stir, cover and bring to a simmer and reduce to low and simmer for 45 minutes.
Using an immersion blender, puree soup until smooth.
Alternatively, transfer soup to a blender, remove the plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth. Then add back to the pot to keep warm.
Taste and season with kosher salt and freshly ground black pepper to your preference. Serve with a drizzle of heavy cream, freshly grated parmesan, fresh torn basil and freshly ground black pepper. For extra heat, add more red pepper flakes.
See blog post for storage and freezing instructions.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition