Tomato Basil Soup

Total Time Prep: 1 hour 10 min. Cook: 25 min.
Yield 2 quarts
Test Kitchen Approved
Our homemade tomato basil soup recipe is even better than what you may find in a restaurant, thanks to roasted tomatoes, roasted garlic and plenty of fresh basil. A little half-and-half cream added towards the end of the cooking time makes the soup creamy.

Ingredients

  • 3 pounds plum or Roma tomatoes, cored and halved
  • 6 garlic cloves, smashed
  • 4 tablespoons olive oil, divided
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 medium onion, chopped
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 2 cups reduced-sodium vegetable broth
  • 2 cups loosely packed basil leaves
  • 1/2 cup half-and-half cream
  • Fresh cracked pepper

Directions

  1. Preheat oven to 400°. Place tomatoes and garlic on a greased 15x10x1-in. baking sheet. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Roast until tomatoes have burst and are caramelized, about 1 hour.
  2. Heat remaining 2 tablespoons oil in a Dutch oven or stock pot. Add onion; cook until tender, 3-4 minutes. Stir in dried oregano, cayenne, remaining 1 teaspoon salt and 1/4 teaspoon pepper. Add roasted tomatoes and garlic, stock and fresh basil; simmer 15-20 minutes. Add cream.
  3. Using an immersion blender; puree to desired consistency. Serve soup in bowls; garnish with fresh cracked pepper.

Nutrition Facts

1 cup: 125 calories, 9g fat (2g saturated fat), 8mg cholesterol, 495mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 3g protein.

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