Fresh Tomato Soup with Roasted Tomatoes and Basil
Fresh tomato soup is a smooth and savory soup that’s simple to prepare. Made with roasted tomatoes, basil, and sweet onions, this soup is perfect for easy weeknight meals or hosting guests, topped with croutons and parmesan cheese. Enjoy it with crusty bread or grilled cheese for a cozy, crowd-pleasing meal.
Equipment
Ingredients
- 2 ½ pounds tomatoes use Roma or other meaty flesh tomatoes (about 6 cups peeled and chopped)
- 2 cloves garlic minced
- ⅓ cup onion I suggest a sweet onion such as Vidalia, diced
- ⅓ cup basil fresh chopped with stems removed
- 1 tablespoon Marsala wine optional, adds depth of flavor
- 1/4 cup granulated sugar add more or less according to your taste
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- 1/4 cup heavy whipping cream optional to stir in when serving
Instructions
Roast and Peel the Tomatoes
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Line a baking sheet with parchment paper for easy clean-up.
- Arrange the whole tomatoes in a single layer on the baking sheet. They can touch slightly but should have some space between them.2 ½ pounds tomatoes
- Roast the tomatoes in the oven for 15 to 20 minutes, or until the skins begin to crack and peel away. If needed, check every 5 minutes after the initial 15.
- Remove the tomatoes from the oven and let them cool for 10 to 15 minutes until they are safe to handle.
- Once cooled, gently peel off the skins and remove the cores. Chop the peeled tomatoes roughly.
Cook the Soup
- Place the chopped tomatoes in a large stockpot.
- Add the garlic, onion, and basil.2 cloves garlic, ⅓ cup onion, ⅓ cup basil
- Cook over medium-low heat for about 40 minutes, stirring occasionally, until the vegetables are soft and the mixture is fragrant.
- Use an immersion blender to carefully blend the soup directly in the pot until smooth. (Or, transfer to a blender in batches and blend, then return to the pot.)
- Stir in the Marsala wine (if using), sugar, salt, and pepper. Taste and adjust seasoning as needed before serving. Top with parmesan cheese, a swirl of heavy cream, or crunchy croutons.1 tablespoon Marsala wine, 1/4 cup granulated sugar, ½ teaspoon salt, ½ teaspoon ground black pepper, 1/4 cup heavy whipping cream
Notes
Prep Tips
- The best tomatoes for soup: Plum tomatoes, also known as Roma are the best tomatoes to cook with. Their thin skins, relatively low water content, and minimal seeds mean that they are perfect for making tomato soup.
- Use caution when blending the soup. Even though an immersion blender is safer, it can splatter some so be careful when blending.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Let the soup cool completely, then freeze in freezer-safe containers or bags for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally until warm. You can also reheat in the microwave in 30-second intervals.
Nutrition
Serving: 1cup | Calories: 110kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 207mg | Potassium: 483mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1792IU | Vitamin C: 27mg | Calcium: 33mg | Iron: 1mg
