Roasted Tomato and Basil Soup
Servings 4
Equipment
- Baking Sheet
- Large Dutch oven
- Immersion Blender
- Fine Strainer
Ingredients
Roasted Tomatoes and Garlic:
- 1 (28-oz) can of whole tomatoes
- 2 tbsp olive oil
- 2-3 cloves of garlic sliced into thin slivers
- ¼ tsp dried basil
- Sea salt and freshly cracked black pepper to taste
Soup Ingredients:
- 1 tbsp olive oil
- ½ yellow onion diced
- 2 carrots peeled & diced
- 2 celery stalks diced
- 2 cloves of garlic diced or minced
- 2 cups of vegetable broth or chicken broth
- 1 bay leaf
- ¼ tsp white sugar or more to taste
- 1 tsp balsamic vinegar
- 2-3 tbsp fresh chopped basil
- ½ cup of milk or heavy cream
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Roast the tomatoes by straining them of juice, reserving the juice for later. Add tomatoes to the baking sheet, and drizzle 2 tablespoons of olive oil over the top along with dried basil, sea salt, and pepper to taste.
- Slide the garlic slivers into the tomatoes; they will roast and soften inside & infuse the tomatoes with their flavor.
- Place the baking sheet in the oven and roast for approximately 20-25 minutes. Side Note: Don't over-roast or they will be dry.
- Prepare the soup by heating 1 tbsp of olive oil in a Dutch oven over medium heat. Add onion, carrot, and celery, and cook until tender, about 5 minutes.
- Add garlic and stir for 30-45 seconds.
- Stir in the broth, reserved tomato juice (from canned tomatoes), bay leaf, sugar, balsamic vinegar, and the roasted tomatoes. Cover with a lid and cook over low heat for 2-3 hours, stirring occasionally.
- Temper the heavy cream with a bit of the soup and mix well. Add the tempered heavy cream and the fresh basil to the soup.
- Remove the bay leaf and use an immersion blender to blend until smooth. Side Note: If you want a thin soup, pour the mixture through a strainer. If you want a thicker soup, serve it as is.
- Taste the soup and re-season if needed. Enjoy.