Homemade Tomato Soup
Recipes Healthy Cooking Main Dish Seasonal cooking Soups and stews Vegetarian
Description
When it's tomato season, you'll want to make this delicious homemade tomato soup. It's so much better and healthier than canned soup. It's made with roasted tomatoes, onion and garlic and then with vegetable broth and fresh basil. Serve alone or with your
Ingredients
3 1/2 lb. fresh tomatoes (campari or plum, or whatever is preferred)*
1 whole garlic head (about 6 cloves), peeled and smashed
1 white onion, roughly chopped
1 t. salt
black pepper
3 T. olive oil
1 large handful of basil leaves
2 c. vegetable or (chicken) broth
fresh croutons, Parmesan cheese, chunky bread or toasted grilled cheese, for serving, if desired
Directions
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Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the tomatoes, garlic, and onion pieces on the prepared baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil.
Place in the oven for 1 hour or until roasted and aromatic.
Remove from the oven. Place the veggies in a large pot or dutch oven with the broth and basil. Cook over medium heat for 5 minutes.
Use an immersion blender to blend it to the desired consistency, leaving it a little chunky, or blending to a creamy consistency.
Simmer for 10 to 15 minutes or until the soup has reduced slightly, which helps deeper the flavor.
If using, add the cream; stir.
Serve hot with fresh croutons, Parmesan cheese, fresh bread or with toasted grilled cheese.
4 servings.
*Leave the tomatoes whole , or halve them and place them flat side down.
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