Not quite summer and not quite fall, maybe the best time of the year? The mornings are getting colder here in Vermont but by the afternoon it’s warm, sometimes even hot. Our garden is loving it, and we have so many tomatoes right now. I can’t give them away fast enough. We’ve been making fresh roasted salsa, pasta sauce, and of course one of my favorites: roasted tomato basil soup. This recipe could not be any easier and it is such a crowd pleaser. It’s light, refreshing and so delicious. You don’t need garden tomatoes to make this soup of course, but if you have them, it’s a great way to use them up. There’s still a lot of tomatoes at our local farmer’s markets, so that’s always a good place to find fresh tomatoes too. Hope enjoy this simple and yummy roasted tomato basil soup recipe!
A little recipe note: I’ll be honest I didn’t measure much when I made this soup. I tried to give some helpful measurements below but you really can’t mess this up! You can always add more salt and pepper so just be a little sparing with those up front.
Roasted Tomato Basil Soup
Ingredients
- Fresh Tomatoes (I used a combination of cherry tomatoes and roma tomatoes). About 1 1/2 baking sheets worth (sliced).
- 1 yellow onion
- 1 cup cup fresh basil
- Maldon Sea Salt
- Ground Pepper
- Olive Oil (probably around 2-3 tbsp)
- Chicken or vegetable stock (I made my own with this bouillon I love). I used about 5-6 cups.
- Crusty Bread for Dipping
Tools
How to Make Roasted Tomato Basil Soup
Directions
Pre-heat the oven to 375 and line your baking sheets with wax paper. You don’t have to use wax paper but it makes for much easier clean up.
Slice tomatoes in half and place on baking sheets. Because I used cherry tomatoes this was a bit tedious. If you have larger tomatoes it will make your life easier, but I had so many small ones it was worth it to use them up!
Salt the tomatoes with Maldon Sea Salt (it’s strong so I use a large pinch for each sheet). You can use regular sea salt, but I love flaked Maldon sea salt. The flavor is soooo good.
Drizzle the sliced tomatoes with olive oil (about 2 tbsp). Give them a good coating but don’t overdo it.
Roast tomatoes. I roasted them in the oven on the middle rack for about an hour. If your oven is hot in specific spots, turn the baking sheet halfway through cooking.
Slice the onions and cook. While tomatoes are roasting, thinly slice the onion and cook on the stovetop at medium temp until translucent (make sure not to burn). I used olive oil to cook the onion.
Blend all the ingredients. Before you put the tomatoes in the blender, let them cool for a little bit. Add tomatoes, onion, basil, stock, and some fresh ground pepper and blend until smooth. This is why I love the Vitamix, it does such a good job of blending. An immersion blender would work well too!
Simmer on the stovetop. Once all the ingredients are nicely blended, simmer the soup on the stovetop for about 15-20 minutes. This is where you can also add more salt/pepper to taste.
Toast up some crusty bread and serve. This is also delicious with grilled cheese. Enjoy!
Leave a Reply