Description
This roasted tomato and basil soup is the perfect comfort food for a chilly winter day! The rich, creamy broth is packed with flavor from the roasted tomatoes and fresh basil, and it’s sure to warm you up from the inside out!
Ingredients
3 lbs – Around 10 Tomatoes (Roma tomatoes or Vine tomatoes)
1 lb – Carrots – peeled (You can use regular carrots or baby carrots)
9 oz – Yellow Onion (About half of a medium size onion)
2 oz – Whole garlic (With Skin)
1 oz – Shallot (Diced)
2 cans of chicken broth
2 cups of water
2 tablespoons of tomato paste
1/2 tablespoon of sugar
3 to 4 dried bay leaves
5 to 6 springs of fresh thyme
5 to 6 fresh basil leaves
Salt and pepper to season
1/4 cup of virgin olive oil
Instructions
- Preheat your oven to 400F, and line your cookie sheets with either foil or parchment paper.
- Slice your tomatoes, carrots, and onion (You don’t have to cut them too small or thin. Thicker pieces roast better in an oven) Put your tomatoes, carrots, onion, and whole garlic on the cookie sheet. Drizzle with olive oil and season with salt and paper. Mix them in and roast them in the oven at 400F for 20 minutes.
- Once your vegetables are done roasting. I suggest you cut your carrots into smaller pieces for easy blending.
- Start to preheat your dutch oven on the stove at medium-high heat. Once the dutch oven is preheated, add 2 tablespoons of olive oil to your dutch oven and stir in diced shallots and tomato paste, cook them for a minute or until fragrant. Add in chicken stock and bring the broth to a boil.
- Once your chicken stock is boiling, add all of your roasted vegetables to your pot. Also add in bay leaves, thyme, and basil leaves. Mix all the ingredients well, cover the lid and let it cook for another 10 minutes.
- After you boil your broth for about 10 minutes, add ½ tablespoon of sugar to even out the acidity of your tomato soup. At this time you can also season it with some salt and pepper to your taste. Lower your stove temperature to medium-low heat and cook it for 10 more minutes.
- Now you can take out your immersion blender and start blending your soup and turn it into a creamy texture. If at this time your broth is a bit too thick to your taste, you can add in 2 cups of water to thin it out but make sure you boil it for another 5 to 10 minutes until boiling.
- Your soup is now finished. You can garnish it with some fresh basil leave, croutons, and some Mexican cream to your liking.
Notes
Pro-Tips –
- Cut your carrots into smaller pieces AFTER you roasted them. Do not cut them prior to roasting them to prevent burning your carrots. Cutting your carrots after you roasted them would aid the blending process easier = a smoother texture soup. I have once not cut my carrots into smaller pieces and it results in a chunkier soup. If this is the texture that you like then by all means go with the chunkier texture and skip the cutting process. But if you would like a smoother and creamier texture then make sure you cut them before you put them in your broth.
- Do not worry about the char on your roasted vegetable (Unless it is super burnt) The charred vegetable actually deepens the flavor in the soup.
- Do not forget to add sugar. Every time I make any tomato base dish I always add a little bit of sugar to balance the acidity in the tomato. This is super important.
- Never use a knife to cut your basil. You will bruise your basil leaves and they will turn black. Instead, you can just use your fingers and shred your basil leaves into pieces.
- If you do not have an immersion blender, then you can use a blender or food processor to blend your soup. The only important note is that make sure your soup is cool down before you add it to the blender or food processor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: boiled
- Cuisine: Soup
Keywords: Roasted Tomatoes, roma tomatoes, cozy winter, soup, comfort meal, appetizer