Homemade Tomato Basil Soup is thick and full of flavor thanks to oven-roasted tomatoes, garlic and onions. Made from scratch soup is the best, hands down and this recipe is proof. Any variety of fresh tomatoes will work, but I think Roma tomatoes provide a nice sturdy base. Make it tonight and let me know what you think.
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Oven Roasting Brings Out Great Flavor
It's easy to think that a made from scratch soup is too much work, or would take too much time. Not the case at all! You must, must give this a try. The big secret to the amazing flavor is to just oven roast the tomatoes, garlic and onions. So easy. As for equipment, it does help a lot if you have an immersion blender.
Ingredients for Tomato Basil Soup
- Roma tomatoes
- Olive oil
- 2, 28 ounce cans crushed tomatoes with basil
- 1, 32 ounce carton organic vegetable broth
- Fresh basil
- Cayenne pepper
- Heavy whipping cream
The best part about making this soup is the aroma. Truly, the delicious scents that will fill your kitchen and home while the tomatoes, garlic and onions are roasting, are nothing short of divine.
Tips and FAQ
Absolutely! In fact, you'll thank yourself for months to come if you have a few quarts of the soup on hand in the freezer. I recommend allowing the soup to cool slightly, then pouring it into a quart-sized, freezer safe container. Be sure to allow an inch or so between the top of the soup of the top of the container, to allow for some expansion when the soup freezes.
My hunch is you sure can! But, I've never been lucky enough to have that many fresh tomatoes on hand all at once. If you have success with that please let me know in the comments. 🙂
Serve with crackers, grilled cheese sandwiches, sourdough bread or a fresh salad.
Other Recipes Using Tomatoes
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