- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: soup
- Method: roasted
- Cuisine: american
- Diet: Gluten Free
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: soup
- Method: roasted
- Cuisine: american
- Diet: Gluten Free
Ingredients
- 3 1/2 pounds fresh tomatoes (we used campari and plum, but use whatever you like!)*
- 1 full garlic head (about 6 cloves), peeled and smashed
- 1 white onion, roughly chopped
- 1 teaspoon salt
- 3 Tablespoons olive oil
- 1 large handful of basil leaves
- 2 cups chicken or vegetable broth
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Place the tomatoes, garlic, and onion pieces on your prepared sheet. Sprinkle with salt and pepper and drizzle with olive oil. Place in the oven for 1 hour or until the roasted and aromatic.
- Remove from the oven and place in a large pot or dutch oven with vegetable broth and basil. Cook over medium heat for 5 minutes.
- Use an immersion blender to blend to your desired consistency.* If you like chunks of tomatoes remaining, feel free to leave it a little chunky, or blend all the way to a creamy consistency.
- Simmer for 10 to 15 minutes or until the soup has reduced slightly. This will help the flavor deepen! If using, add the cream and stir to mix.
- Serve hot with fresh croutons and parmesan cheese, or serve up with a toasty grilled cheese. Enjoy!
Keywords: homemade tomato soup, fresh, the best
Notes
- You can leave your tomatoes whole to roast them, or halve them and place them flat side down so they aren’t rolling around. Either will work!
- If you don’t have an immersion blender, you can also transfer the soup to a high powered blender or food processor and blend! Simply place back in the pot after blending and follow according to directions.
