I make this Roasted Tomato Basil Soup every fall with the tomatoes that we harvest in late summer and early fall. Roasting the tomatoes, as well as the onions and garlic, intensifies the flavours and brings out their sweetness. It’s the beginning of soup season, which I love.
It’s harvest time, and that means we have an abundance of beautiful food to deal with all at once. What better way than soup. As the days get cool, soup is a welcome meal. And it’s so easy to portion up and freeze. This is a rustic soup, so don’t worry if there are some blackened bits after roasting your tomatoes, onions, and garlic. Those will just make this roasted tomato basil soup taste even better!
A Fresh Herb Buying Hint
I have basil tucked into every corner of the garden and it is loving the cooler fall weather here. So three cups of basil is easy for me. If you don’t have a garden though, here’s a hack. Our local grocery store sells little basil (and other herb) plants growing in pots for $1.99. This is less expensive and fresher than the bunches of fresh basil which usually look a little faded. In the winter I buy those. As a bonus, sometimes the plant even keeps growing in my kitchen if I leave a few leaves on.
Canned Tomatoes Can Be Roasted, Too
For this tomato basil soup, I used whatever tomatoes that were in my garden to harvest. So I had mostly Italian plum tomatoes, but I also threw in some golden cherry tomatoes, and a giant heirloom one, plus the late ripening, “early girl” ones. So in other words, use whatever tomatoes you have, and you can even make this super flavourful roasted tomato basil soup in the dead of winter by roasting canned tomatoes.
This recipe is adapted from Ina Garten, one of my favourite celebrity chefs.
How To Make Roasted Tomato Basil Soup
Roasting tomatoes brings out their flavour in this simple to make and delicious tomato basil soup.
- 4 cups fresh tomatoes cut in half
- 2 onions peeled and quartered
- 1 head of garlic with the top sliced off
- 1/4 cup olive oil
- 4 cups vegetable stock low sodium
- 1 28 oz 796 ml can Italian plum tomatoes, with juice, no salt added
- 3 cups chopped fresh basil plus more for garnish
- Salt & Freshly ground pepper
- Pre heat oven to 400°.
- Cut tomatoes in half
- Toss tomatoes & quartered onions In olive oil and spread in one layer over a baking sheet ( you will probably need two)
- Cut the top off of a head of garlic, drizzle with a little of the oil, and put it onto one of the baking sheets
- Roast everything for about 30 minutes
- Put vegetable stock, canned tomatoes, roasted tomatoes and onions, along with their juices, in a large pot
- Squeeze out the roasted garlic into the soup
- Use an immersion blender to puree right in the pot, or, transfer in batches to a blender or food processor, remembering to open the steam vent.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Add chopped fresh basil, and salt and pepper to taste. Garnish with more fresh basil.
Most commercial stocks, including vegetable stocks are very high in sodium, so this recipe uses a low sodium stock, and you can also find no salt added stocks if you want even less. Canned tomatoes are also available in "no salt added" versions.