Savory Homemade Tomato Basil Soup
Equipment
- Large pot
- immersion blender, food processor, or blender
Ingredients
- 9 roma tomatoes
- 1 red bell pepper halved
- 2 tbsp olive oil
- salt and pepper
- 1 yellow onion quartered
- 1 bulb garlic with the top cut off
- 28 oz canned San Marzano tomatoes can be whole or crushed
- 1 tbsp thyme minced fresh or dried
- 1 c fresh basil chopped, or 2-3 tbsp dried
- 2 c vegetable stock
- 1 c heavy cream can use 2% milk, half-n-half, etc
- 1 tbsp garlic powder additional at end for taste
- 1 tbsp onion powder additional at end for taste
- 1/2 tbsp crushed red pepper
Instructions
- Preheat the oven to 375
- Place the tomatoes, onion, red bell pepper, half of the basil leaves, and garlic bulb on foil in a baking dish. Coat in olive oil and sprinkle with a liberal amount of salt and pepper. Cover and bake for 1 hour
- When the tomatoes are roasted, add them to a pot on the stove along with the onion, pepper, and peeled garlic. Add a can of tomatos and vegetable stock.
- Once the tomatoes and stock have cooked, use an immersion blender to completely puree the soup. If you do not have an immersion blender, a regular blender or food processor will work. Let the soup cool slightly and CAREFULLY pour all of it into a large bowl, and in 2-3 batches, puree in the food processor/blender and return the soup to the pot on the stove
- Add in the heavy cream or milk and season to taste with additional salt, pepper, garlic, red pepper, and onion powder
Notes
This soup is not like one you will find out of a can- watery thin and completely smooth. Since it is pureed whole tomatoes and herbs, it will be fine but have a little bit of a texture. If this is not appealing to you- you can most likely use a fine mesh strainer to remove the fibrous remains of the tomatoes. I have not tried this but imagine that it would work, although I'm not sure how much of the soup you would lose