Creamy Tomato Basil Soup Recipe
For a creamy tomato soup that is packed with flavor but can be made any time of year, start by roasting canned whole tomatoes. This hands-off extra step concentrates their flavor and results in a pantry staple soup that is better than anything you can buy at the store.
Servings: 4
Cost: $6.00
Equipment
- Half Sheet Pan
- Colander
- Saucepan
- Immersion or Standing Blender
Ingredients
- 2 28-ounce cans whole tomatoes, drained, 3 cups of juice reserved (see note)
- 1 tablespoon packed light brown sugar
- 4 tablespoons unsalted butter
- 3 shallots, finely diced (about 1/3 cup of diced shallots)
- 3 tablespoons tomato paste
- 1/2 teaspoon dried oregano
- 1 1/2 cups vegetable broth
- 10 leaves fresh basil, plus more for serving
- 1 tablespoon red wine vinegar
- 1/2 cup heavy cream
- 1/4 cup finely grated parmesan cheese, plus more for serving
- Croutons, store-bought or homemade (optional)
Instructions
- Preheat the oven to 450°F with a rack in the middle position.
- While the oven heats, drain the 2 cans of tomatoes, reserving 3 cups of liquid from the cans. Press down gently on the tomatoes with the back of a mixing spoon to release as much liquid as possible.
- Line a rimmed baking sheet with foil. Spray it lightly with nonstick cooking spray. Line the drained, whole tomatoes up on the prepared pan. Sprinkle them evenly with brown sugar. Roast in the oven until the tomatoes are completely dry, 25 to 30 minutes. Set the pan aside to let the tomatoes cool.
- Meanwhile, in a large saucepan over medium heat, melt the butter. Add the shallots, tomato paste, and oregano and saute until the shallots are tender, 3 to 4 minutes.
- Add in the reserved tomato juice, the roasted whole tomatoes, vegetable broth, basil, and vinegar. Bring to a simmer. Reduce the heat to low and simmer, stirring occasionally for 10 minutes.
- To the soup add the cream and parmesan cheese. Blend the soup using an immersion blender or standing blender until completely smooth. Warm the soup back up until it’s at a good serving temperature.
- Serve soup topped with extra basil leaves and parmesan cheese and croutons. Enjoy!
Notes
Whole tomatoes: Choose tomatoes stored in juice not in tomato puree.
Nutrition
Calories: 267kcal | Carbohydrates: 11g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 561mg | Potassium: 235mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1278IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg