Ingredients
Roasted Tomato Mixture
- 3 pounds fresh tomatoes, cut into 2 pieces
- ½ cup diced onion (about ½ onion)
- 5 cloves garlic, peeled and chopped
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves
Soup Base
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 1 quart vegetable broth
- ¼ to ½ cup heavy cream (optional, for creamier soup)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Lightly grease a large baking sheet and set it aside for the roasting process.
- Prepare Tomato Mixture: In a large bowl, combine the cut tomatoes, diced onion, chopped garlic, olive oil, salt, and black pepper. Mix well to coat all ingredients evenly.
- Roast the Tomatoes: Spread the tomato mixture on the prepared baking sheet in a single layer. Roast in the preheated oven for 15 minutes, then stir the mixture and continue roasting for another 15 minutes. In the last 2-3 minutes, switch to broil to lightly char some tomatoes, enhancing the depth of flavor.
- Blend the Roasted Tomatoes: Transfer the roasted tomato mixture into a high-powered blender. Add the fresh basil leaves and blend on high speed until the mixture is completely smooth, about 1 minute.
- Make a Roux: In a large pot over medium-high heat, melt the salted butter. Quickly whisk in the all-purpose flour and cook the mixture until it bubbles and turns lightly golden, about 30 to 60 seconds. This forms your roux, which will thicken the soup.
- Add Broth and Sugar: Whisk the vegetable broth and granulated sugar into the roux, stirring until the mixture is smooth and well combined.
- Combine Soup Ingredients: Pour the blended tomato and basil puree into the pot, whisking to combine everything smoothly. For a creamier soup, stir in ¼ to ½ cup of heavy cream at this stage.
- Simmer the Soup: Reduce the heat to medium-low and let the soup simmer gently for 15 minutes, allowing the flavors to meld and the soup to thicken.
- Adjust Seasoning and Serve: Taste the soup and adjust the salt and pepper as needed. Serve the warm tomato soup with optional toppings like croutons or chopped fresh herbs for added texture and flavor.
Notes
- For a vegan variation, omit the butter and heavy cream, substituting with plant-based alternatives.
- The broiling step adds a nice smokiness; watch carefully to avoid burning.
- If you prefer a chunkier texture, blend the tomato mixture less thoroughly.
- To store, cool the soup completely and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
- Serve with grilled cheese or fresh bread for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian