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Home » Recipes » Diet

tomato basil soup with roasted heirloom tomatoes

September 9, 2021 Leave a Comment

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Introducing the best Tomato Soup you’ll ever eat! The depth of flavor in this soup comes from basic pantry ingredients like fire-roasted diced tomatoes, tomato paste, and garlic – but is amped up with the addition of roasted heirloom tomatoes, and of course, a good dose of basil and cream. One taste, and you’ll be craving this soup all season long. 

A pot of vibrant tomato basil soup with a tray of rolls nearby. this recipe

Soup lovers, rejoice! The season for all things soup is upon us. If you’re anything like me, you start craving a bowl of piping hot soup the minute the temperature drops below 70. But, since we still have some of that gorgeous summer produce available, it’s the perfect time to make tomato soup with those gorgeous, fresh farmer’s market heirloom tomatoes.

Two bowls of vibrant tomato soup drizzled with cream and topped with fresh basil, along with a plate of Rhodes rolls.

What ingredients do I need to make Tomato Soup?

Like I mentioned, we’re using a mix of basic pantry + freezer staples and a few extra flavor-makers, as I like to call them! These ingredients are all easy to find, and add an insane amount of flavor to this quick + healthy meal. And, I should mention that this is technically more bisque than soup. It’s a little thicker and creamier, and it’s entirely the best tomato soup or bisque we’ve ever had!

You’ll need: 

  • Olive oil
  • Salt + pepper
  • Garlic
  • Shallots
  • Cooking sherry
  • Dried basil & a pinch of brown sugar
  • Canned fire-roasted diced tomatoes
  • Tomato paste
  • Vegetable broth
  • Fresh heirloom tomatoes
  • Heavy cream + fresh basil for finishing (you can, of course, leave out the heavy cream if you want to make this soup vegan!)

A wooden cutting board topped with garlic, shallots, fresh basil, sea salt, with a bottle of olive oil and heirloom tomatoes around it.

How to Roast Heirloom Tomatoes:

This is super easy! Slice up your fresh, juicy tomatoes and add them to a baking sheet in an even layer. Drizzle them with olive oil and a good sprinkle of salt and pepper, and roast them at 450 degrees for about 15 minutes. Once you have those roasting in the oven, you can get started on the stove-top part of the soup!

A sheet pan with the roasted heirloom tomatoes.

How to Make the Perfect Tomato Soup: 

Start by sautéing chopped shallots in a bit of olive oil. Once they’re soft and golden, add garlic and tomato paste. Cook for a few minutes to help build up that flavor. 

Two images - one of cooked, golden shallots in a dutch oven, and the other of the cooked shallots coated in tomato paste.

Next, add your canned fire-roasted tomatoes, broth, cooking sherry, dried basil, salt + pepper, and a pinch of brown sugar. Let this come to a boil, and then simmer it for about 20 minutes, to help the flavors develop even more. 

A dutch oven filled with the tomato soup mixture before it's been blended.

Once the mixture in the pot is done simmering, add it to a blender with your roasted heirlooms. Blend everything all up until it’s nice and creamy. I’m telling ya, easiest soup ever!

Two images - one of a blender pitcher with the roasted heirloom tomatoes, and the second after everything has been added and blended.

Return the soup to the pot, and add a splash of heavy cream. Serve with a loaf of crusty bread for that *chefs kiss* perfect dinner pairing! 

A dutch oven filled with bright tomato soup with a drizzle of cream and a handful of fresh basil.

I hope you absolutely adore this tomato soup and I hope you dunk plenty of delicious rolls into it!  Happy cooking, and happy soup season!

Two bowls of tomato soup drizzled with cream and topped with fresh basil, with a plate of rolls nearby.

Love soup? Here are a few more delicious soup recipes to try this season! 

  • Creamy Chicken Wild Rice Soup – Loaded with wild rice, chicken, veggies, and creamy goodness – this version is even better than a certain restaurant’s version. 
  • Healthy + Hearty Minestrone Soup – This light soup is made with carrots, diced tomatoes, kale, orzo, sausage, and tons of flavor!
  • Chicken Gnocchi Soup – Tender carrots, soft pillowy gnocchi, seasoned chicken, and the most creamy, delicious base. Make it in the crock pot or on the stove top!
  • One-Pot Cheddar Cauliflower Soup – This creamy + delicious soup comes together in no time!
  • Best-Ever Slow Cooker Chili – It’s not truly fall until you’ve eaten a bowl of chili! This incredible recipe comes from my mom, and it’s made with almost no work at all in the crock pot. 

Did you make this recipe? Snap a photo + leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!

Tomato Basil Soup with Roasted Heirloom Tomatoes

Introducing the best Tomato Soup you'll ever eat! The depth of flavor in this soup comes from basic pantry ingredients like fire-roasted diced tomatoes, tomato paste, & garlic - but is amped up with roasted heirloom tomatoes, & a good dose of basil and cream. One taste, and you'll be craving this soup all season long.
5 from 2 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Main Dish
Keyword: Easy Soup Recipes, Tomato Bisque
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 servings
Author: Stephanie Simmons

Ingredients

For the Roasted Heirloom Tomatoes

  • 2 lbs heirloom tomatoes, thinly sliced
  • olive oil
  • salt + pepper

For the Tomato Soup

  • 4 tbsp olive oil
  • 4 medium shallots, roughly chopped
  • 8 large cloves of garlic, minced
  • 3 tbsp tomato paste
  • 1 and 1/3 cups cooking sherry See note if unsure where to purchase
  • 2/3 cup vegetable broth
  • 2 28 ounce cans fire-roasted diced tomatoes
  • 1 tbsp brown sugar
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper

For Serving

  • fresh basil
  • heavy cream Optional

Instructions

  • Roast the Heirloom Tomatoes: Preheat your oven to 450 degrees F. Add the thinly sliced tomatoes to a baking sheet (or two) in an even layer. Drizzle with olive oil and add a generous sprinkle of salt and pepper. Roast for 15 minutes. Set aside for later.
  • Make the Soup: Once your tomatoes are in the oven, get started on the soup!
    Add the olive oil to a large dutch oven over medium heat. Add the shallots to the pot and cook, stirring lazily, for 8 to 10 minutes. The shallots are ready when they're soft and golden. Add the minced garlic, and cook for a minute just to get the raw taste out. Stir in the tomato paste and cook for 5 minutes, stirring occasionally. Add the cooking sherry, vegetable broth, diced tomatoes, brown sugar, dried basil, salt, and pepper and stir to combine everything. Bring the mixture to a boil. Then, reduce to a simmer and cook for 20 minutes. 
  • Blend the Soup: Add the roasted heirloom tomatoes to a high-powered blender, and carefully ladle in the contents of the pot after the 20 minutes are up. Blend on high speed until everything is nice and creamy. (You may need to blend some of this in one initial batch, to free up space in the blender, and then add any remaining soup from the pot in on top of that and continue blending.)
  • Serve + Store: Before serving, taste and adjust any seasonings as desired. Drizzle the soup with heavy cream (optional) and top with fresh basil. Enjoy while nice and piping hot, with a hunk of crusty bread!
    Store leftovers, in an airtight container, in the fridge for 4-6 days.

Notes

Note: If you're absolutely in a pinch and don't want to do the extra step of roasting heirloom tomatoes, you can skip that part without any other adjustments to the recipe. However, I do highlyyy recommend it since it takes just a few extra minutes of prep work, and the tomatoes roast in the oven while you make the soup! 
Cooking Sherry: This can be found in most grocery stores with the vinegars. 
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