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.
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.
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!
- Olive oil
- Salt + pepper
- 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!)
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!
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.
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.
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!
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!
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!
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.
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Tomato Basil Soup with Roasted Heirloom Tomatoes
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
- fresh basil
- heavy cream Optional
- 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.
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