Tomato Basil Soup with Roasted Heirloom Tomatoes

Tomato Basil Soup is packed with rich flavor and is incredibly easy to make! This soup uses basic pantry ingredients, but the depth of flavor is amped up with the addition of roasted heirloom tomatoes, fresh basil, shallots, and cream. It's ready to eat in one hour (or less!). One taste, and you'll never look at a can of tomato soup again!

Course Main Course, Soup

Cuisine Main Dish

Keyword Easy Soup Recipes, Tomato Bisque

Prep Time 20

Cook Time 30

Servings servings

Calories 153kcal

Author Stephanie Simmons

Ingredients

For the Roasted Heirloom Tomatoes

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

For the Tomato Soup

3 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
Two 28 ounce cans fire-roasted diced tomatoes or four, 14.5 ounce cans
1 tbsp brown sugar
2 tsp dried basil More to taste
1/2 tsp salt
1/2 tsp pepper

For Serving

fresh basil
drizzle of heavy cream Optional

Instructions

Roast the Heirloom Tomatoes: Preheat your oven to 450℉. 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 or a grilled cheese.
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.

Nutritional Information: This does not include heavy cream or any bread/grilled cheese.

Nutrition