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 minutesminutes
Cook Time 30 minutesminutes
Servings 8servings
Calories 153kcal
Author Stephanie Simmons
Ingredients
For the Roasted Heirloom Tomatoes
2lbsheirloom tomatoes, thinly sliced
olive oil
salt + pepper
For the Tomato Soup
3tbspolive oil
4mediumshallots, roughly chopped
8largecloves of garlic, minced
3tbsptomato paste
1 and 1/3cupscooking sherrySee note if unsure where to purchase
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.