Tomato Basil Soup is savory, hearty, and delicious. We roast garden-fresh tomatoes, onions, and garlic until caramelized and tender, creating a rich, deep-flavored base. This tasty homemade soup easily beats canned options.
TOMATO AND ONION PREP: Preheat the oven to 400°F. Halve the tomatoes lengthwise and arrange on a large (15x21-inch) or two smaller sheet pans. Quarter the onions and add to the pans.
GARLIC PREP: Peel the outer layers of the garlic bulb, leaving the clove skins intact. Cut off 1/4 inch from the top of the cloves, drizzle with 2 teaspoons of olive oil, wrap tightly in foil, and place on the sheet pan with the tomatoes and onions.
ROAST: Drizzle 1/4 cup olive oil over the tomatoes and onions, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, toss to coat, and spread in an even layer. Roast for 40-45 minutes until tender and slightly caramelized.
SOUP BASE: In a large stockpot or cast iron pot, heat butter and 2 tablespoons olive oil over medium heat until the butter melts. Add the can of tomatoes and tomato paste, stirring for 2-3 minutes. Mix in the chicken stock, oregano, optional red pepper flakes, thyme, and fresh basil. Incorporate the roasted tomatoes and onions with all their juices. Let the garlic cool slightly, then squeeze out the cloves from their skins and add 6-9 cloves to the soup, depending on your taste. Season with 2 teaspoons salt and 1 teaspoon pepper, or adjust to taste.
SIMMER: Bring mixture to a boil, then reduce heat to low and simmer uncovered for 40 minutes, stirring every 5-10 minutes.
BLEND: Transfer the mixture in 3-4 batches to a high-powered blender and blend until smooth. (Note 2.) Taste and adjust seasonings as needed. If the tomatoes are too acidic, add a teaspoon of white sugar.
SERVE: If desired, serve with freshly grated Parmesan cheese, and crusty bread. Enjoy!
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Notes
Note 1: Basil: If buying the packets of basil at the grocery store, this comes out to 4 full packets (3/4 ounce each).Note 2: Blending: Secure the blender lid tightly and use the "soup" or "hot" cycle. Increase speed gradually to prevent overflow due to heat expansion and carefully remove the lid to release steam. If your blender lacks this setting, cover it with a folded towel for safety. For a chunkier soup, use an immersion blender, chopping the roasted onions and garlic coarsely before adding them to the pot.