Roasted Tomato Basil Soup
Roasted Tomato Basil SoupJump to Recipe
A few weeks ago I wanted to make focaccia and I needed a low-calorie meal to pair with it since there is a LOT of oil used when making good focaccia bread. I decided to make Tomato soup, which was something I had never tackled before but I figured it couldn’t be that difficult. The recipe I came up with is only 115 calories so you can easily have this with a nice chunk of
I was happy to find out that making tomato soup was in fact, very simple and I decided to up the flavor by roasting the tomatoes before making the soup, adding some garlic to the roasting pan (because of course!) and adding in some fresh basil near the end to round it out. All of this resulted in a very deep and delicious tomato soup that I am so proud of! Roasted Tomato Basil Soup is going to be a staple for whenever I am itching to bake bread, that’s for sure!
This recipe is meatless however, I did use chicken broth and butter in it. You could easily sub out both for veggie options if you like for minimal effect on the flavor of the soup.
If you want to make some show-stopping focaccia to go with your bomb Roasted Tomato Basil Soup I highly recommend making Once Upon a Chefs recipe. Jenn Segal’s recipe is great as is but for fun, I wanted to try out the Brine Method as seen in Salt Fat Acid Heat Ligurian Focaccia Recipe so I kind of combined the two.
Have you ever made Tomato Soup? What special ingredients do you like to add to yours?
I hope you’ll give this one a try and share how it turns out, I’d love to see!
Roasted Tomato Basil Soup
- 3 lbs tomatoes halved
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp kosher salt
- 1 head garlic peeled
- 1/4 cup butter
- 1 yellow onion chopped
- 1 can crushed tomatoes
- 1 bunch fresh basil chopped (reserve half for garnish)
- 4 cups chicken broth
- 2 tsp salt or to taste
- 2-4 cups extra chicken broth or water for thickness. optional
- Preheat oven to 400F.
- Arrange halved tomatoes in an even layer in a baking dish. Drizzle with olive oil, balsamic vinegar, and kosher salt. Tuck the garlic cloves evenly around the tomatoes in the baking dish. Roast for 30 minutes.
- In a large pot, add the butter over medium heat. Once melted, add the onions and saute until translucent. Add the crushed tomatoes and stir to combine with the onions. Cook, stirring constantly about 3 minutes to mellow out the flavor of the crushed tomatoes.
- Add everything from the roasting pan including all the drippings. Add the basil chicken broth and salt and simmer for 30 minutes.
- Using an immersion blender, blend the soup until smooth or desired consistency is reached. You may need to add more chicken broth or water if you want the soup less thick.
- Top each serving with extra basil and serve with fresh bread or parmesan crisps.