This Roasted Tomato Basil Soup is the ultimate comfort food. Serve with a grilled cheese preferably when it’s raining and you’ve got yourself a whole cozy vibe.
This is the perfect thing to make at the end of summer/beginning of fall when you’ve still got tons of sun-ripened tomatoes and basil in the garden but are craving soup. Roasting the tomatoes with garlic and fresh herbs will make your whole house smell amazing. Seriously, it’s aromatherapy. If I ever come out with a candle line, there’s going to be a Roasted Tomato scent, I swear!
You could use veggie broth if you prefer but I always have chicken broth in the pantry so that’s what I used and it was delicious. The secret ingredient here is parmesan cheese melted into the soup. I’m a sucker for that little salty tangy parmesan gives Tomato Basil Soup! It really makes it.
Roasted Tomato Basil Soup
2 pounds roma tomatoes, halved
1 pint cherry tomatoes
2 garlic heads
1 small onion, quartered
Salt, pepper, olive oil, rosemary, thyme
1 cup chicken broth
1/2 cup heavy cream
2-3 sprigs fresh basil leaves
Salt and pepper to taste
1-2 Tbsp parmesan cheese
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat. Arrange Roma tomatoes, cherry tomatoes, and onion pieces on the mat. Slice the top off of garlic heads and set cut-side down on the mat. Drizzle olive oil over everything and season with sea salt and black pepper. Add a few sprigs of fresh rosemary and thyme. Roast for about 45-50 minutes until starting to brown.
Squeeze the garlic out of the bulbs and discard the bulbs. Transfer everything except for the sticks of the herbs to a soup pot*. Blend well with chicken broth, heavy cream, fresh basil, sugar, salt, and pepper to taste.
Bring to a simmer and stir in a little parmesan cheese until it melts. Delicious served with a grilled cheese sandwich!
*If you don’t have an immersion blender, blend everything in a blender until smooth, then transfer to a soup pot and bring to a simmer.