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Slow-Roasted Tomato Basil Soup

Creamy tomato soup made from slow-roasted fresh tomatoes, onions, and garlic with basil.
Print Recipe
Cook Time 2 hours 30 minutes
Course Soup
Cuisine American

Ingredients
  

For Roasting

  • 18 to 24 tomatoes about 2 Costco boxes, quartered
  • 2 large yellow onions roughly chopped
  • Olive oil
  • Salt + cracked black pepper

For Roasted Garlic

  • 3 whole garlic heads halved horizontally
  • Olive oil

Soup Base

  • 4 to 6 cups chicken stock or vegetable stock
  • 2 tsp Italian seasoning
  • 2 bay leaves
  • 1 to 2 tsp garlic powder
  • 1 to 1½ tsp salt more to taste
  • Freshly ground pepper
  • 1 cup fresh basil chopped
  • 1 to 1½ cups heavy cream

Instructions
 

  • Preheat oven to 375°F.
  • Spread tomatoes and onions on sheet pans. Drizzle generously with olive oil and season with salt + pepper.
  • Place halved garlic on foil, drizzle with olive oil, wrap tightly, and place on sheet pan.
  • Roast for 1½ to 2 hours until caramelized and fragrant.
  • Transfer roasted tomatoes and onions to a large pot. Squeeze roasted garlic cloves from the skins into the pot.
  • Use an immersion blender to blend until silky smooth.
  • Add chicken stock until desired thickness is reached. Stir in Italian seasoning, bay leaves, garlic powder, salt, pepper, and fresh basil.
  • Simmer 20 to 30 minutes to deepen flavor.
  • Remove bay leaves. Stir in heavy cream. Taste and adjust seasoning. Serve and enjoy!

Notes

Refrigerate up to 4 days; freeze up to 3 months (freeze before adding cream if possible).