Tomato basil soup is rich and flavorful, filled with fresh basil, roasted Roma tomatoes, garlic, and a hint of spice. Tomatoes pair wonderfully with many ingredients, also benefit from a bit of heated spice as well. When fresh tomatoes are roasted, their natural sweetness comes out as well as their juiciness. I personally prefer to use fresh tomatoes rather than canned, when preparing tomato basil soup.
Roma tomatoes are roasted with a hint of Worcestershire sauce, dried herbs along with roasted cumin and chili, which creates an extra level of flavor.
A homemade tomato basil soup recipe adds a healthy and deliciously creamy flavor. It can be served with garlic bread or can be served in a bread bowl.
Fresh Red Tomatoes
Tomato basil soup is filled with fresh basil, roasted Roma tomatoes, garlic, and a hint of spice.
Roasting Tomatoes
Fresh tomatoes are roasted, their natural sweetness comes out as well as their juiciness.
Creamy Richness
Tomato basil soup combines a strong and deliciously creamy flavor with thick heavy cream.
TOMATO BASIL SOUP
INGREDIENTS:
- Olive oil 3 Tbsp
- Butter 1 tbsp
- Onions, 1 chopped
- Garlic 3 cloves
- Flour 2 tbsp
- Tomatoes paste 4 tbsp
- Chicken stock 4 cups
- Salt 1 tsp
- Red chili 1/4 tsp
- Ground cumin 1/4 tsp
- Freshly ground black pepper 1 tsp
- Heavy cream 1/2 cup
- Basil 1 cup
INSTRUCTIONS:
- Preheat oven to 430°F.
- Place tomatoes on a baking tray with garlic cloves.
- Drizzle with olive oil, season with salt and pepper, roast until soft and charred on the top.
- Heat oil along with butter in a pot over medium-high heat.
- Add the onion, cook, until the onion is transparent.
- Add flour and mix well.
- Pour in the stock, add the tomato paste, season with salt, cumin powder, red chili powder, and bring to a boil.
- Add the roasted tomatoes, garlic, and basil to the broth, continue to simmer until the basil is soft.
- Blend soup using a stick blender until smooth.
- Sprinkle with extra basil, and serve with cheesy garlic bread.